Influence of commercial starter cultures on the rate and quality of rice-fish fermentation
1991
Apilado, R.B.J. | Mabesa, R.C. (Philippines Univ., Los Banos, College, Laguna (Philippines). Inst. of Food Science and Technology)
Results revealed that the addition of commercial starters increased the rate of fermentation as measured by significant increase in MRS [deMan Rogosa Sharpe Agar] count (10 to the ninth power) and lower PCA [Plate Count Agar] counts (10 to the fifth power). Maximum ratio of MRS to PCA log 10 counts were attained after 24 hours and 1.03 to 1.42% lactic acid content was achieved within a week. Proximate composition and salt content of the products treated with starters were comparable with samples prepared traditionally. Sensory analysis likewise revealed that samples with starters were comparable with samples without starters in odor, texture, flavor, and general acceptability. Use of starters accelerated fermentation without bringing about adverse changes in flavor and texture.
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