Fermentation of bighead carp (Aristichthys nobilis) surimi and the characteristics of fermented bighead carp surimi products

Abstract

BACKGROUND: To improve the properties and functionality of bighead carp (Aristichthys nobilis) muscle, bighead carp surimi was inoculated with combinations of Saccharomyces cerevisiae, Lactobacillus and Monascus and fermented, and then bighead carp sausages were prepared. The characteristics of fermented bighead carp surimi and sausages were investigated.

Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures

“…The micro‐organism count assays were performed according to the procedures described previously,21 using plate count agar incubated at 37 °C for 48 h for total aerobic bacteria, de Man–Rogosa–Sharpe agar incubated at 37 °C for 48 h for LAB, mannitol salt agar incubated at 30 °C for 48–72 h for staphylococci and micrococci, violet red bile glucose agar incubated at 37 °C for 24 h for enterobacteria, and pseudomonas/aeromonas‐selective agar base incubated at 26 °C for 72 h for pseudomonads. Results were expressed as log CFU g −1 .…”

“…Starter cultures of some micro‐organism species such as amine‐negative LAB can control the production of biogenic amines during meat fermentation7, 15, 16 and suppress the accumulation of histamine, cadaverine, putrescine, tryptamine and tyramine during fish sausage fermentation 17. Using starter cultures to ferment fish surimi and fish muscles can suppress the growth of spoilage bacteria and pathogens, substantially inhibit the development of volatile basic nitrogen and rapidly decrease the pH 11, 17–21. Acidification can facilitate the preservation and drying processes and improve the colour, appearance and cohesion of sausages and dried meat products 7, 22.…”

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

“…Moreover, it was previously reported that sausages prepared with fermented bighead carp (Aristichthys nobilis) surimi presented sensory characteristics than the control (Liu et al, 2009) and that fish sausage from hybrid Clarias catfish meat and surimi showed the highest acceptability score when prepared from fish meat to surimi at a ratio of 40:60 with 10% pork fat (Chuapoehuk et al, 2001). …”

“…processed from Argentine croaker (Umbrina canosai) surimi (Lempek, Martins, & Prentice, 2007), meat from spent laying hen surimi-like material (Jin et al, 2007), fermented fish surimi (Shan et al, 2007), and fermented bighead carp (Aristichthys nobilis) surimi (Liu et al, 2009).…”

Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins

“…[1,2] Bighead carp (Aristichthys nobilis), one of the main freshwater fish species in China, can improve water quality by suppressing excess propagation of zooplankton in the surrounding water. [3] The global production of farmed bighead carp has reached close to 3 A c c e p t e d M a n u s c r i p t 3 million metric tons in 2012, while it ranks the 5th among all cultured freshwater fish. [4] However, bighead carp flesh is usually recognized as an underutilized material due to its muddy smell, tiny bones and coarse texture.…”