Xu, Yanshun published the artcileThe impact of fermentation at elevated temperature on quality attributes and biogenic amines formation of low-salt fermented fish, SDS of cas: 123-29-5, the main research area is Cyprinus Lactobacillus fermentation temperature quality biogenic amines flavor putrescine.
Summary : To accelerate fermentation and improve quality of fermented fish, the impact of fermentation at elevated temperature on physicochem., microbiol. and flavor characteristics, as well as biogenic amines (BAs) accumulation of low-salt fermented fish was investigated. Results showed that increasing temperature at later stage significantly promoted the growth of lactic acid bacteria, retarded the reduction of yeast and increased the titratable acidity, while staphylococci and enterobacteriaceae were inhibited to higher extent when fermented at elevated temperature BAs contents in samples fermented at 30 °C during later stage were lower than those in the group fermented at 25 °C for 28 days, and the lowest values were observed in the sample initially fermented at 25 °C for 10 days followed by fermentation at 30 °C for 18 days. Furthermore, fermentation at elevated temperature at later stage favored the formation of desired volatile flavor compounds Results suggested that fermentation at elevated temperature at later stage could reduce BAs accumulation and enhance quality attributes of low-salt fermented fish.
International Journal of Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.
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