Changes in various organic acid contents of surimi during fermentation.
Fermentation time (h) Organic acid (mg/g of dried matter)
Oxalic acid Lactic acid Acetic acid Citric acid
0 ND 0.23 ± 0.05d ND ND
12 0.19 ± 0.05b 2.38 ± 0.38c 0.25 ± 0.05c 0.13 ± 0.01d
24 0.21 ± 0.04b 3.39 ± 0.42b 0.47 ± 0.04b 0.65 ± 0.07c
36 0.27 ± 0.07ab 4.07 ± 0.64b 0.56 ± 0.05b 1.21 ± 0.10b
48 0.29 ± 0.05a 6.49 ± 0.87a 0.76 ± 0.05a 2.51 ± 0.27a
aed Means with different superscript letters in the same row indicate significant
differences (P < 0.05). Data are expressed as means ± standard deviation (n ¼ 3). ND:
not detected.