Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

Huiya Xu; Naiyong Xiao; Jiani Xu; Quanyou Guo; Wenzheng Shi

doi:10.1016/j.fochx.2022.100392

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

Food Chem X. 2022 Jul 15:15:100392. doi: 10.1016/j.fochx.2022.100392. eCollection 2022 Oct 30.

Authors

Huiya Xu^{1

2}, Naiyong Xiao¹, Jiani Xu¹, Quanyou Guo², Wenzheng Shi^{1

3}

Affiliations

¹ College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
² East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, China.
³ National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.

Abstract

The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantarum (LF) samples were used as control. The results showed that with increasing fermentation time, the pH and water activity (Aw) in each fermented grass carp sample gradually decreased, while the a-amino nitrogen (ANN), thiobarbituric acid reactive substance (TBARS), total volatile base nitrogen (TVB-N), biogenic amines (BAs), and harmful microbial gradually increased. Besides, compared with NF samples at each fermentation time, significantly lower pH, Aw, TBARS, TVB-N, BAs, and harmful microbial presented in LF and FLF samples. However, FLF samples have a higher AAN content than that of NF and LF samples during fermentation. Overall, the fermentation with Lactobacillus plantarum and flavourzyme could contribute to fermented grass carp products with better physicochemical and safety properties.

Keywords: Biogenic amines; Fermentation; Flavourzyme; Grass carp; Lactobacillus plantarum.