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Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates
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| Zeitschriftentitel: | International Journal of Food Science & Technology |
|---|---|
| Personen und Körperschaften: | , , |
| In: | International Journal of Food Science & Technology, 22, 1987, 2, S. 105-114 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
|
| Schlagwörter: |
| author_facet |
ADAMS, M. R. COOKE, R. D. TWIDDY, D. R. ADAMS, M. R. COOKE, R. D. TWIDDY, D. R. |
|---|---|
| author |
ADAMS, M. R. COOKE, R. D. TWIDDY, D. R. |
| spellingShingle |
ADAMS, M. R. COOKE, R. D. TWIDDY, D. R. International Journal of Food Science & Technology Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates Industrial and Manufacturing Engineering Food Science |
| author_sort |
adams, m. r. |
| spelling |
ADAMS, M. R. COOKE, R. D. TWIDDY, D. R. 0950-5423 1365-2621 Wiley Industrial and Manufacturing Engineering Food Science http://dx.doi.org/10.1111/j.1365-2621.1987.tb00464.x <jats:title>Summary</jats:title><jats:p>Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish‐salt‐carbohydrate mixtures depends on the natural microflora. A minced fish‐salt‐glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with <jats:italic>Lactobacillus plantarum</jats:italic> and <jats:italic>Pediococcus pentosaceus</jats:italic> indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten‐fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.</jats:p> Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates International Journal of Food Science & Technology |
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Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_unstemmed |
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_full |
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_fullStr |
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_full_unstemmed |
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_short |
Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_sort |
fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| topic |
Industrial and Manufacturing Engineering Food Science |
| url |
http://dx.doi.org/10.1111/j.1365-2621.1987.tb00464.x |
| publishDate |
1987 |
| physical |
105-114 |
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<jats:title>Summary</jats:title><jats:p>Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish‐salt‐carbohydrate mixtures depends on the natural microflora. A minced fish‐salt‐glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with <jats:italic>Lactobacillus plantarum</jats:italic> and <jats:italic>Pediococcus pentosaceus</jats:italic> indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten‐fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.</jats:p> |
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| author | ADAMS, M. R., COOKE, R. D., TWIDDY, D. R. |
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| description | <jats:title>Summary</jats:title><jats:p>Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish‐salt‐carbohydrate mixtures depends on the natural microflora. A minced fish‐salt‐glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with <jats:italic>Lactobacillus plantarum</jats:italic> and <jats:italic>Pediococcus pentosaceus</jats:italic> indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten‐fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.</jats:p> |
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| imprint_str_mv | Wiley, 1987 |
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| spelling | ADAMS, M. R. COOKE, R. D. TWIDDY, D. R. 0950-5423 1365-2621 Wiley Industrial and Manufacturing Engineering Food Science http://dx.doi.org/10.1111/j.1365-2621.1987.tb00464.x <jats:title>Summary</jats:title><jats:p>Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish‐salt‐carbohydrate mixtures depends on the natural microflora. A minced fish‐salt‐glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with <jats:italic>Lactobacillus plantarum</jats:italic> and <jats:italic>Pediococcus pentosaceus</jats:italic> indicated that fermentation rates increase in the range 0–5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The nature of the gas atmosphere during incubation had little effect on fermentation rate and chemical modification of the initial substrate pH with lactic, acetic or citric acid did not assist the lactic fermentation. Incubation temperatures of 15, 24, 30 and 37°C were evaluated: the lactic acid bacterial count rarely exceeded the total spoiler count by more than ten‐fold during the first 2 days (although it subsequently increased). Consequently the objective of reducing the pH to below 4.5 within the first 2 days was difficult to achieve. The use of cooked fish minces gave only slight changes in the fermentation rate.</jats:p> Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates International Journal of Food Science & Technology |
| spellingShingle | ADAMS, M. R., COOKE, R. D., TWIDDY, D. R., International Journal of Food Science & Technology, Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates, Industrial and Manufacturing Engineering, Food Science |
| title | Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_full | Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_fullStr | Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_full_unstemmed | Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_short | Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_sort | fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| title_unstemmed | Fermentation parameters involved in the production of lactic acid preserved fish‐glucose substrates |
| topic | Industrial and Manufacturing Engineering, Food Science |
| url | http://dx.doi.org/10.1111/j.1365-2621.1987.tb00464.x |