Effects of different Pediococcus halophilus level and fermentation time on chemical properties of fermented anchovy paste "terasi ikan"

International Conference On Food Science and Engineering 2016

Lestari, S.D.^1 ; Herpandi^1 ; Simamora, G.R.R.^1

Fisheries Product Technology Study Program, Sriwijaya University, Ogan Ilir

30662, Indonesia^1

关键词: Chemical characteristic;    Chemical quality;    Enzymatic activities;    Fermentation process;    Fermentation time;    Maillard reaction products;    Protein contents;    Quality and safeties;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012004/pdf
DOI  :  10.1088/1757-899X/193/1/012004

来源: IOP

【 摘 要 】

The aim of this study was to investigate the Pediococcus halophilus addition on the chemical quality of terasi ikan (fermented anchovy paste) product. Two levels of bacterial concentration (106CFU/mL and 109CFU/mL) were used as a single starter culture for the fermentation process. Changes in chemical characteristics were observed at day 7, 14 and 21. No differences (p > 0.05) in moisture and protein content were found in the analysis of variance within terasi ikan samples. The decrease in reducing sugar and L-lysine HCl during the fermentation was attributed to the formation of Maillard Reaction Products (MRPs) which was manifested in dark brown color of the end products. The interaction between P. halophilus and terasi ikan microbiota as well as their enzymatic activities were considered to affect vitamin B synthesis and degradation of protein into amino acids and amines. These findings facilitate further investigations on using P. halophilus as constituent of mixed culture, instead of as a single culture for terasi industry in order to produce products of well-controlled quality and safety.