کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4564975 | 1330955 | 2008 | 12 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters](/preview/png/4564975.png)
Effect of inoculation of different lactic acid bacteria (LAB) on the fermentation and quality of Som-fug from bigeye snapper was investigated. Som-fug inoculated with Pediococcus acidilactici at 104 CFU/g (PA104) had a greater acceptability than those inoculated with Lactobacillus plantarum and Pediococcus pentosaceus at either 104 or 106 CFU/g and the control (without inoculum). During fermentation, PA104 exhibited a higher rate of fermentation than the control as indicated by the greater rate of pH drop and lactic acid production (p<0.05). Based on pH desired (pH 4.5), the fermentation was completed within 48 and 36 h for the control and PA104, respectively. Due to higher acid production rate, the textural development of PA104 was more pronounced. Som-fug inoculated with LAB generally exhibited higher hardness and adhesiveness than the control (p<0.05), when assessed by texture profile analysis (TPA). From the result, inoculation with P. acidilactici resulted in a reduction of fermentation time and improved the quality of Som-fug. Therefore, P. acidilactici can be used as a potential starter for Som-fug fermentation.
Journal: LWT - Food Science and Technology - Volume 41, Issue 4, May 2008, Pages 569–580