The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation.
Effect of storage condition of tuna viscera on chemical, physical and microbiological changes of its sauce were monitored. Results based on microbial counts, protein degradation products, total volatile base (TVB), and trimethylamine (TMA) contents, showed that tuna viscera stored at room temperature underwent more deterioration than that kept in ice, especially with increasing storage time. As a result, fish sauce obtained from tuna viscera stored at room temperature for a longer time rendered the greater amino nitrogen, TVB, TMA contents as well as browning intensity. However, storage conditions had no marked effect on overall changes in chemical, physical and microbiological characteristics of sauce generated during fermentation. Additionally, fish sauce produced from tuna viscera kept at room temperature comprised lower histamine content than that prepared from fresh or ice-stored viscera. Therefore, tuna viscera stored at room temperature for up to 8h could be used for the production of fish sauce with no detrimental effect on the quality.
Dissaraphong
Sirima
S
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Benjakul
Soottawat
S
Visessanguan
Wonnop
W
Kishimura
Hideki
H
D000704:Analysis of Variance; D000818:Animals; D001673:Biodegradation, Environmental; D003114:Colony-Forming Units Assay; D005285:Fermentation; D005396:Fish Products; D005511:Food Handling / Q000379:methods*; D006632:Histamine / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D017672:Nitrogen Compounds / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis; D013997:Time Factors; D014413:Tuna; D014781:Viscera / Q000737:chemistry* / Q000382:microbiology*
D017672:Nitrogen Compounds; D012965:Sodium Chloride; D006632:Histamine