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Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14617/
 
Title Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality.
 
Creator Siddegowda, G. S.
Bhaskar, N.
Shubha, Gopal
 
Subject 04 Fermentation Technology
Fish
 
Description Rohu (Labeo rohita) sauce was produced by enzy-matic and fermentative method using optimized conditions carried out through response surface method. Solar salt (20%, w/w) and commercial papain (3%, w/w) were used in the sauce produced by enzymatic method. The optimized conditions for fermentative production of sauce were 25% salt (w/ w), 7.5% sugar (w/w) and 10% (w/v) inoculum (Pediococcus pentosaceus FSBP4-40) with the cell concentration of approximately 8 log cfu ml-1. The sauces produced by enzymatic and fermentative method were stored at room temperature and 37°C, respectively for 180 days. Changes in yield, water activity (a w), total volatile 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 the sauce samples were observed. The result suggested that TSN, NPN, TA and DH significantly increased (p
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14617/1/Fish%20Tech%202020.pdf
Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2020) Enzymatic and Fermentatively Produced Rohu (Labeo rohita) Sauce and its Biochemical and Microbiological Quality. Fishery Technology, 57. pp. 190-199.