Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

文献类型： 外文期刊

第一作者： Xu, Huiya

作者： Xu, Huiya;Xiao, Naiyong;Xu, Jiani;Shi, Wenzheng;Shi, Wenzheng;Xu, Huiya;Guo, Quanyou

作者机构：

关键词： Grass carp; Fermentation; Flavourzyme; Lactobacillus plantarum; Biogenic amines

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）

ISSN： 2590-1575

年卷期： 2022 年 15 卷

页码：

收录情况： SCI

摘要： The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermen-tation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fer-mented grass carp products with better physicochemical and safety properties.

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