Changes in Physico-Chemical and Microbial Profiles of Lactic Acid Bacteria Inoculated Fish Mince under Refrigeration Storage

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dc.contributor.authorDhar, Bahni
dc.contributor.authorSaha, U.
dc.contributor.authorSarkar, Sreekanta
dc.date.accessioned2021-10-21T04:30:48Z
dc.date.available2021-10-21T04:30:48Z
dc.date.issued2013
dc.description.abstractThe 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 producten_US
dc.identifier.citationFishery Techn 50(4):318-323en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5118
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectLactic acid bacteria, microbial quality, minced fish, microbial inoculation, starter cultureen_US
dc.titleChanges in Physico-Chemical and Microbial Profiles of Lactic Acid Bacteria Inoculated Fish Mince under Refrigeration Storageen_US
dc.typeArticleen_US
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