Food and Fermentation Industries >

2025 , Vol. 51 >Issue 6: 249 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037456

Effects of Lactobacillus plantarum and Staphylococcus simulans on texture and water-holding capacity of fermented common carp (Cyprinus carpio) mince

  • JI Xiwei ,
  • LU Han ,
  • ZHANG Xiangmei ,
  • FAN Xinyang ,
  • LIU Chengpeng ,
  • CHE Qi
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  • 1(College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China)
    2(College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)

Received date: 2023-09-21

  Revised date: 2024-04-21

  Online published: 2025-04-14

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Abstract

This study aimed to further understand the correlation between the physicochemical properties of fermented minced fish protein, texture, and water-holding capacity (WHC) and to provide a theoretical basis for improving the quality of fermented minced fish.These included pH, total volatile basic nitrogen (TVB-N), SDS-PAGE for protein analysis, total sulfhydryl and disulfide content in myofibrillar protein, thiobarbituric acid reactive substances (TBARS) value, surface hydrophobicity, various texture properties (hardness, springiness, gumminess, chewiness), and WHC (quantified as centrifugation loss).The experiment compared these properties in minced fish fermented with Lactobacillus plantarum and Staphylococcus simulans against a control group across fermentation, drying, and ripening phases.The findings revealed that in the group with inoculated fermentation, pH, TBARS, and TVB-N levels were significantly lower compared to the control.Additionally, the extent of Myosin Heavy Chain, as indicated by SDS-PAGE results, was reduced, while total sulfhydryl, disulfide bond contents and surface hydrophobicity contents were higher.The fermented group also exhibited improved texture characteristics and WHC.These results suggested that inoculation fermentation mitigated protein oxidation, protein degradation, and lipid rancidity in fermented minced fish and enhanced protein surface hydrophobicity and disulfide bonds, consequently improving the texture and WHC of the fermented product.

Key words： common carp minced fish; sterilization fermentation; protein; texture; water-holding capacity

Cite this article

JI Xiwei , LU Han , ZHANG Xiangmei , FAN Xinyang , LIU Chengpeng , CHE Qi . Effects of Lactobacillus plantarum and Staphylococcus simulans on texture and water-holding capacity of fermented common carp (Cyprinus carpio) mince[J]. Food and Fermentation Industries, 2025 , 51(6) : 249 -256 . DOI: 10.13995/j.cnki.11-1802/ts.037456

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