Physiochemical and textural properties of Common carp fermented sausages inoculated with mixed starter cultures of Pediococcus pentosaceus and Lactobacillus plantarum

In this study, the effects of inoculation of two lactic acid bacteria including Pediococcus pentosaceu and Lactobacillus plantarum were evaluated on the fermented fish sausages produced from Common carp, as a model, at incubation temperature of 35˚C. Common carp fermented sausages were prepared from minced fish, salt (3%), glucose (3%) and the combination of two starter cultures of bacteria (6 log CFU/g) and fermentation occurred during the 48 h incubation. Soluble peptides, pH, phsycrophilic and lactic acid bacterial counts, proximate composition (protein, lipid, moisture and ash), texture profile analysis and color of fermented sausages were measured and compared to the non-inoculated sausages (the control group) at 0, 24 and 48 h after incubation. According to the results, lactic acid bacteria showed rapid growth after 48 h fermentation which led to the significant decrease in pH from initial values of around 6.9 to 4.4 (P<0.05) and the significant decrease in growth and proliferation of phsycrophilic Pseudomonas (P<0.05). The amounts of soluble peptides significantly increased in sausages that were inoculated with the mixed culture as compared to the control group (P<0.05). In terms of texture, the hardness and chewiness of inoculated sausages were higher than that of the control group (P<0.05). In terms of color parameters, the lightness (L*) and redness (a*) of both types of sausages were significantly increased after incubation, whereas the yellowness (b*) was significantly decreased (P<0.05). It can be concluded that fermented sausages inoculated with mixed starter cultures had more favorable physiochemical characteristics and textural properties as compared to the control group.