این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Iranian Journal of Fisheries Sciences، جلد ۲۰، شماره ۳، صفحات ۶۶۳-۶۷۷
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Research Article: Chemical and microbial properties of a fermented fish sauce in the presence of Lactobacillus plantarum and Paenibacillus polymyxa
چکیده انگلیسی مقاله Mahyaveh is an Iranian fermented fish sauce produced from fish, salt, spices and water during fermentation period. The main problem related to this product is very high histamine content of it. Effects of starter cultures (Lactobacillus plantarum and Paenibacillus polymyxa) on reduction of histamine in mahyaveh, as "Southern Iran Fermented Fish Sauce" were investigated. This study was performed in 4 experimental groups, including control and treatments on 30th and 45th days of the product. Chemical analysis of treated and control samples revealed that pH, salt percentage, TVB-N content decreased significantly (p< 0.05), and acidity increased significantly (p< 0.05) in treated samples compared to control samples. Also inoculate starter culture (Lactobacillus plantarum and Paenibacillus polymyxa) reduced the amount of histamine content to about 0.347 and 0.326 mg mL-1 from 0.473 and 0.368 mg mL-1 in control and treated samples, respectively. Results of microbial evaluation revealed that populations of Halophiles, Enterobacteriaceae and fungi decreased significantly in treated samples compared to those of control samples (p< 0.05), but colony populations of Bacillus and LAB increased significantly in treated samples compared to those of control samples (p< 0.05). In general, addition of starter culture had a positive effect in reducing the amount of histamine and improving other chemical properties and microbial quality of the fermented fish sauce.
کلیدواژه‌های انگلیسی مقاله Fish sauce, Histamine, Lactobacillus plantarum, Mahyaveh, Paenibacillus polymyxa
نویسندگان مقاله | M. Nazari
North Tehran Branch, Islamic Azad University, Tehran, Iran


| N. Mooraki
North Tehran Branch, Islamic Azad University, Tehran, Iran


| M. Sedaghati
North Tehran Branch, Islamic Azad University, Tehran, Iran
نشانی اینترنتی http://jifro.ir/browse.php?a_code=A-10-3175-2&slc_lang=en&sid=1
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده Fish processing
نوع مقاله منتشر شده پژوهشی
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات