The Effect of Lactobacillus acidophilus Starter and Inulin on Quality of Pla-Som Produced from Maejo Buk Siam Hybrid Catfish

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Kanidta Matan
Pairote Wongputtisin
Kriangsak Mengamphan

Abstract

Maejo Buk Siam hybrid catfish had been bred and farmed for commercial processing. However, fish belly is one of the major by-products obtained after fillet processing. Therefore, production of Pla-som with quality and prominence in term of functional properties from this part was subsequently initiated for value added. The aim of this study was to investigate the effect of supplementation by probiotic Lactobacillus acidophilus starter and prebiotic inulin on qualities of Pla-som. The 2x3 factorial experimental designs were used in this experiment. It was investigated that the appearance, color and salinity of all Pla-som treatments were not significantly different (p>0.05). However, Pla-som with high level of probiotic and prebiotic (1.0x109 CFU/100 g and 5% by wt. of inulin) possessed the highest viable cell of total lactic acid bacteria (7.11 log CFU/g), conform with its lowest pH value (4.57±0.01) and the superior total short chain fatty acids content (13.33±0.02 mg/g), which were significantly improved (p<0.05) comparing to those of indigenous fermented Pla-som. Moreover, this Pla-som (highest level of probiotic and prebiotic) obtained the highest acceptance score (p<0.05). Thus, there is a possibility to apply probiotic starter and prebiotic as ingredients in Pla-som fermentation to promote prominences of nutritional and functional properties and for commercial use.

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How to Cite
Matan ก. ., Wongputtisin ไ. ., & Mengamphan เ. (2020). The Effect of Lactobacillus acidophilus Starter and Inulin on Quality of Pla-Som Produced from Maejo Buk Siam Hybrid Catfish. Journal of Food Technology, Siam University, 15(2), 122–131. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/242068
Section
บทความวิจัย (Research Articles)

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