Monitoring the fatty acids profile and biogenic amines content in salted grey mullet (Fessiekh) fermented by lactic acid bacteria

The present study was planned to explore the effect of bio-fermentation on the fatty acid profile and the pattern of biogenic amines in salted grey mullet 'fessiekh' compared to the traditionally fermented ones. The results revealed that bio-fermented fessiekh showed significantly lower saturated fatty acids with significantly higher mono- and polyunsaturated acid contents than the control treatment. The lactic acid bacteria Lactobacillus casei and L. helveticus were beneficial resulting in a substantial reduction in saturated acids and a rise in unsaturated acids in comparison with Lactococcus cremoris. The results also revealed that bio-fermented fessiekh had significantly lower concentrations of all examined biogenic amines except spermidine and spermine that increased in bio-fermented fessiekh than the control. Both lactobacilli showed potent reducing activities on the formation of different biogenic amines during fessiekh processing than L. cremoris. B-phenyl ethyl amine and putrescine exceeded the permissible limits in the control group on the 7th day of the salting period, while the bio-fermented fessiekh showed acceptable values until the end of the salting process. We conclude that LAB can improve the fatty acid profile of fessiekh and reduce the buildup of biogenic amines in this product to safe and acceptable levels.