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Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results...

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Detalles Bibliográficos
Autores principales: Xu, Huiya, Xiao, Naiyong, Xu, Jiani, Guo, Quanyou, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532724/
https://www.ncbi.nlm.nih.gov/pubmed/36211756
http://dx.doi.org/10.1016/j.fochx.2022.100392
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author Xu, Huiya
Xiao, Naiyong
Xu, Jiani
Guo, Quanyou
Shi, Wenzheng
author_facet Xu, Huiya
Xiao, Naiyong
Xu, Jiani
Guo, Quanyou
Shi, Wenzheng
author_sort Xu, Huiya
collection PubMed
description The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp products with better physicochemical and safety properties.
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spelling pubmed-95327242022-10-06 Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation Xu, Huiya Xiao, Naiyong Xu, Jiani Guo, Quanyou Shi, Wenzheng Food Chem X Research Article The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp products with better physicochemical and safety properties. Elsevier 2022-07-15 /pmc/articles/PMC9532724/ /pubmed/36211756 http://dx.doi.org/10.1016/j.fochx.2022.100392 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Xu, Huiya
Xiao, Naiyong
Xu, Jiani
Guo, Quanyou
Shi, Wenzheng
Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
title Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
title_full Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
title_fullStr Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
title_full_unstemmed Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
title_short Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
title_sort effect of lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532724/
https://www.ncbi.nlm.nih.gov/pubmed/36211756
http://dx.doi.org/10.1016/j.fochx.2022.100392
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