Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish
2021
Lin, Chengxing | Zhang, Furong | Yang, Qin | Meng, Ju | He, Laping | Deng, Li | Ye, Chun | Zeng, Xuefeng
Microorganisms and physiochemical characteristics were determined in traditional high-salt fermented fish products from six different regions. Results indicated that Lactobacillus content was 7.14–7.65 log CFU/g, and yeast content was 6.21–6.54 log CFU/g in the high-salt fermented fish samples. Enterobacterium content was below the detectable limit, and the dominant Lactobacillus species was Lactobacillus plantarum. The pH value was 4.14–4.73, and the protein content reached 19.37–28.38%. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that myofibrillar proteins in fish were obviously degraded. Trichloroacetic acid-soluble peptide content was 901–1061 mg/tyrosine kg, and the fat and NaCl contents were 0.92–4.79% and 5.59–7.44%, respectively. Free amino acids and free fatty acids were 1332–2380 mg/100 g and 8.95–23.4 mg/fat g, respectively. The content of thiobarbituric acid reactive substances was 1.97–4.26 mg/kg, the total volatile basic nitrogen was 12.7 ~ 38.9 mg/100 g, and the content of biogenic amine was 26.3–34.6 mg/kg.
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