Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality
Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality
Date
2020
Authors
Siddegowda, G. S.
Bhaskar, N.
Gopal, Shubha
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Rohu (Labeo rohita) sauce was produced by enzymatic
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 (aw), 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, aw, 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 enzymatically
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.
Description
Keywords
Rohu sauce, papain, Pediococcus pentosaceus, fermentation