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Efficacy of lactic acid bacteria in the reduction of trimethylamine nitrogen and related spoilage derivatives of fresh Indian mackerel fish chunks.

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Title Efficacy of lactic acid bacteria in the reduction of trimethylamine nitrogen and related spoilage derivatives of fresh Indian mackerel fish chunks.
Not Available
 
Creator S. Kannappan
Manja
 
Subject Lactic acid bacteria
Reduction of spoilage indices
Trimethylamine nitrogen (TMA-N)
Total volatile basic nitrogen (TVB-N)
Peroxide value (PV)
Free fatty acids (FFA),
Mackerel chunks
 
Description Not Available
Different strains of lactic acid bacteria (LAB) such as Pediococcus acidilactici, Pediococcus
pentosaceous, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus plantarum, Lactobacillus
acidophilus and Lactobacillus helveticus were procured from the NCL (National Chemical Laboratory),
Pune, India. These LAB cells were individually coated on the dressed fresh mackerel fish chunks and
incubated at 37°C for two days. Different quality indices such as trimethylamine nitrogen (TMA-N), total
volatile basic nitrogen (TVB-N), peroxide value (PV) and free fatty acids (FFA) were estimated for 2 days
period. P. acidilactici cell coat reduced 40 mg% of TMA-N, 47.66 mg% of FFA, 97 mg% of PV and 97 mg%
of PV when compared with control. The TMA-N content was reduced to 20 mg% by S. thermophilus cell
coat on the treated fish when compared with control, while no reduction was observed on TVB-N. Out of
the seven LAB tested for TMA-N reduction, Lb. helveticus and Lc. lactis reduced 150 mg% identically. All
the LAB grew in increasing and decreasing trends using available carbohydrate present in the fish. For,
FFA reduction, Lb. plantarum showed the highest (188%) as compared to P. pentosaceous and P.
acidilactici followed by S. thermophilus. P. pentasaceous and P. acidilactici showed the highest PV
reduction as 98 and 83 milli equivalent fat/kg of fats, when compared with Lb. plantarum in the control.
Out of seven LAB tested for quality indices reduction, Lb. helveticus, Lc. lactis and P. acidilactici were
the best LAB to control TMA-N and TVB-N, respectively. Lb. acidophilus, showed the best in the
reduction of FFA. Therefore, this study confirms that LAB can be used to preserve freshfish through
controlling spoilage bacteria and amines for a short period of time. Inplace of chemical preservatives,
LAB may be use to extend the shelf life of fish.
Not Available
 
Date 2023-08-01T09:29:06Z
2023-08-01T09:29:06Z
2010-01-01
 
Type Journal
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/80378
 
Language English
 
Relation Not Available;
 
Publisher Not Available