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Chemical, microbiological and sensory changes associated with fish sauce processing

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Abstract

The production of sardine fermented fish sauce was replicated in the laboratory in order to study the chemical, microbiological and sensory changes associated with the process. Fish sauce were produced by incubating mixtures of sardine (Sardina pilchardus) at different concentrations of sodium chloride and glucose at 37 °C for 57 days. Changes in chemical composition (moisture, protein, fat contents), pH, total volatile basic nitrogen (TVB-N, mg N/100 g fish flesh), trimethylamine (TMA-N, mg/100 g fish flesh), thiobarbituric acid (TBA, mg malonaldehyde/kg fish flesh), water activity (aw), color measurement, total viable count, lactic acid bacteria count, yeast and moulds counts and sensory analyses were observed. The fish sauces with spices were determined lower bacteria counts than fish sauces without spices. The addition of glucose to the fish sauces caused a significant increasing in the bacterial counts. Staphylococcus aureus and yeast-mould counts were not detected during fermentation period. The use of spices in fermentation of sardine enhanced good color, aroma and taste.

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Authors and Affiliations

  1. Fisheries Faculty, Department of Fish Processing Technology, Ege University, 35100, Bornova, Izmir, Turkey

    Berna Kilinc, Sukran Cakli, Sebnem Tolasa & Tolga Dincer

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  1. Berna Kilinc
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  2. Sukran Cakli
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  3. Sebnem Tolasa
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  4. Tolga Dincer
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Correspondence to Berna Kilinc.

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Kilinc, B., Cakli, S., Tolasa, S. et al. Chemical, microbiological and sensory changes associated with fish sauce processing. Eur Food Res Technol 222, 604–613 (2006). https://doi.org/10.1007/s00217-005-0198-4

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  • DOI: https://doi.org/10.1007/s00217-005-0198-4

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