Comparison of Physicochemical, microbial and sensory characteristics of Suragh; a traditional fish sauce with sauce without red soil

Oujifard, Amin; Bashirzadeh, Siroos

Volume 8, Issue 3 (Winter 2019) J. Aqua. Eco 2019, 8(3): 46-56 | Back to browse issues page

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Oujifard A, Bashirzadeh S. Comparison of Physicochemical, microbial and sensory characteristics of Suragh; a traditional fish sauce with sauce without red soil. J. Aqua. Eco 2019; 8 (3) :46-56
URL: http://jae.hormozgan.ac.ir/article-1-673-en.html

Comparison of Physicochemical, microbial and sensory characteristics of Suragh; a traditional fish sauce with sauce without red soil

Amin Oujifard ^*

, Siroos Bashirzadeh

Abstract: (3276 Views)

The aim of this study was to determine physicochemical characteristics, sensory acceptability, and microbial quality of Suragh, a traditional and popular fish sauce in south of Iran. Fish sauce was produced from the rainbow sardine Dussumieria acuta with 30% salt concentrations and 180 days of fermentation. In this research, two treatments were used with red soil (A) and without red soil (B). The treatment B was a Halal product. There were no significant differences in proximate composition and TVN between two treatments, but pH of treatment A was significantly higher than that of the treatmentB (P≤0.05). The pH value and TVB-N content were 5.69-6.29 and 134.51-147.67 mg/100g, respectively. The sauce sample of treatment A was reddish in color, having a* value of 20.93. The amino acid composition of both treatments was comparable to other commercial sauces. It was also found that the Suragh could be a good nutritional source for human with high levels of EPA and DHA contents. The TVC, halophilic bacteria, yeast and mould in both treatments decreased to less than 1 logCFU/g after fermentation and there was no significant differences between two treatments (P≥0.05). The sensory evaluation showed that sample A had the highest overall acceptance score (P≤0.05).

Keywords: Amino acid, Color measurements, Dussumieria acuta, Fatty acid, Rainbow sardine

Full-Text [PDF 535 kb] (1393 Downloads)

Type of Study: Research | Subject: Special
Published: 2019/01/15