Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Abstract

To improve the quality and functionality and increase the utilization of silver carp (Hypophthalmichthys molitrix) muscle, three groups of silver carp sausages inoculated with the combinations of Staphylococcus xylosus-12 with Lactobacillus plantarum-15, Pediococcus pentosaceus-ATCC33316, and Lactobacillus casei subsp. casei-1.001, and a batch without any starter (control) were prepared. During the 48 h fermentation at 30°C, silver carp sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, Pseudomonas, yeasts and molds, and exhibited higher texture profiles (hardness, gumminess, springiness, and chewiness) and whiteness than the control (P < 0.05). The changes in non-protein nitrogen (NPN), free amino acid and SDS-PAGE indicated severe hydrolysis of muscle protein occurred during fermentation. Polyunsaturated fatty acids were higher in quantity in sausages with cultures compare to the control. No significant differences for taste, texture, and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactobacillus plantarum-15, S. xylosus-12, and Lactobacillus casei subsp. casei-1.001 (S-PXC) gained highest scores for flavor and overall acceptability. There was an apparent positive correlation (r = 0.87) between the NPN and the overall acceptability in sausages, whereas pH value showed a significantly negative correlations (r = -0.89 to -0.99, P < 0.05) with taste, flavor, texture, appearance, and overall acceptability.

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

“…Initial average counts for both microorganisms found in surimi mixture sausages (1.94-2.69 log 10 CFU/g) were inferior to most of those obtained in other studies, where contamination levels around 3 log 10 CFU/g for total viable bacteria in frankfurter-type sausages (Metaxopoulos, Mataragas, & Drosinos, 2002), of 4-6.5 log 10 CFU/g for total viable counts in silver carp sausages (Hu, Xia, & Ge, 2007), 7.14 and 7.28 log 10 CFU/g for mesophiles, and 7.72 and 7.87 log 10 CFU/g for psychrotrophics, in retail chicken red and white sausages, respectively (Á lvarez-Astorga, Capita, Alonso-Calleja, Moreno, & Garcı´a-Ferna´ndez, 2002), were reported. Even contamination levels as high as 12.1 log 10 CFU/g were found (Vorster, Greebe, & Nortje´, 1994).…”

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

“…The firmness of the pickled vegetable decreased quadratically with fermentation time, as indicated by the increasing depth the probe could penetrate the tissue, that is from 43.16 to 59.31 in fermentation was higher than those in the batch that was inoculated with mixed cultures (Fig 1 B). The high population of LAB at the initial stage of fermentation had an important role in inhibiting growth of contaminants even after fermentation had started (Hu et al 2007;Rai et al 2006).…”

“…It has been found that the faster the production of lactic acid, the faster the pH decreased (Tolonen et al 2002;Wiander and Ryhanen 2005), thus the faster the completion of In order to control the fermentation, LAB starter cultures have been used in the fermentations of sauerkraut, olives, cucumber, sausages, and other fermented products (Fleming et al 2001;Hu et al 2007;Rai et al 2006;Zdolec et al 2008). Volume 7, 2013 Microbiol Indones 5 were 3.2 and 3.3 (neither liked nor disliked).…”

“…These results indicated the potential ability of the mixed culture of lactic acid bacteria to improve the quality of the pickle fermented spontaneously. (Tolonen et al 2002;Wiander and Ryhanen 2005;Johanningsmeier et al 2007;Rai et al 2006;Hu et al 2007). Brine Solution Preparation.…”

Determination of Sensory and Nutrient Composition at Mullet Fish Sausage

“…Panelistler çiğ sucuklarda, kesit yüzey rengi ve görünüş, her iki grupta da pişmiş sucuklarda tat ve aroma, tekstür, genel beğeni açısından değerlendirme 13 . pH değerinin olgunlaşma süre since düşmesi ortamdaki laktobasil miktarının artışından kaynaklandığı düşünülmektedir.…”