Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates

Abstract

Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish-salt-carbohydrate mixtures depends on the natural microflora. A minced fish-salt-glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with Lactobacillus plantarum and Pediococcus pentosaceus indicated that fermentation rates increase in the range 0-5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten-fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.

Sustainability of Fermented Fish Products

“…The presence of salt inhibits spoilage bacteria and promotes LAB and halophiles generally by lowering the water activity (Hall, 2002), although LAB are inhibited by low water activity affecting the fermentation (Adams et al, 1987). The effect varies depending on the phase in which salt is found, being highest in the solid state and less in solution.…”

Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product

“…However, fish is highly perishable and there is therefore a need to develop new and improved processing and preservation methods. The use of lactic acid fermentation to both preserve the fish and modify their sensory and functional properties is receiving considerable attention (Adams, Cooke, & Twiddy, 1987;Hu, Xia, & Ge, 2008;Riebroy, Benjakul, & Visessanguan, 2008;Xu, Xia, Yang, & Nie, 2010;Yin, Pan, & Jiang, 2002). Fermentation of fish has been shown to be a good method for fish processing and preservation for four reasons:…”

Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

“…Although these widely varying temperatures are used on different types and batches of fermented fish, there are only a few publications concerning the effect of fermentation temperature on the characteristics of fermented fish products (Adams et al, 1987). Temperature is one of the key environmental parameters that affect the microbial growth and the rate of fermentation.…”

“…Lactic acid fermentation is an important method of preserving perishable fish and marine products in developing countries (Adams, Cooke, & Twiddy, 1987). Lactic acid bacteria (LAB) could cause rapid acidification of the raw material, through the production of organic acids, mainly lactic acid and acetic acid, and also produce a variety of antimicrobial substances, which can consequently prevent the growth of most hazardous food microorganisms (Hu, Xia, & Ge, 2008).…”