Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
文献类型： 外文期刊
作者： Xu, Huiya 1 ; Xiao, Naiyong 1 ; Xu, Jiani 1 ; Guo, Quanyou 3 ; Shi, Wenzheng 1 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Natl R&D Branch Ctr Freshwater Aquat Prod Proc Te, Shanghai 201306, Peoples R China
3.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai, Peoples R China
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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