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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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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. |
format | Online Article Text |
id | pubmed-9532724 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
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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