Storage characteristics of fish sauce prepared from silver bellies (leiognathus spp.) using plant enzyme
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Date
2008-08
Authors
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Publisher
TANUVAS
Abstract
Fish sauce was prepared using ground Silverbellies (Leioguarmts spp.) with o addition of 25% salt and
0.5% papain. Fish- salt mixture was allowed to ferment at room temperature. Use of papaln to accelerate
proteolysis and reduction in duration of fermentation was studied. Biochemical quality of fish sauce was
periodically analyzed. The effect of added enzyme on rate of fermentation, yield of fish sauce and pl-I was studied.
A steady increase in TMA-N, TVB-N and d-amino nitrogen contents was noticed in the pnpain added sum pie tlia rt
the control. An increase in the yield ofcleur fish sauce was very marginal by the addition ofpapain to salt mixture.
Addition of pnpoin improved the colour offlsh sauce, however, quality with respect to odour and taste were lower
than that of control. Present study Indicated that Lciogrmihur spp. forms n good raw material for fish sauce
production.
Description
TNV_Pro_YAug08_Pg91-94
Keywords
Fish - Quality - Safety