Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products

Gelman, A.; Drabkin, Vladimir; Glatman, L.

doi:10.1016/s1466-8564(00)00023-0

Cited by 45 publications

(36 citation statements)

References 18 publications

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“…Gelman et al (2001) and Glatman et al (2000) described possible techniques for fermenting fish, using strains of lactic acid bacteria, similar to the traditional small scale techniques, common in the region, to produce novel "meat-like" products which could be acceptable to consumers.…”

Section: Sauces Pastes and Other Products For Human Consumptionmentioning

confidence: 99%

Perspectives on the Utilization of Aquaculture Coproduct in Europe and Asia: Prospects for Value Addition and Improved Resource Efficiency

Newton

Telfer

Little

2013

Critical Reviews in Food Science and Nutrition

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Faculty of Natural SciencesInstitute of Aquaculture Doctor of PhilosophyBy-products and mortalities from aquaculture have often posed significant challenges to the industry because of their low value resulting in high costs and environmental impact from their disposal. However increasing interest is being expressed in their utilisation to add value to the aquaculture industry and provide synergies with industries which had previously been in competition with aquaculture.Current and prospective processing by-product and farm mortality utilisation strategies were reviewed along with regulations and standards which aim to control their use and protect against human and animal health hazards.The role of aquaculture and fishery by-products in the supply of fishmeal was investigated and it was found that both sectors had the potential to contribute to increasing global supply. There were significant quantities of processing by-products identified which could be directed to fishmeal manufacture but there were also significant amounts of fish production which were not being processed in some regions and could also add to supplies. Processing by-products from aquaculture species often exceed 50% of the production by mass and therefore their efficient utilisation is of significant importance to the overall performance of the value chain. Their utilisation ii strategies are diverse and in some circumstances offer the possibility to add significant value.Life Cycle Assessment (LCA) is increasingly being used to inform decision makers and consumers about the environmental performance of goods and services to make choices on best practices and informative decisions on purchasing choices. Current methodology in LCA was critiqued and developed to be used for identifying disproportionate impacts from by-product industries and comparative assessment of the eco-efficiency of value chains from Thai shrimp, Vietnamese Pangasius catfish and Scottish salmon aquaculture.New LCA methodology was developed assessing the eco-efficiency of co-products as a whole and in relation to a tonne of edible yield. Measuring the impact of the by-product industry in relation to their edible yield gave different results to measuring their ecoefficiency between the three study species. It was found that the Thai shrimp value chain was the most eco-efficient when by-products were directed to chitosan and hydrolysate manufacture, but production of the salmon was the least impacting between the species in terms of edible yield. Pangasius was the most environmentally impacting of the three species value chains using both methods. It was also found that the upstream impacts of fish and shrimp production, especially feed manufacture, contributed most to the environmental impact in most circumstances, using both economic and mass allocation.Although the methodology produced interesting results, there were some drawbacks and the data sets also had several gaps which led to some assumptions, which could have skewed the results and interpretation.The cau...

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Section: Sauces Pastes and Other Products For Human Consumptionmentioning

confidence: 99%

Perspectives on the Utilization of Aquaculture Coproduct in Europe and Asia: Prospects for Value Addition and Improved Resource Efficiency

Newton

Telfer

Little

2013

Critical Reviews in Food Science and Nutrition

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“…A carne escura de atum (Euthynnus pelanis) pode ser fermentada com bactérias ácido-láticas (Gelman et al, 2001), como Lactobacillus casei sub espécie casei, para a degradação dos aminoácidos hidrofóbicos responsáveis pelo sabor amargo presente na matéria-prima. Após a fermentação a carne escura cozida de atum pode ser adicionada a outros rejeitos do enlatamento de peixe (escamas, espinhas) e a outros ingredientes (óleo, condimentos e especiarias) para a obtenção de um patê de massa homogênea, fina, untuosa e de cor clara, com qualidade sensorial aceitável (Bertoldi, 2003;Pessatti, 2001).…”

Section: Aproveitamento Para Consumo Humanounclassified

Alternativas para a agregação de valor aos resíduos da industrialização de peixe

Feltes

Correia

Beirão

et al. 2010

Rev. bras. eng. agríc. ambient.

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RESUMOO setor pesqueiro, em especial a pesca extrativa marinha, é uma atividade de grande importância econômica em diversas localidades do Brasil. A industrialização de peixe gera uma quantidade expressiva de resíduos ricos em proteínas e em ácidos graxos de cadeia longa, entre os quais se destacam os insaturados da série ômega-3. Este trabalho teve como objetivo fazer uma revisão sobre as alternativas tecnológicas disponíveis para aproveitamento de resíduos de peixe, como maneira de se agregar valor a este material, sob o enfoque da tecnologia limpa. Este material pode ser processado para a obtenção de óleo, farinha ou silagem que, por sua vez, podem ser aplicados na alimentação animal. O óleo obtido pode ainda ser estabilizado mediante reações de interesterificação, sendo que os triacilgliceróis estruturados assim obtidos podem ser aplicados em rações, com vantagens nutricionais sobre os óleos originais. Os resíduos de peixe podem ser aplicados como substrato para a produção de proteína texturizada, concentrado protéico, carne mecanicamente separada, surimi, produtos reestruturados ou até mesmo óleo, utilizados na alimentação humana. A conversão do óleo obtido a biodiesel é outra proposta de interesse particular no campo de combustíveis alternativos. Palavras-chave: pescado, subprodutos, tecnologias limpasAlternatives for adding value for the fish processing wastes ABSTRACTThe fish farming industry, especially the marine extractive fishery, is an activity of great economic importance in many parts of Brazil. Industrial fish processing operations generate a significant amount of wastes, which are rich in proteins and longchain fatty acids, among which the unsaturated omega-3 fatty acids are prominent. The aim of this study is to make a review about the technological alternatives available for the utilization of fish wastes, such as a way for adding value to this material, focusing on green technologies. This material can be processed to obtain oil, meal or silage, that may be applied in livestock feeding. The obtained oil can further be stabilized by means of interesterification reactions, considering that the structured triglycerides thus obtained can be used in animal feeding, with nutritional advantages over original oils. The fish wastes can be applied as a substrate for the production of texturized proteins, protein concentrate, mechanically deboned meat, surimi, reestructured products or even oil, used for human feeding. The conversion of the extracted oil into biodiesel is another proposal of particular interest in the field of alternative fuels.

