Lactic Acid Fermentation of Minced Meat of Leiognathus splendens (Cuvier, 1829) using Different Bacterial Sources*
Lactic Acid Fermentation of Minced Meat of Leiognathus splendens (Cuvier, 1829) using Different Bacterial Sources*
Date
2002
Authors
Neethiselvan, N
Jasmine, G. Indra
Jeyasekeran, G
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Fermentation of minced meat of silverbelly Leiognathus splendens (Cuvier, 1829) using
three different lactic acid bacterial sources viz. pure culture of Lactobacillus plantarum,
fermented cabbage and curd revealed fermented cabbage as the ideal source of lactic acid
bacteria for the preservation of fish meat through lactic acid fermentation. 48h fermented
cabbage could bring down the pH of the minced meat mixture to 4.4 within 48 h of
fermentation whereas the other two minced meat mixtures took nearly 84 h to reach the
same pH. Fermented cabbage can also be easily prepared and maintained for fermenting
fish meat on commercial scale. Free sugar, lactic acid content, NPN, TVBN and lactic acid
bacterial count were found to be good indices of quality of the fermented product under
storage
Description
Keywords
Leiognathus splendens, minced fish meat, fermentation, Lactobacillus plantarum, curd, fermented cabbage
Citation
Fishery Tech 39(2):129-136