Reducing the Bitterness of Tuna (Euthynnus pelamis) Dark Meat with Lactobacillus casei subsp. casei ATCC 393 Complex Biochemistry and Biotechnological Production of Betalains

Fabiano Cleber Bertoldi*, Ernani S. Sant’Anna and Luiz H. Beirão

Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, Rod. Admar Gonzaga 1346, CEP 88034-001, Itacorubi, Florianópolis, Santa Catarina, Brasil

Article history:

Received: November 16, 2003
Accepted: February 16, 2004

Key words:

fermented fish, lactic acid bacteria, Lactobacillus casei, tuna


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 reduce this bitter taste. Samples of meat were prepared, vacuum packed and then stored at –18 °C. The frozen dark meat was used immediately after defrosting and the experiment was carried out with 2 and 4 % of NaCl with the addition of 2 and 4 % of glucose, respectively. The dark tuna meat was inoculated with lactic acid bacteria (LAB) and fermented at 10 °C for 30 days. The fermentation process was monitored through bacteriological and chemical analyses, when an increase of acidity and the corresponding decrease of pH were observed due to the prevalence of LAB. Sensorial analysis, using a test of multiple comparison, was carried out with pastes of fermented dark tuna meat and presented a significant difference when compared to the paste control, indicating the reduction of bitter taste.

*Corresponding author: 
                                               ++55 48 331 53 72
                                               ++55 48 331 99 43

Follow us

 facebook 1 twitter bird_icon LI In Bug


Environmental Policy

sdg publishers compact 4 300x300

QR Code


We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our privacy policy.

I accept cookies from this site.

EU Cookie Directive Module Information