Reduction in the ammonia content of salmon shark meat by a fermented rice bran suspension with the Satoumi-sourced yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria Lactobacillus plantarum Sanriku-SU8

Abstract

Abstract To reduce the ammonia content in the meat of the shark Lamna ditropis , the ammonia-reducing capacity of soaking solutions containing 10% sucrose and 5% NaCl, with or without selected strains of yeast Saccharomyces cerevisiae Misaki-1 and lactic acid bacteria (LAB) Lactobacillus plantarum Sanriku-SU8 was evaluated. After the 48 h soaking with the yeast and LAB, ammonia content in the meat was reduced to about from 150 to 50 mg/kg. S. cerevisiae Misaki-1 and L. plantarum Sanriku-SU8 grew well in 10% water extract suspension (AES) of rice bran ( nuka ). The fermented nuka -AES had a good flavour and demonstrated the ability to reduce the ammonia content of meat from about 290 to 100 mg/kg. These results suggest that soaking treatment with S. cerevisiae Misaki-1 and L. plantarum Sanriku-SU8 can reduce improve salmon shark meat flavour.