Publication Date:
2021-05-19
Description:
Fish sauce is a fermented product used in South Asian countries. In the present study it was produced from
the intestine of sturgeon fish using four different methods; 1) Traditional method where fish and salt were used, 2)
Enzymatic method where fish, salt and proteolitic enzymes used, 3) Microbial method where fish, salt, Bacillus, Pediococus and yeast were used and 4) Enzyme & Microbes mix method where fish, salt, enzyme and microbes
were used.
Fermentation is carried out by putting the ingredients in containers for a period of6-10 months. The containers
used were made of glass, plastic. wood and clay. Microbiological and chemical tests were conducted at the
beginning and end as wellas during the fermentation period. Results obtained using method 4 showed the highest
total count of 102- 105 cfu mL-1. Total count for mold & yeast admeasurements of aflatoxin were negative. Chemical examinations included determination of TVN and pH, The pH in all final products was 6.5 - 7.00. The
speed of fermentation was as follows:
Traditional 〈 Microbial 〈 Enzymatic 〈 Enzyme + Microbe mix.
Gelatin is extracted from the hydrolyses of collagen in muscle-bounds. Two types of gelatin A and B are
present. Type A is obtained from acidic and type B from alkaline procedures. In the present study we used fish
skin for preparation of 25samples of gelatin. Microbiological and chemical examination were conducted on the
gelatin samples. On the basis of the results obtained from the chemical examination of gelatin type A and B total
nitrogen was 15.40 % and 15.30 %, CaOwas 0.30 % and 0.25 %, pH was 4.23 and 7.00, moisture content was 6.48
% & 7.26%, ash content was 1.59 % and 2.84 % and fat content was 1.51 % & 1.2 %respectively. Total count
obtained from microbiological examinations was 10-70 cfug-1. From the point of view of quality sturgeon gelatin
meets the requirements for standard gelatin. Time required for preparation of gelatin using acidic procedure was
one week whereas the preparation of gelatin using the alkaline procedure lasted 3weeks. The yield of alkaline
gelatin (4.52 %) is less than that of acidic gelatin%). (6.33).
Description:
Iranian Fisheries Science Research Institute
Description:
Published
Keywords:
Production
;
Sauce
;
Gelatin
;
Intestine
;
Skin
;
Sturgeon
;
Fish
;
Enzyme
;
Traditional
;
Microbial
Repository Name:
AquaDocs
Type:
Report
,
Refereed
Format:
74pp.
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