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Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages

Abstract

To improve the quality and functionality and increase the utilization of silver carp (Hypophthalmichthys molitrix) muscle, three groups of silver carp sausages inoculated with the combinations of Staphylococcus xylosus-12 with Lactobacillus plantarum-15, Pediococcus pentosaceus-ATCC33316, and Lactobacillus casei subsp. casei-1.001, and a batch without any starter (control) were prepared. During the 48 h fermentation at 30°C, silver carp sausages inoculated with mixed starter cultures resulted in a rapid pH decrease, suppression in the growth of Enterobacteriaceae, Pseudomonas, yeasts and molds, and exhibited higher texture profiles (hardness, gumminess, springiness, and chewiness) and whiteness than the control (P < 0.05). The changes in non-protein nitrogen (NPN), free amino acid and SDS-PAGE indicated severe hydrolysis of muscle protein occurred during fermentation. Polyunsaturated fatty acids were higher in quantity in sausages with cultures compare to the control. No significant differences for taste, texture, and appearance were found among batches with mixed starters. The sausage inoculated with the combination of Lactobacillus plantarum-15, S. xylosus-12, and Lactobacillus casei subsp. casei-1.001 (S-PXC) gained highest scores for flavor and overall acceptability. There was an apparent positive correlation (r = 0.87) between the NPN and the overall acceptability in sausages, whereas pH value showed a significantly negative correlations (r = –0.89 to −0.99, P < 0.05) with taste, flavor, texture, appearance, and overall acceptability.

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Acknowledgement

This research was financially supported by the Chinese Key Scientific and Technological Project in the national Fifteenth Five-year Development Plan (No. 2001BA501A-25) and the Key Scientific and Technological Plan Project of Wuxi city (Jiangsu provence, China; DL060001).

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Correspondence to Wenshui Xia.

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Hu, Y., Xia, W. & Ge, C. Effect of mixed starter cultures fermentation on the characteristics of silver carp sausages. World J Microbiol Biotechnol 23, 1021–1031 (2007). https://doi.org/10.1007/s11274-006-9330-2

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Keywords

  • Silver carp
  • Lactic acid bacteria
  • Staphylococcus xylosus
  • Fermented sausage
  • Mixed starter cultures