Changes in composition and functional properties of proteins and their contributions to Nham characteristics

Visessanguan, Wonnop; Benjakul, Soottawat; Riebroy, Siriporn; Thepkasikul, Preenapha

doi:10.1016/s0309-1740(03)00172-4

Cited by 147 publications

(100 citation statements)

References 24 publications

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“…In the raw materials (dry phasa and puntius fish) of both the fermented products shidal, disappearance of myosin head chain (MHC) was noticed and this may be attributed to the proteolytic degradation by indigenous proteases during drying. Moreover, low pH of fish before drying might favour the hydrolysis of myofibrillar proteins (Visessanguan et al 2004).…”

Section: Proteins Pattern In Electrophoretic Studymentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

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Section: Proteins Pattern In Electrophoretic Studymentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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“…Fermentation is one of the oldest techniques in food preservation as it not only extends the shelf-life but also enhances the flavor and nutritional quality of the product (Visessanguan et al, 2004). Fish sauce, a fermented product, is a brown, liquid seasoning commonly used in Asian countries.…”

Section: Introductionmentioning

confidence: 99%

Study on microbial and physical changes in fish sauce during fermentation

Faisal

Islami

Islam

et al. 2015

Res. Agric. Livest. Fish.

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The production of fermented fish sauce was replicated in the laboratory of the Dept. of Fisheries Technology in order to study the microbiological and physical changes associated with the process. Fish sauce was produced by incubating mixtures of low valued small freshwater fish at different concentrations of sodium chloride (25% as Treatment-I, 30% as Treatment-II and 35% as Treatment-III) for 9 months of fermentation (March to December) and 15 days of aging. Changes in bacterial composition and physical condition were observed. Due to effect of salt the bacterial population gradually changed and finally salt tolerant bacteria survived and multiplied. The major bacterial groups identified in fish sauce were Bacillus, Micrococcus, Lactobacillus and Pseudomonas. Due to action of enzymes present in fish body and intestine the solid fish gradually converts in to liquid where salt acts a preservative to prevent the fish from spoilage. Finally the sensory analysis of fish sauce was done through panel test. Considering the values of different parameters (salt content, test, colour and flavour) fish sauce produced with 25% salt (Treatment-I) was found to be of best quality Faisal et al. Microbial and physical changes in fish sauceRes.

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“…Normally, Nham is prepared from minced pork, shredded boiled pork rinds, cooked rice, garlic, salt, sugar, chili, and sodium nitrite. The mixture is then packed in banana leaves or plastic sheet and allowed to ferment for approximately 48-72 hours at room temperature (Visessanguan et al 2004). Nham fermentation depends mainly on the indigenous microorganisms present in the ingredients of Nham.…”

Section: Introductionmentioning

confidence: 99%

Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

et al. 2009

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Five glutaminase-producing lactic acid bacteria were isolated from Nham, a Thai fermented pork sausage. Weisella cibaria (MSS1, MSS2, MSS3, and MBP5) and Leuconostoc citreum (MHV2) were identified by carbohydrate metabolism tests and 16S rDNA sequence -based phylogenetic analysis. Of these, W. cibaria MSS2 had the highest glutaminase activity (0.0085 U/mg) among them. The specific activity of glutaminase (0.024 U/mg) was obtained in static culture at 20 C using the modified MRS medium in which sucrose was substituted for glucose. The enzyme retained 40% of its original activity in the presence of 15% NaCl, which is about 2 -folds higher than the activity of glutaminase from Aspergillus oryzae.

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Changes in composition and functional properties of proteins and their contributions to Nham characteristics

Cited by 147 publications

References 24 publications

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Study on microbial and physical changes in fish sauce during fermentation

Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

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