[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2016) Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method. Fishery Technology, 53. pp. 220-231.

[img] PDF
Fishery Technology_53_2016_220-231.pdf - Published Version
Restricted to Registered users only

Download (535kB)


A sauce was produced by enzymatic and fermentative methods using the heads of freshwater fish rohu (Labeo rohita) with solar salt concentration of 25% (wI w). Commercial papain (3%, wjw) was used for enzymatic hydrolysis and stored at room temperature for 120 d. Pediococcus pentosaceus FSBP 4-40 (10%, v/w) with the cell concentration of aproximately 8 log cfu ml-1 and dextrose (7.5%, w/w) was used for fermentative production at 37"C for 120 d. Changes in yield, water activity (aw )' total valatile base nitrogen (TVB-N), total soluble nitrogen (TSN), non protein nitrogen (NPN), titratable acidity (TA), degree of hydrolysis (DH) and fatty acid composition of both enzymatically and fermentativley produced rohu head sauce was observed. Bacteriological parameters such as total plate count, Escherichia coli, lactic acid bacteria, staphylococci, total halophile count and yeast and mold counts were determined at different time intervels The result suggested that TSN, NPN, TA and DH significantly increased (p<O.05) in treated samples compared to control. However, aw' pH, moishtre, fat, TYB-N, fatty acid concentration and L*, a*, b* values showed changes. The antioxidant properties like total antioxidant activity, 2,2'-diphenyl-lpicrylhydrazyl (DPPH), super oxide anion scavanging activity and reducing potential of the lyophilized rohu head sauce samples were found to be sigificandy higher (p<0.05) in enzyme/bacteria treated samples than control. Bacterial counts after .E-mail: bl!flskar@cjlri.res.in sguom@ynhoo.com 120 days were significantly lower (p<0.05) in the fennentatively produced rohu head sauce than enzymatically prepared sauce.

Item Type: Article
Uncontrolled Keywords: Rohu head sauce, papain, Pediococcus pentosaceus, antioxidant, DPPH
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2016 06:07
Last Modified: 26 Sep 2016 06:07

Actions (login required)

View Item View Item