Open AccessPhysicochemical, microbiological and sensory characteristics of fish sauce from spined anchovy (Stolephorus tri)
Author(s) -
Tanim Khair,
Mashiour Mahmud Khan,
Mohammed Nurul Absar Khan,
Md. Shaheed Reza
Publication year - 2020
Publication title -
bangladesh journal of fisheries
Language(s) - English
Resource type - Journals
eISSN - 2709-2720
pISSN - 0257-4330
DOI - 10.52168/bjf.2020.32.14
Subject(s) - anchovy , food science , fermented fish , fermentation , taste , bay , palatability , fish <actinopterygii> , flavour , biology , fishery , chemistry , geography , archaeology
Recently, the consumer demand for imported Thai fish sauce is increasing inBangladesh domestic market. To satisfy potential consumer demand, underutilized marine fish ofthe Bay of Bengal can be used in this regard to produce fish sauce locally. A study was,therefore, undertaken to prepare fish sauce from underutilized spined anchovy (Stolephorus tri,locally called ‘kata phasha’) using 25% (w/w) salt in earthen containers and characterized essentialquality parameters. Fermentation was continued for 7 months, and physicochemical,microbiological, and sensory characteristics of the product during processing were studied. At the endof fermentation, moisture and mineral content of the sauce reached to high values of 68.54 ±0.35% and 22.56±0.35%, respectively with a concomitant decrease in protein (5.03 ± 0.05%).Total volatile base nitrogen (TVB-N) and total nitrogen (TN) values, on the other hand, reached18.42±0.00 mg/100 g and 0.76±0.02 g N/100 ml, respectively with a relatively high bacterialload of 7.14±0.02 log cfu/ml. Sensory evaluation conducted by a group of untrained panelistsrevealed high acceptability of the fish sauce in terms of colour, flavour, taste (e.g. saltiness,bitterness, sweetness, sourness and umami), clearness, liquidity and overall acceptability. It isconcluded that low-valued fish like spined anchovy of the Bay of Bengal can be used as a rawmaterial to produce good quality fish sauce.