Rice flour powder carrying mixed starter culture of Lactiplantibacillus plantarum KU‐LM173 and Pediococcus acidilactici KU‐LM145 for fermented mussel, Perna viridis Linnaeus 1758
2022
Boonprab, Kangsadan
AIMS: To develop a dried rice flour powder (DP) formulation to contain a lactic acid bacterial starter culture for fermenting mussel meat (FM). METHODS AND RESULTS: Lactiplantibacillus plantarum KU‐LM173 (LP), Enterococcus hirae KU‐LM174 and Pediococcus acidilactici KU‐LM145 (PA) were selected from commercial FMs and identified to have high acid and protease production. Mixed culture between LP, for high acid production, and PA, for the flavour, was the best for DP and had greater organoleptic properties than a single starter fermentation. The best ratio of DP for production was 1% of the mussel weight, while the highest numeric scoring of the organoleptic test between 3% and 6%. The starter culture fermentation accelerated over the natural (wild) fermentation and ended at day 3. The shelf life of the product was at least 30 days at 30–35°C with no pathogens detected. The shelf life of DP at 4°C was 10 weeks. CONCLUSIONS: DP with the best strains and long shelf life promoted safety of FM and reduced the processing time. High consumer acceptance, protease and acid production and flavour were unique product characteristics. SIGNIFICANCE AND IMPACT OF STUDY: Accelerated commercial FMs with effective DP formulation for the industrial sector may be plausible.
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