Chemical, microbiological and sensory changes associated with fish sauce processing |
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Authors: | Berna Kilinc Sukran Cakli Sebnem Tolasa Tolga Dincer |
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Affiliation: | (1) Fisheries Faculty, Department of Fish Processing Technology, Ege University, 35100 Bornova, Izmir, Turkey |
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Abstract: | The production of sardine fermented fish sauce was replicated in the laboratory in order to study the chemical, microbiological
and sensory changes associated with the process. Fish sauce were produced by incubating mixtures of sardine (Sardina pilchardus) at different concentrations of sodium chloride and glucose at 37 °C for 57 days. Changes in chemical composition (moisture,
protein, fat contents), pH, total volatile basic nitrogen (TVB-N, mg N/100 g fish flesh), trimethylamine (TMA-N, mg/100 g
fish flesh), thiobarbituric acid (TBA, mg malonaldehyde/kg fish flesh), water activity (aw), color measurement, total viable
count, lactic acid bacteria count, yeast and moulds counts and sensory analyses were observed. The fish sauces with spices
were determined lower bacteria counts than fish sauces without spices. The addition of glucose to the fish sauces caused a
significant increasing in the bacterial counts. Staphylococcus aureus and yeast-mould counts were not detected during fermentation period. The use of spices in fermentation of sardine enhanced
good color, aroma and taste. |
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Keywords: | Fish sauce Fermentation Sardines Color value Proximate composition |
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