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CHANGES DURING FERMENTATION AND PROPERTIES OF SOM‐FUG PRODUCED FROM DIFFERENT MARINE FISH
Author(s) -
RIEBROY SIRIPORN,
BENJAKUL SOOTTAWAT,
VISESSANGUAN WONNOP,
TANAKA MUNEHIKO
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00149.x
Subject(s) - fermentation , food science , fermented fish , trimethylamine , chemistry , lactic acid , fish <actinopterygii> , lipid oxidation , biology , bacteria , fishery , biochemistry , genetics , antioxidant
Microbiological, chemical and physical changes of Som‐fug produced from six marine fish during fermentation were monitored. During the fermentation (0–72 h) at 30C, the increase in lactic acid bacteria (LAB) count and total acidity (TA) with the concomitant decrease in pH was observed. After the fermentation was completed, Som‐fug samples contained 1.5–7.9 × 10 9 cfu/g LAB count and TA ranging from 2.00 to 2.28% with the pH range of 4.53–4.60. Trimethylamine N‐oxide content decreased, whereas trimethylamine content increased throughout the fermentation ( P < 0.05). Proteolysis of Som‐fug proteins and lipid oxidation occurred during fermentation. As the fermentation proceeded, hardness, adhesiveness, springiness and cohesiveness of all samples increased, and L*, a* and b* values also increased ( P < 0.05). Generally, Som‐fug produced from bigeye snapper showed a greater acceptability than those produced from other species. However, its acceptability was slightly lower than a commercial Som‐fug produced from freshwater fish ( P < 0.05).PRACTICAL APPLICATIONS This research indicates that some marine fish can be used as the raw material for Som‐fug production with the quality almost comparable to those prepared from fresh water fish, which are commercially availalble. Therefore, the improvement of process for Som‐fug production from marine fish should be further conducted to obtain the better quality and higher acceptability. As a consequence, Som‐fug from marine fish with the high nutritive value can become a novel product for the consumers.