Abstract
This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of <em>Lactobacillus plantarum</em> and <em>Lactobacillus acidophilus</em> on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB starter not only resulted in a rapid pH decrease and suppression of spoilage bacteria, but also receded chemical changes such as total volatile base nitrogen and biogenic amines, its texture profile and whiteness also satisfying. Besides, Scanning Electron Micrograph (SEM) images indicated some microstructure changes in LAB fermentation. The results demonstrated that the LAB starter could be developed as bio-preservatives to improve the quality of little yellow croaker in storage.
Highlights
Little yellow croaker is an important fish species of seafood in China, which is rich in protein, fat, calcium, phosphorus, iron, vitamin A and other nutrients
Spoilage bacteria is the main cause of off-odours and off-flavours and most of the volatile compounds are produced by bacteria metabolism, including TMA, volatile sulphur compounds, aldehydes, ketones, esters, hypoxanthine as well as other low molecular weight compounds (Pilar et al, 2008)
All five standard biogenic amines were purchased from Sigma, China; al the other chemicals are of analytical grade
Summary
Little yellow croaker is an important fish species of seafood in China, which is rich in protein, fat, calcium, phosphorus, iron, vitamin A and other nutrients. Dalgaard (1995) put forward the concept of Specific Spoilage Organism (SSO) which leads to specific corruption. Lactic Acid Bacteria (LABs), which is generally accepted as safety, produce metabolities, such as lactic acid, hydrogen peroxide, diacetyl, acetoin and other organic acids, acting as bio-preservatives by altering the intrinsic properties of the food to such an extent as to inhibit spoilage microorganisms (Reis et al, 2012). In dry fermented sausage with additional curing salt, the Gram-negative bacteria are inhibited while the LABs and micrococcaceae are boosted and at the end of storage, LABs became predominant (Truelstrup et al, 1996; Leroi et al, 2001; Lyhs et al, 2007; Jaffrès et al, 2008). There are few reports have been on LAB used for sea-fish fermentation, while most related references were about sea-fish sauce or ready-to-eat sea-food
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