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Use of Defined Starter Cultures for the Fermentation of Salmon

出版	NUI, 2000
URL	http://books.google.com.hk/books?id=8DZtMwEACAAJ&hl=&source=gbs_api

註釋The overall objective of the present work was to develop a novel fermented salmon product. Optimal fermentation conditions, determined in salmon model systems and in salmon fillets inoculated with the mixer starter culture LS25 (Lactobacillus sake and Staphylococcus carnosus), were 25g.kg-1 NaCl, 10g.kg-1 sucrose, incubation at 120C for 3 days and subsequent storage at 40C. Various starter cultures were screened in a salmon model system, which resulted in the selection of five strains for further testing in whole fillets. Lactobacillus sake LAD and Lactobacillus alimentarius BJ33 presented the best growth (+ 1 log in 3 days) and acidifying ( -0.7 pH units in 5 days) abilities in salmon fillets. Sensory evaluations indicated that samples processed with these two fast acidifying strains were preferred. Lactobacillus sake LAD was chosen for further study of the fermented product. The effect of the controlled lactic fermentation on texture, ultrastructure and protein changes was evaluated. When compared to a non-inoculated sample, fermented salmon had unique textural properties since it exhibited significantly higher force (p