Microbial and enzyme treatment for rapid production of fish sauce | |
| Author | Chuon Mony Roth |
| Call Number | AIT Thesis no.FB-06-02 |
| Subject(s) | Sauces--Thailand Fishery processing--Thailand |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-02 |
| Abstract | Fish Anchovies were used to prepare fish sauce by using two different halophilc bacteria and an enzyme papain with the aim of reducing fermentation time. Pediococcus halophilus (TISTR 432) was initially cultured in different media for optimization its growth. P. halophilus grows best in concentration of NaCI 30% (w/w) at room temperature and 42 °C. Isolate 10 (halophilic bacteria) was cultivated with HMB media to study the optimum growth. A concentration of 20%, 30% salt at room temperature and 42 °C. But the best condition of temperature of 42 °C was found to be best for acceptable pH, nitrogen content and liquefaction. Enzyme papain was used under the sane condition as the two organisms as mentioned above. The best yields and nitrogen content with pH at acceptable level was 20, 30% NaCI (w/w) at 42 °C. Fish sauce from the experiments over 105 days of fermentation period were compared to commercial fish sauce. Sensory evaluation indicated that five samples (PR, ER, P42, 142 and E42) were non significantly different (P> 0.05) to the commercial fish sauce which was also a fermented product fermented for the same period of 105 days. The results indicate that some of the combinations attempted with Isolate 10 and enzyme papain can be used to produce an acceptable fish sauce sample in only 105 days. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-02 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Rashit, Sudip Kumar |
| Examination Committee(s) | Athapol Noomhorm; Jayasuriya, H.P.W. |
| Scholarship Donor(s) | Government of Sweden (Sida) |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2006 |