Abstract:

Effects of lactobacillus fermentation on by-products in mackerel processing were studied in this experiment. Bacteriostatic action of lactobacillus on by-products of mackerel processing were determined, chemical composition and sensory evaluation of the by-products of mackerel processing were analyzed after fermentation. Lactobacillus inhibited the bacterial growth in by-products of mackerel processing. Contents of protein, fat, ash and water of by-products of mackerel processing had no significant difference between the fermentation group and the control, but the sensory of the fermentation group was better than that of the control. Those result indicate that fermentation on the by-products of mackerel processing with lactobacillus would not change its nutritional value, but could improve its taste and prolong its storage life.