Comparative Analysis of Bioactive Components of Enzymatically and Fermentatively Produced Fish Sauce from Sardine

Fish sauce, a flavored condiment produced by traditional fermentation of low-value
fish. The time of fermentation and biochemical safety of sauce are the major concern
in traditional fermentation. The enzymatic and fermentative methods were employed
to produce Sardine (Sardinella longiceps) sauce under optimized conditions using
response surface method. Salt (20%, w/w) and papain (3%, w/w) were used for
enzymatic production; while, salt (25%, w/w), sugar (7.5%, w/w) and lactic culture
(10%, w/v; Pediococcus pentosaceus FSBP4-40) were employed in fermentative
production. Significant change in bioactive components such as pH, non-enzymatic
browning, non-protein nitrogen, degree of hydrolysis, titratable acidity, total soluble
nitrogen, and total volatile base nitrogen was observed in treated samples compared
to the control. Total antioxidant activity (as ascorbic acid, μg/ml), percent DPPH, ABTS,
and superoxide anion scavenging activities of fermented sauce were higher at
3976±90, 53.11±0.5, 99.6±0.3, 67.7±0.5 respectively; as compared to enzyme-treated
samples which showed 952±70, 31.46±0.5, 76.5±1.0, 61.8±1.4 for the respective
parameters, after 180 days storage. Reducing potential was found significantly higher
(P<0.05) in treated sauces compared to the control and fatty acid profile showed
different changes. The study emphasizes the role of accelerating fermentation, either
enzymatically or fermentatively, to produce biochemically and biofunctional superior
Sardine sauce.