Optimization of the Arapaima gigas Meat Product Manufacturing Process Using Probiotic Lactic Acid Bacteria

Compounds derived from microorganisms have considerable potential in fish preservation. Among them, lactic acid bacteria (LAB) are widely studied because they dominate the natural microflora of many foods and produce antimicrobial metabolites. Accordingly, this research aimed to optimize the processing of Arapaima gigas meat products through the application of probiotic LAB. Significant differences (p<0.05) were observed among treatments. Higher pH values were recorded in canned products treated with Lactobacillus plantarum (6.90), while lower values occurred in fresh/raw products with Leuconostoc mesenteroides (6.45). Titratable acidity was higher in mojama (salted/dried) processed with Lactobacillus reuteri (0.60%) and lower in canned products with the same strain (0.39%). Moisture content was greater in fresh/raw samples (69.20% with L. plantarum) and lower in mojama (20.41% with L. reuteri). Ash content was concentrated in salted/dried products (28%), fat was higher in canned samples (>28%), and protein predominated in fresh/raw products, reaching 19.89% with L. reuteri. Microbiologically, treatment T1 (fresh/raw + L. plantarum) showed 65 CFU/g of total cocci and low enterobacteria counts (10 CFU/g), with no detection of Escherichia coli, Salmonella spp., molds, or yeasts. In treatments T6 (mojama + L. reuteri) and T8 (canned + L. mesenteroides) no microbial growth was detected. Overall, probiotic LAB combined with appropriate processing improved microbial safety and contributed to the nutritional stability of A. gigas products.