Studies on the Health Food Production Technology and Biological Activities of Lactic acid Bacteria Fermented Tilapia Meat Product

• Main Authors: Hu-chen chen, 陳玉真
• Other Authors: Chorng-Liang Pan
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/52423085065229123530

碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract Tilapia were fermented with 4% Sucrose, 1% Glucose, 2% NaCl, 50% Distilled water, and lactic acid bacteria (LAB) strains of Pediococcus (Ped.) pentosaceus MFL, Ped. pentosaceus MFS, Lactobacillus (Lb.) plantarum BCRC12250, or their combination, and non-starter. LAB were as starters in tilapia meat paste. After 12 hr fermentation, the pH value rapidly declined to under 4.6 and cut down fermented time to 12 hr. The LAB growth rapidly, became predominant during fermented tilapia meat paste period and the growth of other microorganisms was substantially inhibited. VBN of sample fermented with LAB were slow increased after 24 hr fermentation. The gel strength of the 24 hr fermented tilapia meat paste as LAB was used the starters was 621.08-742.74 cm x g and the gel strength obtained from the 24 hr fermented tilapia meat paste without LAB was 429.48 cm x g. These results may suggest that fermented tilapia meat paste with the addition of LAB can enhance the gel strength ability. Between fermented tilapia meat paste with/without the addition of LAB, its Hunter a and b value had no significant difference. But the whiteness of samples with the LAB fermented tilapia meat paste were significantly higher than without starter (whiteness: from 51.71 increased to 58.34 and 61.98). The results of SDS-PAGE of LAB fermented tilapia meat paste suggested that most of water- and salt-soluble muscle protein were rapidly degraded after 12 hr fermentation and increased in amounts of free amino acid. In the evaluation on the antioxidation effect of the cold water extracts of fermented tilapia food (50 mg/mL), the ability for scavenging DPPH free radical was examined to perform 40-94%. Scavenging DPPH free radical of the cold water extracts of fermented tilapia food by Ped. pentosaceus MFL and MFS starters demonstrated 94% antioxidative activity. The results indicated that the cold water extracts of five tilapia fermented food performed 68-98% chelating effect by assaying the ability of chelating on Fe (II) ion. The antioxidative effect was measured via the inhibition of hemoglobin-induced linoleic acid oxidation. The cold water extracts of fermented tilapia food by using Ped. pentosaceus MFL and MFS starters significantly obtained 81% antioxidative activity. Reducing power of the cold water extracts of fermented tilapia food with LAB were performed well to A700nm = 0.85-0.92. Four groups of the cold water extracts of fermented have good performance on inhibiting S. typhimurium TA100 mutation induced by 4NQO or B[a]P, the antimutagenicity observed were 12-26% and 28-55%, respectively. The antimutagenicity ability of exhibited by B[a]P was better than 4NQO. The antimutagenicity ability of the cold water extracts of tilapia and without starter fermented were not so pronounced, especially for without starter group the mutation inhibition capability was below 15%. The growth-promotion ability of four groups of the cold water extracts of fermented tilapia food with LAB to immuno-cell line, HB4C5 and THP-1, showed significant difference to the cold water extracts of tilapia and without starters. The ACE inhibiting activity ability of four groups from the cold water extracts of fermented with LAB was the better to perform (IC50 = 0.06-29.47 mg/mL) than without starters (IC50 = 16.70 mg/mL), especially for the cold water extracts by using Ped. pentosaceus MFL and MFS can reach IC50 = 0.06 mg/mL