Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi

International Journal of Food Science and Technology - Tập 45 Số 5 - Trang 930-936 - 2010
Liu Zhong-yi1,2,3, Zhonghai Li1, Miaoling Zhang2, Deng Xiao‐Ping2
1College of Food Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan, China, 410012
2Department of Food and Biological Technology, Xiangtan University, Xiangtan, Hunan, China, 411105
3Key Laboratory of Green Catalysis and Chemical Reaction Engineering of College of Hunan Province, Xiangtan University, Xiangtan, Hunan, China, 411105

Tóm tắt

SummaryThe effects of one group mixed starter cultures, combined with Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka, and a batch without starter as control on biogenic amines accumulation in the bighead carp surimi during fermentation were investigated. Determination of five different biogenic amines was carried out by reverse‐phase high‐performance liquid chromatography with UV detection. Results showed that mixed starter cultures decreased the pH quickly from initial pH value of 6.4 to 5.2, inhibited the growth of contaminant microorganisms, such as Enterobacteriaceae and Pseudomonas, present in the raw materials, and suppressed the accumulation of histamine, tyramines, spermine and spermidine. Fermentation inoculated with combination of Lactobacillus casei, Streptococcus lactis, Saccharomyces cerevisiae Hansen, and Monascus anka with negative‐decarboxylase activity may prevent biogenic amine formation in the fermented ssurimi and improve hygienic quality of fermented surimi.

Từ khóa


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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 45 Số 5

930-936

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