Study on the Fermented Silver Carp Quality Induced by Mixed Starter Cultures and Salt Content

Abstract:

In this paper，microorganisms，pH values，total volatile base nitrogen（TVBN），amino nitrogen（ANN），thiobarbituric acid（TBARS） and volatility were determined to evaluate the fermented silver carp induced by mixed starter cultures and salt content. The results showed that during the fermentation，lactic acid bacteria grow rapidly；pH of fermented fish quickly dropped to 4.23 within 48 h，and effectively inhibited the growth of Staphylococcus aureus，Enterobacter and Pseudomonas as well as accumulation of TVBN and TBARS. 3％~5% salt content have no significant effect on microorganisms and fermented silver carp quality. The inoculation with mixed starter cultures can improve flavor and product safety of fermented fish.