Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

• Published in: Majallah-i ilmī-i shīlāt-i Īrān (Online) Vol. 22; no. 2; pp. 35 - 46
• Main Author: A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
• Format: Journal Article
• Language: Persian
• Published: Iranian Fisheries Research Organization 01.01.2013
• Subjects: Fish sausage; common carp; lactic acid bacteria; fermentation
• ISSN: 1026-1354; 2322-5998

Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by means of lactic acid bacteria at different incubating temperatures as 15, 25, and 35°C. To prepare the fish sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and lactic acid bacteria at 5 log CFU/g and afterward were incubated for 48 h. During the incubation of fish sausage, microbiological tests, moisture and protein content, and TVB-N were measured. According to the results, the higher temperature of 35°C stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of pseudomonas, Micrococcaceae and Enterobacteriacea.