1
|
Bacillus subtilis K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
This study aimed to evaluate Bacillus subtilis K-C3 as a potential starter to improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes of shrimp paste with and without inoculation during storage for 18 months when stored at low (4 °C) and room (28 °C) temperature were also investigated. The results found that this B. strain increased essential amino acids (EAAs) and polyunsaturated fatty acids (PUFAs), as well as antioxidant properties including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity in the experimental shrimp paste compared to traditional shrimp paste (p < 0.05). The faster development of some characteristics of inoculated samples were also noted, as indicated by the higher total viable count (TVC), formal and amino nitrogen content, pH, and browning index, as well as biogenic amines, indicating different quality which may be further responsible for different product acceptability. The changes in quality/characteristics of shrimp paste were observed throughout the 18 months of storage. Shrimp paste stored at room temperature accelerated those changes faster than samples stored at low temperature (p < 0.05); however, the quality of them still meets the product’s standard even storage for 18 months. Meanwhile, shrimp paste stored at a low temperature had an amount of yeast and mold over the limitation (>3.00 log CFU/g), indicating food spoilage. Thus, storage at room temperature can extend this product’s shelf-life better than storage at low temperature. Overall, inoculation with B. subtilis K-C3, in conjunction with storage at room temperature, resulted in quality improvement and maintenance in shrimp paste, particularly in the aspects of nutritional profiles and safety concern, as the shrimp paste should have a shelf-life of at least 18 months.
Collapse
|
2
|
Kim HJ, Mireles DeWitt CA, Park JW. Application of ohmic heating for accelerating Pacific whiting fish sauce fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
3
|
Sripokar P, Hansen EB, Zhang Y, Maneerat S, Klomklao S. Ka‐pi‐plaa
fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Pakteera Sripokar
- Biotechnology Program Faculty of Agro and Bio Industry Thaksin University Phatthalung Campus Phatthalung 93210 Thailand
| | - Egon Bech Hansen
- National Food Institute Technical University of Denmark 2800 Kgs. Lyngby Denmark
| | - Yi Zhang
- IPREM E2S UPPA CNRS Université de Pau et des Pays de l’Adour Pau 64000 France
| | - Suppasil Maneerat
- Department of Industrial Biotechnology Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand
| | - Sappasith Klomklao
- Department of Food Science and Technology Faculty of Agro and Bio Industry Thaksin University Phatthalung Campus Phatthalung 93210 Thailand
| |
Collapse
|
4
|
Kamala K, Sivaperumal P, Paray BA, Al‐Sadoon MK. Identification of haloarchaea during fermentation of
Sardinella
longiceps
for being the starter culture to accelerate fish sauce production. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Kannan Kamala
- Department of Pharmacology Saveetha Dental College and Hospitals Saveetha Institute of Medical and Technical Sciences Poonamallee High Road, Velappanchavadi Chennai Tamilnadu 600077 India
| | - Pitchiah Sivaperumal
- Department of Pharmacology Saveetha Dental College and Hospitals Saveetha Institute of Medical and Technical Sciences Poonamallee High Road, Velappanchavadi Chennai Tamilnadu 600077 India
| | - Bilal Ahamad Paray
- Department of Zoology College of Science King Saud University PO Box 2455 Riyadh 11451 Saudi Arabia
| | - Mohammad K. Al‐Sadoon
- Department of Zoology College of Science King Saud University PO Box 2455 Riyadh 11451 Saudi Arabia
| |
Collapse
|