Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of

Latilactobacillus sakei Pediococcus acidilactici biogenic amine cooperative fermentation correlation network microbial community tilapia surimi

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
17 Oct 2024
Historique:
received: 05 09 2024
revised: 05 10 2024
accepted: 16 10 2024
medline: 26 10 2024
pubmed: 26 10 2024
entrez: 26 10 2024
Statut: epublish

Résumé

Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi, but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study, the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of

Identifiants

DOI: 10.3390/foods13203297 PMID: 39456359
pubmed: 39456359
pii: foods13203297
doi: 10.3390/foods13203297
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : National Key R&D Program of China
ID : 2022YFD2100903
Organisme : Earmarked fund for CARS
ID : CARS-46
Organisme : Science and Technology Program of Guangzhou of China
ID : 2023B03J1263
Organisme : Central Public-interest Scientific Institution Basal Research Fund, South China Sea Fisheries Re-search Institute, CAFS
ID : 2024RC04
Organisme : Central Public-interest Scientific Institution Basal Research Fund, CAFS
ID : 2023TD78

Auteurs

Chunsheng Li (C)

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.
ORCID: 0000-0003-1479-6831

Chunhui Wang (C)

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

Jianchao Deng (J)

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

Di Wang (D)

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

Hui Huang (H)

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

Yongqiang Zhao (Y)

Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
ORCID: 0000-0001-8729-9583

Shengjun Chen (S)

Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.

Classifications MeSH