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“…13 isolated from fermented sausage was used and it was found as a potential culture to improve sensory properties of anchovy marinade. However, LAB strains isolated from fish and fish products might be more effective according to Gelman et al (2001). Thus, to use a lactic culture isolated from a fish or fish product for marinated anchovies may present better results.…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

“…Lactic acid bacteria (LAB), known as GRAS, are used to increase sensory properties and quality of food. Although LAB are widely used as starter cultures for fermentation of milk, meat, cereal and vegetable products, they have not been utilized to any great extent in fish products except the fish sauces and silage fermentation (Gelman et al, 2001). However, many studies have focused on use of LAB for fish products in recent years.…”

Section: Introductionmentioning

confidence: 99%

“…However, many studies have focused on use of LAB for fish products in recent years. Studies have been carried out to determine their performance as protective cultures (Jeppesen and Huss, 1993;Kim and Hearnsberger, 1994;Kim et al, 1995a-b;Leroi et al, 1996;Kışla and Ünlütürk, 2004) or as starter cultures for processing fermented fish products (Hwang et al, 1989, Aryanta et al, 1991Morzel et al, 1997a-b;Gelman et al, 2001;Yin and Jiang, 2001;Asiedu and Sanni, 2002;Yin et al, 2005). In this study, it was aimed to evaluate the effect of a Pediococcus strain on the sensory properties and ripening of anchovy marinade at 4°C and 16°C.…”

Section: Introductionmentioning

confidence: 99%

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Coşansu¹,

Mol²,

Alakavuk³

2010

Turk. J. Fish. Aquat. Sci.

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The effect of Pediococcus sp. 13 strain on the sensory properties and ripening of anchovy marinade at 4°C and 16 o C was studied. Anchovies were ripened in 2% acetic acid and 10% NaCl solution at 4°C (group A), and at 16°C (group B). Inoculated samples were marinated similarly at 4°C (group C), and at 16°C (group D). pH values of all groups were below 4.5 and the mesophilic and halophilic bacterial counts were generally 2-3 log cfu/g during the study showing the safety of products. Appearance and taste of group D samples were significantly better (P<0.05) than others, and it was possible to consume them regarding their sensory properties after the 8 th hour of marinating process. Even they were held at 4°C, appearance and taste of group C were acceptable for consumption similar (P<0.05) to group B (uninoculated at 16°C) after 16 h due to the inoculation with Pediococcus culture. Panelists considered group A samples proper for consumption at the 32 nd h. at 4°C. It was concluded that marinated anchovies containing Pediococcus sp. 13 completed marination faster and obtained better sensory scores at either low (4°C) or ambient (16°C) temperatures.Keywords: Pediococcus, anchovy, marinade, sensory quality, starter. Pediococcus Kültürü İlavesinin 4°C ve 16°C'de Olgunlaştırılan Hamsi Marinatının Duyusal Özellikleri ve Olgunlaşması Üzerine Etkisi ÖzetPediococcus sp. 13 suşunun 4°C ve 16°C'de hamsi marinatın duyusal özellikleri ve olgunlaşması üzerine etkisi araştırılmıştır. Hamsiler %2 asetik asit ve %10 NaCl içeren salamurada 4°C'de (A grubu) ve 16°C'de (B grubu) olgunlaştırılmıştır. Pediococcus sp. 13 inoküle edilen örnekler de 4 o C'de (C grubu) ve 16°C'de (D grubu) marine edilmiştir. Tüm örnek gruplarında pH değerleri 4,5'in altında, mezofilik ve halofilik bakteri sayıları ise genel olarak 2-3 log kob/g düzeyinde bulunmuş olup, ürünün güvenli olduğunu göstermiştir. D grubu örneklerin görünüm ve tat puanları diğer gruplardan önemli düzeyde (P<0.05) daha yüksek olup, duyusal özelliklerine göre marinasyon işleminin 8. saatinden sonra tüketilebilir oldukları belirlenmiştir. Çalışmada, düşük sıcaklıkta marine edilmesine rağmen C grubu görünüm ve tat bakımından yüksek sıcaklıkta marine edilen B grubuna benzer şekilde (P<0.05) marinasyon işleminin 16. saatinden sonra tüketime uygun bulunmuştur. Bu durumda Pediococcus kültürü inoküle edilmesinin etkili olduğu düşünülmektedir. Panelistler 4°C'de marine edilen A grubu örnekleri 32. saatte tüketilebilir olarak değerlendirmişlerdir. Sonuç olarak, Pediococcus sp. 13 inoküle edilen hamsi marinat örnekleri gerek 4°C gerekse 16°C'de marinasyon işlemini daha hızlı tamamlamış ve daha yüksek duyusal puanları almıştır.

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Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products

Cited by 45 publications

References 18 publications

Perspectives on the Utilization of Aquaculture Coproduct in Europe and Asia: Prospects for Value Addition and Improved Resource Efficiency

Perspectives on the Utilization of Aquaculture Coproduct in Europe and Asia: Prospects for Value Addition and Improved Resource Efficiency

Alternativas para a agregação de valor aos resíduos da industrialização de peixe

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