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Production of Fish SAUce from Low Cost Small Fresh Water Fish and Their Qualitative Evaluation

Dr. Md. Nazrul Islam
Professor
Department of Fisheries Technology, BAU, Mymensingh-2202

Abstract/ Executive Summary:

The study was conducted for the production of Fish Sauce from low cost small freshwater fishes by using different concentrations of salt and to examine their biochemical and microbial changes during fermentation period. Fish samples included 10 species and major species were kholisa, Tit puti, Jat puti and Tengra. Ungutted whole fishes were mixed properly with three different concentrations of salts 25%, 30% and 35% salt and were termed as treatment-I, treatment-II and treatment-III, respectively. The fishes were fermented by the combined action of microorganisms and enzymes present in fish tissue and viscera. Chemical and microbial analyses were conducted for the raw fish samples. Average total nitrogen content was 2.43%, crude protein 15.17%, moisture 75.61%, lipid 2.94%, ash 6.2, TVB-N 1.92mg/100g, free fatty acid 0.1482%, bacterial load 5.99 × 106CFU/g and bacterial genera included were Bacillus, Micrococcus, E. coli, Mycobacterium, Pseudomonas and Staphylococcus. After 45 days of fermentation fish samples lost their shininess and became slightly soft. In treatments I, II and III total nitrogen increased to 3.23, 3.35 and 3.36% and TVB-N contents increased to 9.11, 8.97 and 8.78 mg/100g respectively. On the other hand free fatty acid contents increased to 0.858, 0.839 and 0.806% and salt content in brine increased to 24.82, 29.57 and 34.46% respectively. In regard to bacteriological analyses during fermentation for 45 days initial bacterial load of 5.99 × 106/g was decreased to 1.17 × 106, 1.01 ×106 and 9.23 × 105 CFU/g in treatments I, II and III respectively. Remarkable changes in qualitative aspects of bacterial genera was also observed. Initially bacterial genera was composed of Bacillus, Micrococcus, E. coli, Mycobacterium, Pseudomonas and Staphylococcus but during 45 days of fermentation only Bacillus, Micrococcus and Lactobacillus were found in all the 3 treatments. It is to be mentioned that complete fermentation of fish requires 8 to 18 months therefore, results presented here is only preliminary one and experiment is still going on.

Keywords: Fish sauce, Microflora, Organoleptic, Fermentation method

Location: Fish Processing laboratory, BAU, Mymensingh-2202

Start Date: 01-01-2009

End Date: 31-12-2010

Program Area:

Commodity:

Objectives:

1) To identify the suitable low cost fresh water fish species and other aquatic animals including crustaceans and molluscs for fermentation. 2) To optimize a fermentation method best suited under Bangladesh condition by monitoring the bacteriological and biochemical changes during fermentation process. 3) To characterize the fermented fish product on the basis of organoleptic, bacteriological and biochemical parameters. 4) To investigate shelf life of fermentation fish product by determining organoleptic and biochemical aspects of quality changes and microflora in the fermented product. 5) To investigate the consumer acceptability of fermented fish product by test panel procedure.

Methodology:

1) Collection of fish samples 2) Proximate analysis of fish samples 3) Production of fish sauce 4) Qualitative analysis of fermented fish sauce i) Organoleptic characteristics ii) Biochemical characteristics Bacteriological characteristics 5) Consumer acceptability test 6) Shelf life study of fermented fish sauce

Source of Information: Bangladesh Agricultural University Research Progress, Volume-22, 2011. Proceedings of the workshop of BAU Research Progress, 02-03 April 2012.

Article Link (Online Journal):

Funding Source:

1.	Budget: 200000
2. University Grant Commission	Budget: 200000

Total Budget (Tk.) : 200000

Achievement/Findings:

Treatment-I the lowest APC in fish was 1.21×105/g in salted agar medium and 1.70×105/g in ordinary medium after 15 days. The highest APC in fish was 1.37×107/g and 1.10×107/g, respectively in salt medium and ordinary medium after 210 days of fermentation. In Treatment-II the lowest APC in fish was 8.01×104/g and 1.31×105/g in salt medium and ordinary medium after 15 days. The highest APC in fish was 1.25×107/g and 9.67×106/g, respectively in salt medium and ordinary medium after 210 days of fermentation. In Treatment-III the lowest APC in fish was 5.12×104/g in salt medium and 9.02×104/g in ordinary medium after 15 days. The highest APC in fish was 1.15×107/g and 9.09×106/g, respectively in salt and ordinary medium after 210 days of fermentation. After aging and filtration the APC in fish sauce was decreased to around106/ml in both salt medium and ordinary medium. The Major bacterial genera identified during fermentation were Bacillus, Micrococcus, Lactobacillus, Corynebacterium, E.coli, Streptococcus and Pseudomonas. After aging and filtration of fish sauce Bacillus, Micrococcus, Lactobacillus and Pseudomonas were dominant. According to the result of amino analysis of fish sauce prepared were of high biological value. Considering results of the experiment sauce produced with 25% salt was found best in quality.

Knowledge Management: Report/Proceedings