Record Details

Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12335/
 
Title Biochemical and Bacteriological Quality of Rohu
(Labeo rohita) Head Sauce Produced by Enzymatic and
Fermentation Method
 
Creator Siddegowda, G. S.
Bhaskar, N.
Shubha, Gopal
 
Subject Fish
32 Antioxidants
 
Description A sauce was produced by enzymatic and fermentative
methods using the heads of freshwater fish rohu
(Labeo rohita) with solar salt concentration of 25% (wI
w). Commercial papain (3%, wjw) was used for
enzymatic hydrolysis and stored at room temperature
for 120 d. Pediococcus pentosaceus FSBP 4-40
(10%, v/w) with the cell concentration of aproximately
8 log cfu ml-1 and dextrose (7.5%, w/w) was used
for fermentative production at 37"C for 120 d.
Changes in yield, water activity (aw )' total valatile
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 enzymatically and fermentativley
produced rohu head sauce was observed. Bacteriological
parameters such as total plate count,
Escherichia coli, lactic acid bacteria, staphylococci,
total halophile count and yeast and mold counts
were determined at different time intervels The
result suggested that TSN, NPN, TA and DH
significantly increased (p
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12335/1/Fishery%20Technology_53_2016_220-231.pdf
Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2016) Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method. Fishery Technology, 53. pp. 220-231.