Effect of Mixed Starter Cultures on the Characteristic of Fermented Silver Carp During Ripening Process

Abstract:

In order to evaluate the effect of mixed starter culture on the quality of fermented silver carp during ripening process，colony count，pH value and total acidity，biogenic amines，total nitrogen（TN），free amino acids（FAA），thiobarbituric acid（TBA），free fatty acids（FFA） and volatile composition were determined. The results showed that colony count and the contents of total acidity，TN，TBA，EPA（eicosapentaenoic acid） and DHA（docosahexaenoic acid） of the mixed fermented samples were higher than those of the control，while pH and biogenic amines content of the mixed fermented samples were lower than those of the control. The highest FAA contents were observed on the 6th day of ripening process，with the corresponding value of 0.030 5 mg/g in inoculated group，which was significantly higher than that of the control. Besides，GC-MS analysis indicated that the relative contents of aldehydes，ketones and esters of inoculated groups were higher than that of control group. Apparently，the mixed starter cultures played critical roles in the protein and lipid changes of fermented silver carp during ripening process，which improved its safety as well flavor formation.