Microorganism And Physiochemical Characteristic Of High-Salt (Suan Yu), A Traditional Chinese Fermented Fish

Microorganisms and physiochemical characteristics were determined in traditional high-salt fermented fish products from six different regions. Results indicated that Lactobacillus content was 7.14-7.65 log CFU/g, and yeast content was 6.21-6.54 log CFU/g in the high-salt fermented fish samples. Enterobacterium content was below the detectable limit, and the dominant Lactobacillus species was Lactobacillus plantarum. The pH value was 4.14-4.73, and the protein content reached 19.37-28.38%. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that myofibrillar proteins in fish were obviously degraded. Trichloroacetic acid-soluble peptide content was 901-1061 mg/tyrosine kg, and the fat and NaCl contents were 0.92-4.79% and 5.59-7.44%, respectively. Free amino acids and free fatty acids were 1332-2380 mg/100 g and 8.95-23.4 mg/fat g, respectively. The content of thiobarbituric acid reactive substances was 1.97-4.26 mg/kg, the total volatile basic nitrogen was 12.7 similar to 38.9 mg/100 g, and the content of biogenic amine was 26.3-34.6 mg/kg.