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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46538

Title: Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel
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: 2006
Issue Date: 2018-05-23T02:00:19Z
Publisher: Journal of Food Science
Abstract: Abstract: To improve the functionality and quality of seafood, mackerel minces were fermented with lactic acid bacteria (LAB) ∼Lactobacillus plantarum CCRC10069, Lactococcus lactis subsp. lactis CCRC 12315, Lactobacillus helveticus CCRC 14092, or their combination at 37 °C. Rapid growth of LAB, decline in pH, suppress of main microflora, increases in whiteness, Hunter L, nonproteinous nitrogen, sensory quality, and free amino acids related to taste were observed. However, VBN of samples fermented with LAB were still d ≤ 25 mg/100g after 36 h fermentation. SDS‐PAGE indicated the obvious degradation of water‐ and salt‐soluble muscle proteins after 12 h fermentation. Animal test demonstrated the LAB‐fermented mince has the functionality on reduction of blood pressure, glucose, and total cholesterol of SHR.
Relation: 67(2) pp.786-792
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46538
Appears in Collections:[食品科學系] 期刊論文

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