Effects of Lactic Acid Bacteria Fermentation on the Quality of Little Yellow Croaker

被引：0

作者：

机构：

[1] Department of Food Science and Nutrition

[2] Zhejiang Key Laboratory of Food Microbiology

[3] Zhejiang Key Laboratory for Agro-Food Processing

[4] Fuli Institute of Food Science

来源：

Ruan, H. | 1600年 / Maxwell Science Publications, 74, Kenelm Road,, B10, 9AJ, Birmingham, Small Heath, United Kingdom卷 / 05期

关键词：

Bio-preservation; Lactic acid bacteria; Little yellow croaker;

D O I：

10.19026/ajfst.5.3378

中图分类号：

学科分类号：

摘要：

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 Lactobacillus plantarum and Lactobacillus acidophilus 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. © Maxwell Scientific Organization, 2013.

引用

页码：1521 / 1526

页数：5

共 21 条

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