Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393

Article, Other literature type English OPEN
Bertoldi, Fabiano Cleber; Sant’Anna, Ernani S.; Beirão, Luiz H.; (2004)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
  • Journal: Food Technology and Biotechnology,volume 42,issue 1 (issn: 1330-9862, eissn: 1334-2606)
  • Subject: tuna | Biotechnology | TP368-456 | fermented fish; lactic acid bacteria; Lactobacillus casei; tuna | Lactobacillus casei | fermented fish | lactic acid bacteria | TP248.13-248.65 | Food processing and manufacture
    mesheuropmc: food and beverages

During the process of canning tuna fish, considerable amounts of dark tuna meat are left over because of its bitterness, which are then used in the production of animal food. Fermentation with Lactobacillus casei subsp. casei ATCC 393 was used as an alternative to reduc... View more
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