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TOPIC:
Biochemical Properties And Consumer Acceptance Of Pacific Whiting Fish Sauce
ABSTRACT:
Biochemical characteristics of fish sauce made from pacific whiting whole fish and mixture (1:1) of It’s by products were investigated at 0, 1, 3, and 9 mo. As fermentation time extended, the degree of hydrolysis, total nitrogen content, amino nitrogen content, and hypoxanthine content increased, while inosine content, moisture content, and ph decreased. Degree of hydrolysis was significantly different at 9 mo of fermentation. All cathepsin activities were samples and commercial anchovy fish sauce (P>0.05). This study demonstrated that surimi by products can be utilized as raw material for fish sauce.
Keywords: Fish sauce, pacific whiting, byproducts, consumer acceptance, cathepsin activity
REFERENCE: S. Tungkawachara, J.W. Park, and Y.J. Choi
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