EFFECT OF DIFFERENT CONCENTRATION SALT AND TRYPSIN ON THE PHYSICOCHEMICAL PROPERTIES OF FISH SAUCE MADE FROM SEA CATFISH (Arius sp.) VISCERA

被引：0

作者：

Rianingsih, Laras ^{[1
]}

Ibrahim, Ratna ^{[1
]}

Anggo, Apri Dwi ^{[1
]}

机构：

[1] Diponegoro Univ, Dept Fisheries & Marine Sci, Jl Prof Soedarto, Sh Tembalang 50275, Semarang, Indonesia

来源：

JURNAL TEKNOLOGI | 2016年 / 78卷 / 4-2期

关键词：

Fish sauce; physicochemical properties; salt; sea catfish viscera; trypsin;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Fish sauce is a fermented product for seasoning that is popular in Asian country. One of the problems to produce this product is a long fermentation time up to 1 yr to 2 yr. Addition of trypsin as proteolytic enzyme and decreasing salt concentration is done to accelerate the fermentation time. This research examined the effect of trypsin addition and different salt concentrations (15 %) and the physicochemical properties of fish sauce made from sea cat fish (Arius sp.) after 45 d of fermentation. The result showed that the higher salt and enzyme concentrations gave higher yield (48.54 %), color intensity (33.6 %) and salt content (24.78 %) but also gave lower TVBN (26.1 mgN per 100 g), TMA (11.14 mgN per 100 g), Ammonia (12.87 mgN per 100 g) and pH level (5.4). This result could meet the standard of fish sauce from codex on pH and salt content.

引用

页码：99 / 104

页数：6

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