Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

Riebroy, Siriporn; Benjakul, Soottawat; Visessanguan, Wonnop

doi:10.1016/j.lwt.2007.04.014

Cited by 84 publications

(61 citation statements)

References 34 publications

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“…It has been reported that MHC was the most susceptible muscle proteins . When MHC was not available, actin can be hydrolyzed (Riebroy et al 2008). It was also found that troponin and tropomyosin also disappeared in all samples.…”

Section: Protein Patternsmentioning

confidence: 83%

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

et al. 2014

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Chemical composition and physical properties of 11 salted shrimp pastes (Kapi) obtained from various places of Thailand were determined. Based on proximate composition, protein constituted the major component (29.44-53.27 %, dry wt. basis). All samples contained 22.77-35.47 % NaCl with A w of 0.695-0.774. Various formal nitrogen contents (11.96-22.87 mg N/g sample) were in agreement with different degrees of hydrolysis (12.68-20.76 %), suggesting the varying cleavage of peptides among the samples. From electrophoretic study, salted shrimp paste contained a large amount of small molecular weight proteins and peptides. Different samples had different colors with DE Ã of 47.10-60.43 and DC Ã of 9.46-20.76. The samples had total carotenoid content of 0.54-1.97 mg/g sample. Free astaxanthin, astaxanthin diester and canthaxanthin were the major carotenoids in salted shrimp paste. Thus, salted shrimp paste is a good source of protein and serves as the nutritious condiment.

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Section: Protein Patternsmentioning

confidence: 83%

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

et al. 2014

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“…But actin was present in all except in dry phasa fish where the band was not distinct. MHC was more susceptible to hydrolysis, compared with actin (Riebroy et al 2008).…”

Section: Proteins Pattern In Electrophoretic Studymentioning

confidence: 91%

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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“…The pressing was done manually by hand because there is no machine available for dangke production. Riebroy et al (2008) clearly showed that apart from waterloss, denaturation and gelation of protein in the food system swere indeed related to the texture as it was mainly dealing with shearforce or gel strengh.…”

Section: Physical Characteristics Of Dangkementioning

confidence: 98%

Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations

Mukhlisah

Arief

Taufik

2017

Med Pet

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Dangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme) and their effects on physical, chemical, microbiological, and hedonic qualities of dangke. This study consisted of two stages: preparation of papain and dangke production with heating temperatures (70, 80, and 90 °C) and papain treatments (0.2%, 0.3%, and 0.4%). The experiment was conducted in a completely randomized design with a 3 x 3 factorial arrangement with three replicates. The first factor was the processing temperature consisted of 3 levels i.e., 70, 80, and 90 °C. The second factor was the papain concentration consisted of 3 levels i.e., 0.2%, 0.3%, and 0.4%. The obtained data were evaluated using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test to observe the significances among treatments. Papain and amino acids were characterized using descriptive methods and organoleptic study was performed by non-parametric test (Kruskal-Wallis). The highest protein concentration was found in commercial papain (Merck, 360.63 mg/100 g), while the protein content of papain used in this study was of 323.21 mg/100g. However, these enzymes had similar molecular weight of 19.17 kDa. The optimum condition of dangke preparation was found at heating temperature of 80 °C and 0.3% of papain concentration, resulting in the most desirable characteristics of dangke in terms of chemical, physical, and microbiological properties as well as hedonic evaluation. Keywords

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Properties and acceptability of Som-fug, a Thai fermented fish mince, inoculated with lactic acid bacteria starters

Cited by 84 publications

References 34 publications

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

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

Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations

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