Razalee, Nurul Shahida Mohd
(2015)
Enzymes profiling in original and
manipulated fermentation of anchovies
based fish sauce.
Project Report.
Pusat Pengajian Sains Kesihatan, Universiti Sains Malaysia.
(Submitted)
Abstract
Fish sauce is a fermented fish products resulted from hydrolysis of fish protein at
certain salt concentration. The objectives of this study were to investigate the
enzymes activity, namely protease and amylase, in original fermented fish sauce and
manipulated fermented fish sauce. In addition, moisture content, protein (total
nitrogen), and pH changes were also measured. One sample of original fermented
fish sauce was prepared according to the procedure provided by one of the local
factories, Perusahaan Budu Cap Ketereh using fresh anchovies and fish to salt ratio
of 2:1. For the manipulated fermented fish sauce, three samples were prepared using
the same procedure as the original with fish to salt ratio of 1:1, 1:2, and 2:1.
However, instead of using fresh anchovies, dried anchovies were selected for
manipulated fish sauce. The amylase activity for manipulated fish sauce in 1:1, 1:2
and 2:1 were 0.77 ±0.14 U/mL, 1.10 ± 0.18 U/mL and 0.95 ±0.12 U/mL
respectively, while in original fish sauce, the amylase activity was 1.11 ±01.4 U/mL.
The highest protease activity was in manipulated (1:1) fish sauce which was 0.10 ±
0.07 U/mL, followed by manipulated (1:2) with 0.03 ± 0.03 U/mL, manipulated (2:1)
with 0.03 ± 0.02 U/mL, and lastly in original fish sauce with 0.01 ± 0.00 U/mL. For
moisture content (%), the result for manipulated fish sauce were 39.77 ± 3.57 (1:1), 38.35 ± 4.98 (1:2), and 45.63 ± 8.91 (2:1), and the result for original fish sauce was 51.38 ± 1.08. The protein (total nitrogen) for manipulated fish sauce in 1:1, 1:2 and
2:1 ratio were 4.23 ± 1.06, 4.12 ± 1.50, and 4.27 ± 1.33 respectively, while in
original fish sauce, the total nitrogen was 2.58 ± 0.19. For pH changes, the result for
manipulated fish sauce were 6.05 ± 0.04 (1:1), 6.02 ± 0.04 (1:2), and 6.01 ± 0.03
(2:1), and the result for original fish sauce was 5.87 ± 0.02. Proteolytic enzymes activity played an important role during fermentation process and pH changes and
salt concentration (ratio) were shown to be related to enzymes activity.
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