The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat

被引:1
|
作者
Smietana, Natalia [1 ]
Smietana, Przemyslaw [2 ]
Drozlowska, Emilia [1 ]
Lopusiewicz, Lukasz [1 ]
机构
[1] West Pomeranian Univ Technol Szczecin, Fac Food Sci & Fisheries, Ctr Bioimmobilisat & Innovat Packaging Mat, Janickiego 35, PL-71270 Szczecin, Poland
[2] Univ Szczecin, Inst Marine & Environm Sci, Adama Mickiewicza St 18, PL-70383 Szczecin, Poland
来源
FERMENTATION-BASEL | 2023年 / 9卷 / 01期
关键词
crayfish; Faxonius limosus; lactic acid bacteria; bioactive compounds; fermentation; biotransformation; antioxidants; ANTIOXIDANT ACTIVITIES; CHEMICAL-COMPOSITION; STARTER CULTURES; SHRIMP PASTE; IN-VITRO; QUALITY; CAROTENOIDS; SAUSAGE; JUICE; POPULATION;
D O I
10.3390/fermentation9010066
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish Faxonius limosus. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the research presented here, an attempt was made to ferment crayfish meat with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The analyses included an evaluation of changes in the microbial quality of the material, the content of free amino acids, reducing sugars, ascorbic acid, and the antioxidant properties of the fermented meat. Changes in the canthaxanthin content and the number of sulfhydryl groups and disulfide bridges were also evaluated. The study showed that carrying out lactic fermentation resulted in a decrease in meat pH (8.00 to 7.35-6.94, depending on the starter culture). Moreover, the meat was characterized by an increase in FRAP (2.99 to 3.60-4.06 mg AAE/g), ABTS (2.15 to 2.85-3.50 mu mol Trolox/g), and reducing power (5.53 to 6.28-14.25 mu mol Trolox/g). In addition, the study showed a favorable effect of fermentation on the content of sulfhydryl groups in the meat as well as for ascorbic acid content. The results obtained can serve as a starting point for the further development of fermented products based on crayfish meat.
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页数:14
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