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- Title
Antioxidative Activities and Lactic Acid Bacteria Composition of Fermented Frigate Tuna Auxis thazard (Lacepéde, 1800) at Different Salt-fish Ratios.
- Authors
ORTIZO, RHESSA GRACE GUANGA; NUNAL, SHARON NONATO; NILLOS, MAE GRACE; YAP, ENCARNACION EMILIA
- Abstract
The antioxidative activities and lactic acid bacteria (LAB) composition of fermented frigate tuna Auxis thazard (Lacepéde, 1800), locally known as tinabal at different salt-fish ratios were investigated. Fresh frigate tuna were gutted and cleaned before the addition of salt at different salt-fish ratios (w/w), (1:3), (1:4), (1:5), (1:6) and fermented at ambient temperature. The LAB viable count increased, and the pH levels decreased with increasing per cent titratable acidity. Isolated LABs were presumptively identified as Lactobacillus casei, Lactobacillus delbrueckii subsp. delbrueckii, Pediococcus pentosaceus, Leuconostoc spp., Lactobacillus fermentum, and Streptococcus spp. Ethanolic extracts from F3 (1:6) showed favourable antioxidative activities against 2,2'-azinobis-(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS+) radical and hydrogen peroxide (H2O2) radical. Sample F1 (1:4) showed a high reduction of ferric ions, while F2 (1:5) showed favourable activities against singlet oxygen (¹O2) radical. In general, F2 (1:5) has favourable LAB composition with a wide range of LABs and high LAB counts. Also, F2 (1:5) has favourable scavenging activities coupled with an increasing degree of hydrolysis (DH) during fermentation. Results showed increasing activities in tinabal during the fermentation process, making it a potential source of antioxidants for industrial uses. Additionally, the LABs in F2 (1:5) indicates its usefulness as a viable source of LAB for applications in other fermented products as starters for improved product quality. These results make tinabal a possible functional food product that could benefit consumers.
- Subjects
LACTIC acid bacteria; LACTOBACILLUS delbrueckii; LACTOBACILLUS fermentum; LACTOBACILLUS casei; FRIGATES
- Publication
Asian Fisheries Science, 2020, Vol 33, Issue 1, p10
- ISSN
0116-6514
- Publication type
Article
- DOI
10.33997/j.afs.2020.33.1.002