Volume 10, Issue 41 (2013)
FSCT 2013, 10(41): 149-158 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of Lactobacillus plantarum and processing temperature on functional properties of fermented common carp (Cyprinus carpio) sausage. FSCT 2013; 10 (41) :149-158
URL: http://fsct.modares.ac.ir/article-7-5352-en.html
URL: http://fsct.modares.ac.ir/article-7-5352-en.html
Abstract: (4850 Views)
Fermented sausage is a favorite kind of meat-product that has allocated great proportions meat consumption in the world to itself. For the first time in Iran in this study, production of Fermented sausage from muscle tissue of common carp (Cyprinus carpio) was assessed by means of lactic acid bacteria at different incubation temperatures as 15, 25, 35 ˚C To prepare the fish sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and lactic acid bacteria (5 log CFU/g) and incubated for 48 h. During the incubation of fish sausage, pH, microbiological tests, moisture and protein content, and TVB-N were measured. According to the results, higher temperature stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of pseudomonas, Micrococcaceae and Enterobacteriacea. Finally, apart from the TVB-N parameter, the fish sausage in which was fermented at 35 °C showed better results in terms of pH and bacterial load compared to the other incubation temperatures.
Received: 2010/11/19 | Accepted: 2011/11/19 | Published: 2013/09/23
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |