Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages

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ID: 287754
2025
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Abstract
This study investigated the effects of amine-negative starter cultures, Lactobacillus sakei subsp. sakei, Staphylococcus xylosus, and Pediococcus pentosaceus, both individually and in combination, on the nutritional composition, texture, color, and amino acid profile of fish sausages during ripening and storage. The moisture content differences were significant during fermentation but not during storage (P> 0.05). Sausages with S. xylosus had the highest ash content, which increased by the end of storage. Color measurements showed declines inrevealed decreases in the L* and b* values, whereas the a* values varied with bacterial addition. Texture analysis revealed no significant differences in hardness between the groups. Amino acid analysis demonstrated a notable increase in total free amino acids postfermentation, particularly in sausages inoculated with mixed cultures (P< 0.05). Significant increases in flavor-related amino acids such as alanine, valine, and leucine were observed in sausages with P. pentosaceus and mixed cultures. The results highlight the potential of S. xylosus, P. pentosaceus, and mixed cultures to improve fish sausage quality, stability, and flavor development during storage.
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Authors Fettah Gündüz
Journal karadeniz fen bilimleri dergisi
Year 2025
DOI
10.31466/kfbd.1654864
URL
https://dergipark.org.tr/tr/pub/kfbd/issue/92467/1654864
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