Changes in Physico-Chemical and Microbial Profiles of Lactic Acid Bacteria Inoculated Fish Mince under Refrigeration Storage
Changes in Physico-Chemical and Microbial Profiles of Lactic Acid Bacteria Inoculated Fish Mince under Refrigeration Storage
Date
2013
Authors
Dhar, Bahni
Saha, U.
Sarkar, Sreekanta
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The present study was undertaken to evaluate the
effect of lactic acid bacteria (LAB) on storage
stability of croaker (Johnius sp.) minced meat under
refrigeration storage. Minced meat of croaker was
inoculated with Lactobacillus acidophilus and stored
at refrigeration temperature (4°C). A control (untreated)
sample was also prepared and stored. The
samples were analyzed at 0, 7, 14 and 21 days of
storage for physico-chemical and microbial characteristics.
Decrease in pH of inoculated sample from
6.09 to 5.47 with simultaneous increase in titrable
acidity from 0.566 to 0.809 during entire storage
indicated acid production by LAB. Microbial counts
were lower in inoculated sample than in control.
LAB count significantly increased in inoculated
sample. The lowering of pH by acid production
inhibited microbial growth. Physico-chemical parameters
showed a significant (p<0.01) correlation
with the microbial counts. Inoculation of LAB in
minced fish enhanced its shelf life by inhibiting
microbial growth and decreasing the protein and fat
degradation product
Description
Keywords
Lactic acid bacteria, microbial quality, minced fish, microbial inoculation, starter culture
Citation
Fishery Techn 50(4):318-323