Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method
Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method
Date
2016
Authors
Siddegowda, G.S
Bhaskar, N
Gopal, Shubha
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
A sauce was produced by enzymatic and fermentative
methods using the heads of freshwater fish
rohu (Labeo rohita) with solar salt concentration of
25% (w/w). Commercial papain (3%, w/w) 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<0.05) in treated
samples compared to control and P. pentosaceus
FSBP4-40. However, aw, pH, moisture, fat, TVB-N,
fatty acid concentration and L*, a*, b* values showed
changes. The antioxidant properties like total
antioxidant activity, 2,2‘-diphenyl-1-picrylhydrazyl
(DPPH), super oxide anion scavanging activity and
reducing potential of the lyophilized rohu head
sauce samples were found to be sigificantly higher
(p<0.05) in enzyme/bacteria treated samples than
control. Bacterial counts after 120 days were
significantly lower (p<0.05) in the fermentatively
produced rohu head sauce than enzymatically
prepared sauce.
Description
Keywords
Rohu head sauce, papain, Pediococcus pentosaceus, antioxidant, DPPH
Citation
Fishery Techn 53 (3) : 220 - 231