Effect seisphoning effect seispoletce on low-salt fermented fish quality and bioamine formation

In order to improve the fermentation rate and the quality of fermented fish, Xu Yanshun of Jiangnan University's School of Food Science and Engineering, National Key Laboratory of Food Science and Technology, etcstudied the effects of high temperature fermentation on the physical and chemical, microbial and flavor characteristics of low-salt fermented fish, as well as bioamine accumulationThe results ofshowed that the later temperature increase significantly promoted the growth of lactic acid bacteria, delayed the reduction of yeast, increased the titration acidity, and the inhibition of staphylococcus and Ecoli was higher during high-temperature fermentationIn the late stage of fermentation at 30 degrees C, the bioamine content was lower than the sample of 28 d fermentation at 25 degrees C, and in the initial 25 oC fermentation 10 d, the biological amine content was the lowest in the sample that continued to ferment at 50 degrees CIn addition, late high temperature fermentation is also conducive to the formation of ideal volatile flavor substancesresults show that late high temperature fermentation can reduce the accumulation of bioamines and improve the quality of low-salt fermented fishSource: