The impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low‐salt fermented fish

Abstract

SummaryTo accelerate fermentation and improve quality of fermented fish, the impact of fermentation at elevated temperature on physicochemical, microbiological and flavour characteristics, as well as biogenic amines (BAs) accumulation of low‐salt fermented fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when fermented at elevated temperature. BAs contents in samples fermented at 30 °C during later stage were lower than those in the group fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favoured the formation of desired volatile flavour compounds. Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low‐salt fermented fish.