Effect of fermentation temperature on the microbial and physicochemical properties of silver carp sausages inoculated with Pediococcus pentosaceus

Abstract: The effect of fermentation with Pediococcus pentosaceus at different temperatures ranging from 15 to 37°C on the quality characteristics of silver carp sausages was investigated. Higher temperature stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of Pseudomonas, Micrococcaceae and Enterobacteriaceae. However, increasing fermentation temperature gave a progressive increase in total volatile basic nitrogen and biogenic amines in fermented silver carp sausages. Histamine was the main biogenic amine, exceeding 100mg/kg after 48h of fermentation at temperatures above 30°C. Higher content of non-protein nitrogen and α-amino nitrogen correlated with the electrophoretic studies, which showed that proteolysis of high molecular weight myofibrillar and sarcoplasmic proteins was more prominent at higher fermentation temperatures. Products fermented at 23–30°C showed greatest consumer preference and most favourable textural properties. [Copyright &y& Elsevier]