Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-04-11 DOI:10.1080/15428052.2021.1908198

G. P. Kumar, K. Xavier, B. Nayak, H. Sanath Kumar, V. Gudipati, Sushree Ratnamanjari Senapathi, A. Balange

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引用次数: 0

Abstract

ABSTRACT Suitability of Pangasius as a source for salt fermentation and its physicochemical and microbiological changes during fermentation were evaluated for a period of 150 days. Biochemical and microbiological parameters such as proximate composition, pH, non-protein nitrogen, total volatile base nitrogen, free α-amino nitrogen, free fatty acid, peroxide value, thiobarbutric acid reactive substances, salt content, total titratable acidity, total viable count, and Escherichia coli were analyzed during the fermentation. Peroxide value and thiobarbutric acid reactive substances indicated that maturation started on the 90th day of fermentation. The highest non-protein nitrogen (NPN)/total nitrogen (TN) ratio was observed on the 120th day and the highest sensory scores were observed on the 150th day of fermentation. NPN/TN ratio and sensory scores showed that salt fermentation accelerate from the 90th day and attains maturation on the 120th day. The study revealed that Pangasius can be an ideal fish for salt fermentation, and this technique can be adopted by small-scale farmers.

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巴沙鱼牛排盐发酵过程中理化和微生物学的变化

研究了巴沙鱼作为盐发酵原料的适宜性及其发酵过程中理化和微生物学方面的变化。分析发酵过程中的生化和微生物参数，如近似组成、pH、非蛋白氮、总挥发性碱氮、游离α-氨基氮、游离脂肪酸、过氧化值、硫丁酸活性物质、盐含量、总可滴定酸度、总活菌数和大肠杆菌。过氧化值和硫丁酸活性物质表明，发酵第90天开始成熟。非蛋白氮(NPN)/总氮(TN)比在发酵第120天达到最高，感官评分在发酵第150天达到最高。NPN/TN比值和感官评分表明，盐发酵从第90天开始加速，到第120天达到成熟。研究表明，巴沙鱼是一种理想的盐发酵鱼类，这种技术可以被小规模养殖户采用。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations