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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39241

Title: New Technology for Producing Paste-like Fish Products Using Lactic Acid Bacteria Fermentation
Authors: L.-J. Yin;C.-L. Pan;S.-T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2002-10
Issue Date: 2016-11-30T02:06:31Z
Publisher: Journal of Food Science
Abstract: ABSTRACT: To develop a new processing technique, mackerel mince was homogenized to obtain different media with protein concentration of 90, 45, 22.5 mg/mL, respectively. Lactic acid bacteria (LAB) were inoculated to the media. During 48 h fermentation at 37 °C, rapid growth of LAB, decline in pH, suppression of main microflora, and increases in whiteness, Hunter L and sensory quality were observed and the VBN of fermented samples was still below 25 mg/100g. After 24 and 48 h fermentation, the sensory evaluation and photographic records indicated the high acceptability of the fermented products. From this study, various LAB fermented fish products can be produced and this technique has very high commercial potential.
Relation: 67(8)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39241
Appears in Collections:[食品科學系] 期刊論文

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