Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 3, Pages 511-516Publisher
WILEY
DOI: 10.1002/jsfa.3488
Keywords
bighead carp; yeast; Lactobacillus; Monascus; fermented sausage; mixed starter cultures
Funding
- Xiangtan University Ph. D. Starter Project [08Q17ZO2]
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BACKGROUND: To improve the properties and functionality of bighead carp (Aristichthys nobilis) muscle, bighead carp surimi was inoculated with combinations of Saccharomyces cerevisiae, Lactobacillus and Monascus and fermented, and then bighead carp sausages were prepared. The characteristics of fermented bighead carp surimi and sausages were investigated. RESULTS: During the 24 h fermentation at 30 degrees C, bighead carp surimi inoculated with mixed starter cultures resulted in a rapid decrease of pH, and suppression in the growth of Enterobacteria. The bighead carp sausages exhibited better colour, taste, flavour and appearance than the control (P < 0.05). The changes in non-protein nitrogen (NPN), free amino acid in the fermented bighead carp surimi and SDS-PAGE patterns indicated that severe hydrolysis of muscle protein had occurred during fermentation. The sausages inoculated with the mixed starter cultures gained higher scores for flavour and overall acceptability than the control. CONCLUSIONS: The characteristic of fermented bighead carp surimi and sausages can be significantly improved by fermentation with the combinations of yeast, Lactobacillus and Monascus. (C) 2008 Society of Chemical industry
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