Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii)
Development of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentati...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Korean Society of Fisheries and Aquatic Science
2025-01-01
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| Series: | Fisheries and Aquatic Sciences |
| Subjects: | |
| Online Access: | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2025.e6 |
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| Summary: | Development of value added and novel products that are also ready-to-eat would help diversify snubnose pompano industry as well as facilitate distribution and transportation of such products without spoilage or damage. This research shows the effect of processing parameters on salting and fermentation processes of snubnose pompano products. The results have indicated that the appropriate regime for wilting pompano samples was salting with a salt ratio of 10% to raw materials for 24 h at 40°C. The drying conditions for oven drying at 50°C with a wind speed of 2 m/s for 2 h were considered optimum. After drying, the fish fillets were fermented using starter microbial strains. The fermentation using a mixture of two types of bacteria Lactobacillus plantarum and Lactobacillus acidophilus in a 1:1 ratio for 7 days produced fermented snubnose pompano fillets with the highest quality. The composition of final products shows that fermented snubnose pompano fillets meet the product quality standards and are potential for development of new products. |
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| ISSN: | 2234-1757 |