RT - Journal Article T1 - Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation JF - ISFJ YR - 2013 JO - ISFJ VO - 22 IS - 2 UR - http://isfj.ir/article-1-955-en.html SP - 35 EP - 46 K1 - fish sausage K1 - common carp K1 - lactic acid bacteria K1 - fermentation AB - Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by means of lactic acid bacteria at different incubating temperatures as 15, 25, and 35°C. To prepare the fish sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and lactic acid bacteria at 5 log CFU/g and afterward were incubated for 48 h. During the incubation of fish sausage, microbiological tests, moisture and protein content, and TVB-N were measured. According to the results, the higher temperature of 35°C stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of pseudomonas, Micrococcaceae and Enterobacteriacea. LA eng UL http://isfj.ir/article-1-955-en.html M3 10.22092/ISFJ.2017.110117 ER -