Antioxidative activities and lactic acid bacteria composition of fermented frigate tuna Auxis thazard (Lacepde 1800) at different salt-fish ratios

Ortizo Rhessa Grace Guanga, . and Nunal Sharon Nonato, . and Nillos Mae Grace, . and Yap Encarnacion Emilia, . Antioxidative activities and lactic acid bacteria composition of fermented frigate tuna Auxis thazard (Lacepde 1800) at different salt-fish ratios. pp. 10-22. ISSN 0116-6514

The antioxidative activities and lactic acid bacteria (LAB) composition of fermented frigate tuna Auxis thazard (Lacepde 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 (H‚‚O‚‚) radical. Sample F1 (1:4) showed a high reduction of ferric ions while F2 (1:5) showed favourable activities against singlet oxygen (O‚‚) 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.

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Abstract

The antioxidative activities and lactic acid bacteria (LAB) composition of fermented frigate tuna Auxis thazard (Lacepde 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 (H‚‚O‚‚) radical. Sample F1 (1:4) showed a high reduction of ferric ions while F2 (1:5) showed favourable activities against singlet oxygen (O‚‚) 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.

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Item Type:	Article
AGROVOC Term:	Fish
AGROVOC Term:	Tuna
AGROVOC Term:	Auxis thazard
AGROVOC Term:	Fermented foods
AGROVOC Term:	Food processing
AGROVOC Term:	Fermentation
AGROVOC Term:	Salting
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Lactic acid bacteria
AGROVOC Term:	Lactobacillus casei
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8943

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