Effects of lactic acid bacteria and fermentation conditions on physiochemical properties of fermented giant snakehead (Channa micropeltes) fih protein

Abstract

The objective of this study was to investigate physiochemical properties of fermented giant snakehead (Channa micropeltes) gel during fermentation. Lactic acid bacteria including Lactococcus lactis and Lactobacillus plantarum were added (5 log CFU/100g) into the fish mince prior to being kept at 10 oC and 25oC for 0, 6, 12, 24, 48 h. The properties of fermented gel including gel strength, pH, titratable acidity, whiteness, total volatile bases-nitrogen (TVB-N) and tricholroacetic acid (TCA) soluble proteins were examined. During 48 h of fermentation at 25 oC and 10 oC, giant snake gel inoculated with L. lactis and L. plantarum resulted in increase in gel strength, titratble acid and TVB-N, whiteness. In contrast, the decrease in expressible moisture, pH and TCA-soluble protein was observed. It could be concluded that lactic acid bacteria could improve textural properties of giant snakehead fish protein during fermentation.