Quality characteristics of fermented sour fish cake (Nham‐Pla)

Abstract

Nham-Pla (fermented sour fish cakes) were made from four kinds of fish, namely, striped catfish and nile tilapia from the fresh water fish and threadfin bream and barracuda from the marine fish. Sensory evaluation tests showed that Nham-Pla made from the fresh water fish have a higher acceptability score; and score differences between catfish and nile tilapia are insignificant. However, score differences between threadfin bream and barracuda are noticeably large. Chemical analysis and Microbiological analysis have also been performed. Results indicated that the range of pH readings

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

“…The bacterial counts increased rapidly by day 2, reaching levels of 8.98–9.02 log CFU/g, and remained stable thereafter. These results align with those of Sangjindavong et al [ 37 ], who observed stable TVC and LAB levels in fermented barracuda during days 2–7 of fermentation.…”

“…LAB play key roles in fish sausage fermentation [ 3 , 37 , 38 ]. Several LAB species produce amylase, which converts starch into glucose [ 39 ].…”

“…The accumulation of acid and volatile compounds produced by LAB enhances the aroma, flavor, texture, and shelf life of fermented fish products, including fermented fish sausages [ 6 , 8 , 36 , 39 ]. Sangjindavong et al [ 37 ] demonstrated that the stationary phase of LAB may begin on day 2 and continue throughout the fermentation process. The findings from the present study indicate that a significant amount of lactic acid may be produced from day 2 onwards, leading to increased TA and decreased pH in the EFFS (Figures 3(a) and 3(b) ).…”