Prevention of Package Swelling of Vinegared Mamakari Fish (Harengula zunasi)

Abstract

A spoilage-causing yeast identified as Debaryomyces hansenii was predominantly detected (3.1×10²CFU/g) in a swelled package containing Mamakari fish (Harengula zunasi) treated with vinegar seasoning. The inhibition test for gas production caused by the yeast strain was performed using Bulkholder minimum medium adjusted to pH between 3.6 and 4.6 with 0.1 M acetate buffer. Yeast growth and gas production were depressed in the medium adjusted at pH 4.0 or less. Analysis of Mamakari fish samples purchased from a local market revealed that gas production was significantly suppressed in the samples which contained higher concentrations of seasoned vinegar and were stored at temperatures below 20°C.