Amin et al., H. (2023). Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae. Egyptian Journal of Aquatic Biology and Fisheries, 27(5), 1369-1391. doi: 10.21608/ejabf.2023.324734
Hesham F. Amin et al.. "Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae". Egyptian Journal of Aquatic Biology and Fisheries, 27, 5, 2023, 1369-1391. doi: 10.21608/ejabf.2023.324734
Amin et al., H. (2023). 'Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae', Egyptian Journal of Aquatic Biology and Fisheries, 27(5), pp. 1369-1391. doi: 10.21608/ejabf.2023.324734
Amin et al., H. Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae. Egyptian Journal of Aquatic Biology and Fisheries, 2023; 27(5): 1369-1391. doi: 10.21608/ejabf.2023.324734
Enhancing the Value Added and Quality Characteristics of Fermented Mullet Fish (Feseekh) by Microbial Inoculation with Lactobacillus plantarum and Saccharomyces cerevisiae
This study explored the use of roe-free mullet fish in producing microbial fermented mullet products (L, S, and M) by inoculating them with Lactobacillus plantarum, Saccharomyces cerevisiae, or a combination of both. We compared the chemical compositions, amino acid profiles, quality and microbiological indices, and sensory properties of these products with natural fermented whole fish (T) and kippered flesh (C). Microbial fermentation products (L, S, and M) exhibited elevated levels of moisture, protein, and fat (ranging from 63.50 to 66.76%, 63.18 to 64.17%, and 20.80 to 22.94%, respectively) compared to the T product. The essential to non-essential amino acid ratios in L, S, and M products ranged from 0.96 to 1.06. These products showed a higher umami taste, calculated protein efficiency ratio (C-PER) (1.94 to 2.22), and calculated biological value (C-BV) (84.02 to 86.55) compared to the T product. Caloric values for L, S, and M products (ranging from 149.67 kcal to 166.88 kcal per 100g) were similar to the T product (157.19 kcal per 100g). Furthermore, the levels of thiobarbituric acid reactive substances (less than 1mg malonaldehyde/ kg), total volatile basic nitrogen (ranging from 77.11mg to 118.65mg per 100g sample), and salt content (ranging from 3.56 to 3.75%) in L, S, and M products were significantly lower than in the T product. Microbial quality indicators indicated the absence of Salmonella, Shigella, E. coli, and Clostridium botulinum, with the presence of Staphylococcus aureus and Proteus spp. Sensory evaluations demonstrated that microbial fermentation products (L, S, and M) received the highest ratings, ranging from extremely favorable to very favorable. These findings indicate the potential of microbial fermented mullet products as nutritious and palatable food options.
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