Using lactic acid bacteria for developing novel fish food products

Lactic acid bacteria-induced fermentation of fish was tested with the purpo se of developing a novel fish food product with desired meat properties. Th ree selected lactic acid bacteria strains, isolated from lightly preserved fish products, were inoculated into minced frozen fillet of yellowfin tuna, and changes in fish properties were observed during 52 days of storage at 8 degrees C. Organoleptic, bacteriological and biochemical studies (pH, his tamine, TVB-N, malonaldehyde) and shelf-life measurements suggest that Leuc onostoc mesenteroides could be considered as a possible starter culture for fish fermentation, but additional experiments should be performed. (C) 200 0 Society of Chemical Industry.