Effect of Salt and Metabolites of Lactic Acid Bacteria On frozen storage of Fish Fillets Epinephelus coioidis and Scomberoides commersonianus | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 6, Issue 3, September 2014, Pages 83-101 | ||
| Authors | ||
| Munir Abood Jasim; Nofel Abdul Ameer Hussin; Zianab Fiasal Alwan | ||
| Abstract | ||
| The study aimed to evaluate the influence of added sodium chloride solutions of (2,4, 6)% NaCl and the metabolic products of Lactic Acid Bacteria sp. Bifidobacterium bifidum -Bb – 12, Lactobacillus acidophilus – La -05 on the bacterial characteristics of Epiniphilus coioides and Scomberiodes commersonianus fillets. The above named fillets were soaked for one hour were investigated at different NaCl solutions ,and another group were sprayed with Lactic Acid Bacteria metabolites on the rate of 10%(VW) ml100gm and left for an hour . Thereafter , the fillet samples were packed into poly ethylene sacks under vacuum and stored under freezing temp.( - 18± 2 )°C for 90 days . The obtained results could be summarized into : Bacteria sp. showed no significant effect on TVN and peroxide number values. The total number of coliform bacteria, lipolytic bacteria and proteolytic bacteria were decreased with the increased in the concentration of the NaCl solution. The number of coliform bacteria reached for the 0 , 2, 4 ,6 % NaCl in zero day 2.3 ×103 , 1.7 × 103 ,1.4×103 ,7.1 ×102 cfu gm , respectively ,in the Epiniphilus coioides fillets. the number of proteolytic bacteria reached 2.9 × 102 ,2.3 × 102 , 2 × 102 , 1.8 × 102 . cfu gm in Epiniphilus coioides fillets and the number of lipolytic bacteria reached 1.3× 103 ,1.1 × 103 , 9.5 × 102 , 7.3 × 102 cfu gm , respectively ,in the Epiniphilus coioides fillets. The metabolic product of Lactic acid bacteria showed priority in reducing the number of the coliform bacteria and lipolytic bacteria and the proteolytic bacteria compared to the NaCl solution. The L. acidophilus found to be more effective from B. bifidum in reducing the total number of lipolytic and proteolyic bacteria cfugm in the Epiniphilus coioides fillets. Furthermore, statistical analysis showed no significant differences at (0.05) level between the two bacterium sp. in respect to total number of coliform bacteria. | ||
| Keywords | ||
| salt; metabolites; Lactic Acid Bacteria; frozen storage; Orange; Spotted Grouper; Spotted Leather Skin | ||
|
Statistics Article View: 172 PDF Download: 21 |
||