Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

Abstract:

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

• Periodical: Applied Mechanics and Materials (Volume 685)
• Pages: 486-489
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.685.486
• Online since: October 2014
• Authors: Yan Yan Wu*, Gang You, Lai Hao Li, Xian Qing Yang, Ya Wei
• Keywords: Inoculation, Lactic Acid Bacteria, Quality, Salted Fish

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