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1、JFS:FoodMicrobiologyandSafetyEffectofLacticAcidBacterialFermentationontheCharacteristicsofMincedMackerelL-JYIN,C-LPAN,ANDS-TJIANGABSTRACT:Toimprovethefunctionalityandqualityofseafood,mackerelminceswerefermentedwithlacticacidbacteria(LAB)~Lactobacillusplantarum
2、CCRC10069,Lactococcuslactissubsp.lactisCCRC12315,LactobacillushelveticusCCRC14092,ortheircombinationat37oC.RapidgrowthofLAB,declineinpH,suppressofmainmicroflora,increasesinwhiteness,HunterL,nonproteinousnitrogen,sensoryquality,andfreeaminoacidsrelatedtotastewe
3、reobserved.However,VBNofsamplesfermentedwithLABwerestilld#25mg/100gafter36hfermen-tation.SDS-PAGEindicatedtheobviousdegradationofwater-andsalt-solublemuscleproteinsafter12hfermen-tation.AnimaltestdemonstratedtheLAB-fermentedmincehasthefunctionalityonreductiono
4、fbloodpressure,glucose,andtotalcholesterolofSHR.Keywords:lacticacidbacteria,fermentation,mackerelmince,freeaminoacid,antihypertensionIntroductionpathogens.RapiddeclineofpHnotonlyflavorcompoundsoffoodssuchasorganicACTICACIDBACTERIA(LAB)CANgivestheproductsauniqu
5、elacticacidfla-acids,alcohols,esters,hydrocarbons,lac-Linhibitthenaturalmicrofloraofpro-vor,butalsoincreasesthefirmnessoftex-tones,heterocycliccompounds,aminoac-cessedmeatproductsincludingspoilagetureandmouthfeelduetotheaciddena-ids,peptides,nucleotides,andsoo
6、nwerebacteriaandpathogenssuchasListeriaturationofmuscleproteins(SmithandeasilyformedonserialsofenzymaticmonocytogenesandStaphylococcusaureusPalumbo1981;Dalyandothers1973).bioreactionsandbacterialfermentation(Bacus1984;Contrerasandothers1997;Mendoncaandothers(1
7、989)usedP.pen-duringprocessing.Accordingly,LABfer-DeVuystandVandamme1994;Ennahartosaceus,L.plantarumandMicrococcusmentationandproteolysisarehighlyre-andothers1996)duetotheproductionofspp.asstarterstoproducefermentedlatedtothetasteandflavorformation.avarietyofa
8、ntimicrobialsubstances(Demincedporkcakes.ThepHdeclinedtoThepurposeofthisstudywastouseVuystandVandamme1994;Gilliland5.4andLABcountsincreasedfrom107toLABasstarterstofermentmackerelmi
