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Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi
Author(s) -
ZhongYi Liu,
ZhongHai Li,
MiaoLing Zhang,
XiaoPing Deng
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02215.x
Subject(s) - starter , food science , lactobacillus plantarum , fermentation , chemistry , streptococcus thermophilus , lactobacillus casei , lactobacillus , lactic acid , biology , bacteria , genetics
Summary The effects of one group mixed starter cultures, combined with Lactobacillus casei , Streptococcus lactis , Saccharomyces cerevisiae Hansen, and Monascus anka , and a batch without starter as control on biogenic amines accumulation in the bighead carp surimi during fermentation were investigated. Determination of five different biogenic amines was carried out by reverse‐phase high‐performance liquid chromatography with UV detection. Results showed that mixed starter cultures decreased the pH quickly from initial pH value of 6.4 to 5.2, inhibited the growth of contaminant microorganisms, such as Enterobacteriaceae and Pseudomonas , present in the raw materials, and suppressed the accumulation of histamine, tyramines, spermine and spermidine. Fermentation inoculated with combination of Lactobacillus casei , Streptococcus lactis , Saccharomyces cerevisiae Hansen, and Monascus anka with negative‐decarboxylase activity may prevent biogenic amine formation in the fermented ssurimi and improve hygienic quality of fermented surimi.