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ABSTRACT
Semidried salted tilapia was fermented and prepared by Monascus (Monascus anka and Monascus purpureus). The sample was restored at 25°C to undergo the preservation test. The color value, total volatile base nitrogen (TVB-N) value, ammoniacal nitrogen content, acid value, and peroxide value were measured on a daily basis for 24 days. Results showed that Monascus contributed to inhibiting the growth of microorganisms and delayed the advent of decomposition. Meanwhile, they could keep the lipids from oxidation and rancidity, which helped the semidried tilapia achieve a satisfying color. The preservation test and the bacterial colony culture test on physicochemical and microbiological indexes under 25°C showed that Monascus fermentation could inhibit the growth of other microorganisms, improved the quality of semidried tilapia, and extended shelf life.