Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage
Fish sauce is one of the most important fermented products. The present study was conducted to produce sauce from the sturgeon intestine. The sauce included 1 % trypsin, pure salt, and Bacillus licheniformis with Lactobacillus plantarum subsp. plantarum, and 1 % trypsin with bacteria. They were kept...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002100 |
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| author | Mina Seifzadeh Anosheh Koochakian Sabour Ali Raoufi |
| author_facet | Mina Seifzadeh Anosheh Koochakian Sabour Ali Raoufi |
| author_sort | Mina Seifzadeh |
| collection | DOAJ |
| description | Fish sauce is one of the most important fermented products. The present study was conducted to produce sauce from the sturgeon intestine. The sauce included 1 % trypsin, pure salt, and Bacillus licheniformis with Lactobacillus plantarum subsp. plantarum, and 1 % trypsin with bacteria. They were kept at 35–37 °C for six months. Coliform, Escherichia coli, mold and yeast, and aflatoxin were not observed in the treatments. Overall acceptance (4.24–4.95), lightness (81.45–81.72), and soluble solids (48.74 -48.89 0Brix) were highest in bacterial (4.24 and 81.45) and enzymatic-bacterial (4.95 and 81.72) treatments. Protein was highest in the traditional (13.72 %). Protein hydrolysis had the highest and lowest contents in the bacterial (95–100) and traditional treatments (50.00) (p < 0.05). Bacteria were within the permissible range (1.99 -2.78 log CFU/g) (p > 0.05). Fat (3.14–4.35 %), moisture (43.36–44.81 %), specific gravity (1.45 – 3.87 mg/ml), pH (6.12 -6.90), salinity (23.18–23.45 %), PV (2.12 – 4.46 meq/kg oil) and TBARS (1.47–2.46 mg/kg) had no significant differences (p > 0.05). TVB-N (86.17–91.25 mg/100 g) was meaningful in sauce samples (p < 0.05). Considering the lack of significant difference in the results of bacterial treatments compared to enzymatic-bacterial treatments, the significant difference compared to other treatments, and the economic justification, using bacteria is suggested for sauce production from the viscera of the sturgeon. |
| format | Article |
| id | doaj-art-2aa12b4cd9154ecab015d8c05067d8d9 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-2aa12b4cd9154ecab015d8c05067d8d92025-08-20T02:39:59ZengElsevierApplied Food Research2772-50222025-06-015110090210.1016/j.afres.2025.100902Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storageMina Seifzadeh0Anosheh Koochakian Sabour1Ali Raoufi2National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Iran; Corresponding author.National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, IranStudent Research Committee, Department of Medicine, Faculty of Medicine, Tonekabon Branch, Islamic Azad University, Tonekabon, IranFish sauce is one of the most important fermented products. The present study was conducted to produce sauce from the sturgeon intestine. The sauce included 1 % trypsin, pure salt, and Bacillus licheniformis with Lactobacillus plantarum subsp. plantarum, and 1 % trypsin with bacteria. They were kept at 35–37 °C for six months. Coliform, Escherichia coli, mold and yeast, and aflatoxin were not observed in the treatments. Overall acceptance (4.24–4.95), lightness (81.45–81.72), and soluble solids (48.74 -48.89 0Brix) were highest in bacterial (4.24 and 81.45) and enzymatic-bacterial (4.95 and 81.72) treatments. Protein was highest in the traditional (13.72 %). Protein hydrolysis had the highest and lowest contents in the bacterial (95–100) and traditional treatments (50.00) (p < 0.05). Bacteria were within the permissible range (1.99 -2.78 log CFU/g) (p > 0.05). Fat (3.14–4.35 %), moisture (43.36–44.81 %), specific gravity (1.45 – 3.87 mg/ml), pH (6.12 -6.90), salinity (23.18–23.45 %), PV (2.12 – 4.46 meq/kg oil) and TBARS (1.47–2.46 mg/kg) had no significant differences (p > 0.05). TVB-N (86.17–91.25 mg/100 g) was meaningful in sauce samples (p < 0.05). Considering the lack of significant difference in the results of bacterial treatments compared to enzymatic-bacterial treatments, the significant difference compared to other treatments, and the economic justification, using bacteria is suggested for sauce production from the viscera of the sturgeon.http://www.sciencedirect.com/science/article/pii/S2772502225002100AcipenserMicrobial productsSeafood biotechnologyValue added productsWaste |
| spellingShingle | Mina Seifzadeh Anosheh Koochakian Sabour Ali Raoufi Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage Applied Food Research Acipenser Microbial products Seafood biotechnology Value added products Waste |
| title | Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage |
| title_full | Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage |
| title_fullStr | Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage |
| title_full_unstemmed | Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage |
| title_short | Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage |
| title_sort | effects of processing by enzymatic bacteria and traditional methods on produced sauce quality from the intestine of farmed sturgeon during storage |
| topic | Acipenser Microbial products Seafood biotechnology Value added products Waste |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225002100 |
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