Study Examines Microbial and Chemical Changes During Tuna Viscera Fermentation

This research investigated the long-term salt fermentation of skipjack tuna viscera, detailing the physicochemical and microbial transformations over 150 days. Key findings include shifts in pH, acidity, and bacterial populations, particularly an increase in lactic acid bacteria. The study identifies specific microbial genera contributing to flavor, providing a basis for optimizing this traditional food processing method.