Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality.

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2020) Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality. Fishery Technology, 57. pp. 190-199.

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Abstract

Rohu (Labeo rohita) sauce was produced by enzy-matic and fermentative method using optimized conditions carried out through response surface method. Solar salt (20%, w/w) and commercial papain (3%, w/w) were used in the sauce produced by enzymatic method. The optimized conditions for fermentative production of sauce were 25% salt (w/ w), 7.5% sugar (w/w) and 10% (w/v) inoculum (Pediococcus pentosaceus FSBP4-40) with the cell concentration of approximately 8 log cfu ml-1. The sauces produced by enzymatic and fermentative method were stored at room temperature and 37°C, respectively for 180 days. Changes in yield, water activity (a w), total volatile 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 the sauce samples were observed. The result suggested that TSN, NPN, TA and DH significantly increased (p<0.05) in treated samples compared to control (sample without added papain and P. pentosaceus FSBP4-40). However, a w , pH, moisture, fat , TVB-N, fatty acid concentration and L*, a*, b* values showed different changes. Sensory properties of enzyme treated sauce had slightly higher score than the lactic acid bacteria fermented sauce. Bacterial counts after 180 d were significantly lower (p<0.05) in the fermentatively produced rohu sauce than enzymati-cally prepared sauce. The study emphasizes the importance of optimized use of enzyme and native lactic acid bacteria for the acceleration of fermentation process to produce biofunctionally and bacteriologically superior rohu sauce.

Item Type:	Article
Uncontrolled Keywords:	Rohu sauce, papain, Pediococcus pentosaceus, fermentation, bio-functional
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Nov 2020 10:45
Last Modified:	23 Nov 2020 10:45
URI:	http://ir.cftri.res.in/id/eprint/14617

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