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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46543

Title: Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Authors: L.‐J. Yin
S.‐T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: microflora
mackerel sausage
Pediococcus pentosaceus
Date: 2001
Issue Date: 2018-05-23T03:03:06Z
Abstract: Abstract: During 72 h fermentation at 37 °C, rapid increase in lactic acid bacteria count (LAB), dramatic decline in pH and suppression in the growth of contaminating Pseudomonas, Staphylococcus, and Enterobacteriaceae of mackerel minces with Pediococcus pentosaceus strains L and S were observed (p < 0.05). When the mackerel mince was processed into Chinese style sausage with 4% sucrose, no significant changes in pH, growth of LAB, Aerobic Plate Count, and Pseudomonas of the fermented mackerel sausage with Pediococcus pentosaceus strains L and S were obtained (p > 0.05) during 3 wk storage at 4 °C, however, the growth of Enterobacteriaceae and Staphylococcus were effectively suppressed. The residual nitrite in sample decreased during processing and fermentation, and was minimally detected after 72 h fermentation. Suppression of VBN and psychrophilic microflora, and lowering residual nitrite suggest the potential of using these 2 strains in the fermented fish products.
Relation: 66(5) pp.742-746
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46543
Appears in Collections:[食品科學系] 期刊論文

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