Study on microbial and physical changes in fish sauce during fermentation

Authors

  • Md Faisal Department of Fishing and Post-Harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Chittagong-4225
  • Salma Noor E Islami Department of Fisheries, Government of the People?s of Republic Bangladesh
  • Md Nazrul Islam Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202
  • Md Kamal Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202
  • Mohammed Nurul Absar Khan Department of Fishing and Post-Harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Chittagong-4225

DOI:

https://doi.org/10.3329/ralf.v2i2.25024

Keywords:

Fish sauce, Fermentation, Salt treatment, Microbial changes, Physical changes

Abstract

The production of fermented fish sauce was replicated in the laboratory in order to study the microbiological and physical changes associated with the process. Fish sauce were produced by incubating mixtures of low valued small freshwater fish at different concentrations of sodium chloride (25% as Treatment-I, 30% as Treatment- II and 35% as Treatment-III) for 9 months of fermentation and 15 days of aging. Changes in bacterial composition and physical condition were observed. Due to effect of salt the bacterial population gradually changes and finally salt tolerant bacteria were survived and multiplied. The major bacterial groups identified in fish sauce were Bacillus, Micrococcus, Lactobacillus and Pseudomonas . Due to action of enzymes present in fish body and intestine the solid fish gradually converts in to liquid where salt acts a preservative to prevent the fish from spoilage. Finally the sensory analysis fish sauce was done through panel test. Considering the values of different parameters (salt content, test, colour and flavor) fish sauce produced with 25% salt (Treatment-I) was found to be of best quality.

Res. Agric., Livest. Fish.2(2): 375-383, August 2015

Downloads

Download data is not yet available.
Abstract
312
PDF
190

Downloads

Published

2015-09-16

How to Cite

Faisal, M., Islami, S. N. E., Islam, M. N., Kamal, M., & Khan, M. N. A. (2015). Study on microbial and physical changes in fish sauce during fermentation. Research in Agriculture Livestock and Fisheries, 2(2), 375–383. https://doi.org/10.3329/ralf.v2i2.25024

Issue

Vol. 2 No. 2 (2015)

Section

Fisheries

License

Creative Commons
All RALF articles are published under the terms of the Creative Commons Attribution License 4.0 International License. Readers can copy, distribute, transmit and adapt the work provided the original work and source is appropriately cited.

Copyright
Submission of a manuscript implies that authors have met the requirements of the editorial policy and publication ethics. Authors retain the copyright of their articles published in the journal. However, authors agree that their articles remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.