Applications of Biotechnology in Traditional Fermented Foods (1992) / Chapter Skim
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V. ANIMAL DERIVATIVES
V. ANIMAL DERIVATIVES
Pages 119-150
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From page 121... ...
When nham is packed into cylindrical plastic bags, which exclude air, and is held in the bags during fermentation, a microenvironment is selected for microorganisms that are not only salt tolerant but can also grow in the absence of air. In these gram-positive fermentative types of microorganisms, lactic acid bacteria are predominant (3,4~.
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From page 122... ...
Cooked rice, a carbon source for lactic acid production by starter cultures, was an important factor in nham fermentation.
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From page 123... ...
varians decreased during the fermentation approximately 2 log cycles by the third day. The total bacterial count was related to the starter cultures counts, but there was a little higher count of approximately 1 log cycle.
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From page 124... ...
It was also found that 6 percent cooked rice with 0.5 percent glucose in the nham formulation, when fermented with starter cultures at 30°C and 97 percent relative humidity, caused rapid pH reduction. Acid production was good, firmness and color development were satisfactory, and the product was microbiologically safe.
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From page 125... ...
Although proper sanitation, employee hygiene, and the control of raw materials definitely reduce contamination, ultimate control of product safety must be inherent in the formulation and process. The addition of starter cultures can provide sufficient microbial numbers to ensure numerical dominance over the natural flora, including pathogens, and in combination with the proper processing controls can guarantee the safety and quality of the final nham.
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From page 126... ...
In conclusion, the development of traditional fermented pork sausage, nham, was very successful in that the product was developed by using mixed starter cultures and had a very high quality in terms of consistency, microbiological safety, and longer shelf life. It was also acceptable by the target consumers.
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From page 127... ...
1982. A Survey of Some Enteropathogenic Bacteria in Thai Fermented Pork.
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From page 128... ...
To prevent these problems, the use of starter cultures has become commonplace in many countries, including developing countries. One example of such fermented meat is nham, a traditional Thai sausage.
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From page 129... ...
Those with a starter culture dried more rapidly at 50°C and had lower water activities (2~. The effectiveness of lactic acid bacteria in suppressing the multiplication of undesirable microorganisms is largely attributed to the production of organic acid.
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From page 130... ...
Starter Cultures for Foods.
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From page 131... ...
Most of the traditional food fermentation industries especially in the Philippines are rural, seasonal, labor intensive, informal, and capital deficient. Commonly, fermented foods are sold and consumed in the areas where they are produced.
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From page 132... ...
Microbiological Analysis Results of earlier studies on the microbiological changes in bagoong showed that the total viable count decreased with time. Aerobic organisms predominate at the onset of the fermentation followed by the microaerophilic and anaerobic microorganisms at the later stages (2,3~.
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From page 133... ...
FERMENTED RICE AND SHRIMP (BALAO BALAO) Product Balao balao is a fermented cooked rice and shrimp (Penaeus indicus or Macrobrachium species)
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From page 134... ...
Microbial Analysis Sequential changes of the bacterial flora also occur in this product and involve the same lactic acid bacterial group as in balao balao.
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From page 135... ...
Our particular study deals with burong bangus, a fermented rice-fish product using milkfish, Chanos chanos, or bangus in the vernacular. The method of preparation is shown in Figure TABLE 1 Lactic Fermented Fish Products in the Philippines; Varieties of Burong /sda Name Local English Scientific Name Burong ayungin Ayungin Silver perch Therapon plumbeus Burong bangus Bangus Milkfish Chanos chanos Burong dalag Dalag Mudfish Ophicephalus striatus Burong gurami Gurami Goramy Osphronemus goramy Burong hito Hito Catfish Clarias batrachus Burong kanduli Kanduli Sea catfish Arias manillensis Burong tilapya Tilapya Tilapia Tilapia nilotica Balao balao Tagunton Shrimp Macrobrachium sp.
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From page 136... ...
Microbiology Microbiological analysis of the fermenting mixture showed a sequential type of fermentation with overlapping growth of lactic acid bacteria. The same pattern was also observed by previous workers on other types of burong is da (8-10)
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From page 137... ...
However, in some burong bangus samples no nonacidformers were present; yet fermentation went on. The presence of a starch-hydrolyzing lactic acid bacteria in the fermenting rice-fish mixture, especially during the early stages of the process, will ensure a continuous production of metabolizable sugars for subsequent formation of lactic acid.
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From page 138... ...
1984. Survey of lactic fermented fishery products in central Luzon and their characterization.
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From page 139... ...
1991. Lactic acid bacteria in fermented fishery product burong bangus (submitted for publication)
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From page 140... ...
, and lower water activity prevents microbial growth and spoilage (5~. The pH can also be lowered by using glucono-delta-lactone, which produces gluconic acid upon contact with water, or using citric or lactic acids.
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From page 141... ...
The product was to be eaten out of hand and thus help to alleviate protein deficiency, especially in children. Underutilized or inexpensive fish, fish tissue residue from filleting operations, red meat trim, and spent layer hens were the raw materials used in Israel, the United States, and Costa Rica to produce fermented dry sausages.Cod or haddock frames (i.e., skeletons with residual tissue)
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From page 142... ...
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From page 143... ...
To improve acceptability and nutritional value as well as reduce costs and ensure quality, more research needs to be done on: · flavor formulation and colorants to meet local population preferences; · reduction of fat content and introduction of new sources of fat; · inclusion of soy or other vegetable proteins; · chemistry and histochemistry of the acidulation and drying processes to improve the efficiency of these steps; · the effect of replacing nitrite on the wholesomeness of the product Laccording to Leistner (8) , spores of bacilli and clostridia do not grow when there is a sufficiently low pH and low water activity]
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From page 144... ...
144 in in s cn ._ ~n ~n .et ~~ ~ o ~n m ~n o Q ~n o C' Q Q ' _ _ ._ ._ a) ~n ~ ._ O O _ _ I I I , I I I , r- I O O O O O O O splogasnoH ~ownsuo~ ~o asuodse~ a^!
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From page 145... ...
1979. Measuring water activity of meat and meat products.
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From page 146... ...
Considering the capital outlay and operating expense required to run a fish sauce business, it is imperative to develop a simple, economical, practicable accelerated process that yields acceptable fish sauce. With this goal, research and development efforts were undertaken at the food pilot plant of the Institute of Food Science and Technology, University of the Philippines at Los Banos.
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From page 147... ...
. It was concluded that fish sauce comparable to traditionally manufactured sauce can be obtained in about 2 months or less using modified reaction conditions.
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From page 148... ...
3. Flavor typical fish sauce.
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From page 149... ...
In light of these results and consequent problems, ends are under may in the laboratory to reduce process costs, particularly with respect to reducing hewing time, minimizing heat losses, increasing hewing efficiency, and exploring akernadve sources of energy far use in the process.
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