Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

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Abstract

Fermented sausage is a favorite kind of meat-product that has allocated great proportions
of meat consumption in the world. For the first time in Iran in this study the production of
Fermented sausage from minced meat of common carp was assessed by means of lactic acid
bacteria at different incubating temperatures as 15, 25, and 35°C. To prepare the fish
sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and
lactic acid bacteria at 5 log CFU/g and afterward were incubated for 48 h. During the
incubation of fish sausage, microbiological tests, moisture and protein content, and TVB-N
were measured. According to the results, the higher temperature of 35°C stimulated the
rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently
suppressed the growth of pseudomonas, Micrococcaceae and Enterobacteriacea.

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Iranian Scientific Fisheries Journal
Volume 22, Issue 2 - Serial Number 83
November and December 2013
Pages 35-46

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