Changes in Physico-Chemical and Microbial Profiles of Lactic Acid Bacteria Inoculated Fish Mince under Refrigeration Storage

Bahni Dhar; Saha U.; Sreekanta Sarkar Sarkar

doi:10.56093/ft.v50i4.34179

Authors

Bahni Dhar College of Fisheries, Central Agricultural University, Lembucherra, Tripura - 799 210, India
Saha U.
Sreekanta Sarkar Sarkar

https://doi.org/10.56093/ft.v50i4.34179

Keywords:

Lactic acid bacteria, microbial quality, minced fish, microbial inoculation, starter culture

Abstract

The present study was undertaken to evaluate the effect of lactic acid bacteria (LAB) on storage stability of croaker (Johnius sp.) minced meat under refrigeration storage. Minced meat of croaker was inoculated with Lactobacillus acidophilus and stored at refrigeration temperature (4Â°C). A control (untreated) sample was also prepared and stored. The samples were analyzed at 0, 7, 14 and 21 days of storage for physico-chemical and microbial characteristics. Decrease in pH of inoculated sample from 6.09 to 5.47 with simultaneous increase in titrable acidity from 0.566 to 0.809 during entire storage indicated acid production by LAB. Microbial counts were lower in inoculated sample than in control. LAB count signific-antly increased in inoculated sample. The lowering of pH by acid production inhibited microbial growth. Physico-chemical parameters showed a significant (p<0.01) correlation with the microbial counts. Inoculation of LAB in minced fish enhanced its shelf life by inhibiting microbial growth and decreasing the protein and fat degradation products.