A Process for Convenient Production of Hygienic Fish Sauce by Lactic acid Fermentation of Shark Meat Gel
A Process for Convenient Production of Hygienic Fish Sauce by Lactic acid Fermentation of Shark Meat Gel
Date
2002
Authors
Rekha, PS. Sree
Alur, M.D
Venugopal, V
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
A process is described to prepare hygienic sauce from shark meat by lactic acid
fermentation. Whole shark (Scoliodon laticaudus) was eviscerated, beheaded and deboned.
The meat pieces were soaked overnight in cold water, drained, homogenized in water and
converted into a gel by lowering the pH to 3.5 by acetic acid. The gel was fermented by
Lactobacillus casei for 3 days at 30°C. Fermentation was monitored by measuring growth
of the organism, pH fall and utilization of carbohydrates. The product was characterized by
sour taste and negligible fishy odour. Since the shark meat gel has a refrigerated shelf life
of 2 months, the process helps in convenient preparation of sauce.
Description
Keywords
Lactic acid fermentation, shark gel, fish sauce, Lactobacillus casei
Citation
Fishery Techn 39(2):124-128