Storage characteristics of fish sauce prepared from silver bellies (leiognathus spp.) using plant enzyme

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dc.contributor.authorRathnakumar, K.
dc.contributor.authorJeyakumari, A.
dc.contributor.authorTANUVAS
dc.date.accessioned2017-12-01T10:40:20Z
dc.date.available2017-12-01T10:40:20Z
dc.date.issued2008-08
dc.descriptionTNV_Pro_YAug08_Pg91-94en_US
dc.description.abstractFish 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810036727
dc.keywordsFish sauce, Leiognatiius. papain, storageen_US
dc.language.isoenen_US
dc.pages91-94en_US
dc.publisherTANUVASen_US
dc.subjectFish - Quality - Safetyen_US
dc.titleStorage characteristics of fish sauce prepared from silver bellies (leiognathus spp.) using plant enzymeen_US
dc.title.alternativeNational Seminar on EIQASFISH (Proceedings 7-8 August 2008)en_US
dc.typeArticleen_US
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