Effect of Salt Concentrations for Fermentation Process on the Quality of Pla-som from Milkfish (Chanos Chanos)
Abstract
The fermentation of Pla-som using salt is a process for encouraging the growth of Halotolerant and Halophilic lactic acid bacteria and improvement of the texture and salty flavor of the product. The objective of this research was to study the effect of salt contents in the fermentation process on the quality of Pla-som from Milkfish. The experiment was performed using solid salt and brine at 10, 15, and 18%, respectively, then fermented in a vacuum bag at room temperature (30-35 °C) for 6 days. The results indicated that Pla-som prepared by using the solid salt formula showed the pH values of 4.38-4.57 and the salt contents of 1.5-2.09 g/100g, which were lower than that of Pla-som using the brine formula. However, their water activity contents (aw) (0.98-0.99) were higher than that of Pla-som using the brine formula (0.94-0.96). Very low contents of histamine in products were 8.46-30.99 mg/kg, while total viable count (TVC) was 1.2-2.0 x108 cfu/g and lactic acid bacteria (LAB) was 8.0 x107-1.7 x108 cfu/g, which were more than that of Pla-som using the brine formula. When the adding of salts increased, the amount of water activity, TVC, and LAB tened to decreases. The sensory evaluation from 30 panelists using the 9-point hedonic scale showed that the fried Pla-som products using 18% solid salt formula and 10% brine formula was no significant difference in overall acceptability scores (p>0.05). Pla-som prepared using 18% solid salt formula obtained the color, flavor, sour, taste, texture, and overall acceptability scores of 6.4, 6.6, 6.8, 7.3, 6.3 and 7.3, respectively. which was higher than the commercial product in all attibutes. Moreover, the pH of the product showed lower than 4.6, which was safe for consumption because high acidic conditions inhibited the growth of the most pathogenic bacteria. This suggests that the fermentation using 18% solid salt formula was suitable method for Pla-som production. Keywords : histamine ; salt contant ; Milkfish ; Chanos Chanos ; Pla-somReferences
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Chaikulsareewath, A., C. Chooprom & A. Mana. (2015). Screening of protease producing halophilic bacteria from fermented fish (pla-ra). Journal of Food Science and Technology of Silpakorn University, 10(1), 1-8.
(in Thai)
Chanudom L. & Thongsom, M. (2014). Halotolerant histamine-forming bacteria and biogenic amine contents of fermented seafood products in Nakhon si Thammarat province, Thailand. Nakhon Si Thammarat Rajabhat University. (in Thai)
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ten Brink, B., Damink, C., Joodten, H.M.L.J. & Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. Int J Food Microbiol, 11, 73-84.
Wongwiwat N. (2010). The Study on Growth Rate of MilkFish (Chanos chanos Forskal, 1775) with Pellet Feed in the Earthen Pond. M.S. Thesis Maejo University. (in Thai)
Yemmen, C. & Gargouri, M. (2022). Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing. Journal of Applied Microbiology, 132,
4077–4096.
AOAC. (2019). Official Methods of Analysis of the Association of Official Analytical Chemists: Official Methods of Analysis of AOAC International. In W. Horwitz (Ed.), Method 937.09 - 981.12 (21st Edition). Washington DC, USA: Official Method of Analysis Chemists.
BAM. (2001). Bacteriological Analytical Manual Online Edition 2001(US-FDA), Total Plate Count or Aerobic Chapter 3
Babu, S., Chander, H., Batish, V.K. & Bhatia, K.L. (1986). Factors affecting amine production in Streptococcus cremoris. Food Microbiol, 3, 359-362.
Besas, J.R. & Dizon, E.I. (2012). Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (Dayok). Food and Nutrition Sciences, 3, 201-206.
Chaikulsareewath, A. (2014). Histamine Reduction in Fish and Fishery Products by Microorganisms. Journal of Food Technology Siam University, 9(1), 1-8.
Chaikulsareewath, A., C. Chooprom & A. Mana. (2015). Screening of protease producing halophilic bacteria from fermented fish (pla-ra). Journal of Food Science and Technology of Silpakorn University, 10(1), 1-8.
(in Thai)
Chanudom L. & Thongsom, M. (2014). Halotolerant histamine-forming bacteria and biogenic amine contents of fermented seafood products in Nakhon si Thammarat province, Thailand. Nakhon Si Thammarat Rajabhat University. (in Thai)
Dalgaard, P. & Baillin. N. Z. (2008). Histamine and biogenic amines: formation and importance in seafood. In T. Børresen (editors), Improving seafood products for the consumer. (pp.292-324) 1 Edition, Woodhead Publishing Limited: Cambridge.
Dalgaard, P. (2014). Safety and Health Effects of Aquatic Food Histamine and biogenic amines – formation and importance in marine fish products.
Dapkevicius, M.L.N.E., Nout, M.J.R., Rombouts, F.M., Houben, J.H. & Wymenga, W. (2000). Biogenic amine formation and degradation by potential fish silage starter microorganisms. Int J Food Microbiol. 57,
107-114.
Doyle, M.P., Beuchat, L.R. & Montville, T.J. (1997). Food Microbiology: Fundamentals and Frontiers (872 p.). ASM Press, Washington, DC.
European Food Safety Authority. (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. Panel on biological hazards. Eur. Food Safety Authority J, 9(10), 2393-2487.
FDA. (2001). Scombrotoxin (histamine) formation. Ch. 7. In Fish and Fishery Products Hazards and Controls Guidance. 3rd ed., p. 83-102. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington, DC.
FAO/WHO. (2013). Public Health Risks of Histamine and other Biogenic Amines from Fish and Fishery Products. Meeting report.
Kongrat W. & Kongpun O. (2015). Product Development from Milkfish (Chanos chanos, Forskal). (8/2015). Fishery Technological Development Division, Department of Fisheries, Ministry of Agriculture and Cooperatives. (in Thai)
McSwane D., Rue R. N., Linton R. and Williams G. F., (2003). Essentials of Food Safety and Sanitation: Food Safety Fundamentals, New Jersey: Pearson Education.
Namwong, S. (2010). Halophilic bacteria potential for development of Thai fish sauce industry. J. Sci. Technol. MSU, 29(4), 470-477. (in Thai)
Official Journal of the European Communities, L 257, (1998), p. 0014-0028
Pan, B.S. & James, D. (1985). Effects of freezing and subsequent thaw abuse. In B. S. Pan and D. James (editors), Histamine in marine products: Production by bacteria, measurement and prediction of formation, (p. 36). FAO Fish. Tech. Pap. 252.
Rattanasena, P., & Charkha, P. (2018). Physical, Chemical and Microbiological Qualities of Plaa-Som as Commercialized in Phranakhon Si Ayutthaya Province on Consumer Acceptance. Burapha Science Journal, 23(2), 753-766. (in Thai)
ten Brink, B., Damink, C., Joodten, H.M.L.J. & Huis in’t Veld, J.H.J. (1990). Occurrence and formation of biologically active amines in foods. Int J Food Microbiol, 11, 73-84.
Wongwiwat N. (2010). The Study on Growth Rate of MilkFish (Chanos chanos Forskal, 1775) with Pellet Feed in the Earthen Pond. M.S. Thesis Maejo University. (in Thai)
Yemmen, C. & Gargouri, M. (2022). Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing. Journal of Applied Microbiology, 132,
4077–4096.
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Published
2023-05-11
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