Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics
Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms. Functional foods containing unsaturated fatty acids are an alternative for preventing cardiova...
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ISEKI_Food Association (IFA)
2023-04-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/166 |
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| author | Diana Nur Afifah Intan Ratna Sari Nanda Trisna Prastifani Faizah Fulyani Gemala Anjani Nurmasari Widyastuti Vivilia Niken Hastuti |
| author_facet | Diana Nur Afifah Intan Ratna Sari Nanda Trisna Prastifani Faizah Fulyani Gemala Anjani Nurmasari Widyastuti Vivilia Niken Hastuti |
| author_sort | Diana Nur Afifah |
| collection | DOAJ |
| description | Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms. Functional foods containing unsaturated fatty acids are an alternative for preventing cardiovascular disease. The Indian mackerel (Rastrelliger kanagurta Cuvier) is rich in protein, polyunsaturated fatty acids, and non-essential and essential amino acids. Fish that are processed into sausage and fermented can be used as an alternative functional food to prevent cardiovascular disease. This study analysed the effect of fermentation time on nutritional content (carbohydrate, protein, fat, water, ash, amino acid, and fatty acid contents), physical properties, pH, and organoleptic properties in fermented mackerel sausage. This was a completely randomized experimental study with three fermentation times of 1, 2, and 3 days, and 0 days as a control. Fermentation was carried out spontaneously with 1.9% salt and sugar without adding a bacterial culture. The drying temperature was 50oC for 3 hours, and the fermentation temperature was 35oC. The fermentation duration of mackerel sausage affected the nutritional contents (carbohydrates, protein, fat, water, ash, amino acids, and fatty acids), physical properties (hardness and chewiness), pH, and organoleptic properties (colour, aroma, taste, and texture). Overall, the longer the fermentation time, the higher the carbohydrate, protein, fat, total ash content, total amino acid, total fatty acid, hardness and decreased organoleptic (colour, aroma, taste, texture), elasticity, and water contents. The best formulation for fermented mackerel sausage was 1 day of fermentation time. |
| format | Article |
| id | doaj-art-30fe9322f8224723b70bb841324906b5 |
| institution | Kabale University |
| issn | 2182-1054 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-30fe9322f8224723b70bb841324906b52024-12-09T23:15:40ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542023-04-0112110.7455/ijfs/12.1.2023.a4Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) CharacteristicsDiana Nur Afifah0Intan Ratna Sari1Nanda Trisna Prastifani2Faizah Fulyani3Gemala Anjani4Nurmasari Widyastuti5Vivilia Niken Hastuti6Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)Department of Nutrition Science, Faculty of Medicine, Universitas DiponegoroDepartment of Nutrition Science, Faculty of Medicine, Universitas DiponegoroDepartment of Medicine Biology and Biochemistry, Faculty of Medicine, Universitas DiponegoroDepartment of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms. Functional foods containing unsaturated fatty acids are an alternative for preventing cardiovascular disease. The Indian mackerel (Rastrelliger kanagurta Cuvier) is rich in protein, polyunsaturated fatty acids, and non-essential and essential amino acids. Fish that are processed into sausage and fermented can be used as an alternative functional food to prevent cardiovascular disease. This study analysed the effect of fermentation time on nutritional content (carbohydrate, protein, fat, water, ash, amino acid, and fatty acid contents), physical properties, pH, and organoleptic properties in fermented mackerel sausage. This was a completely randomized experimental study with three fermentation times of 1, 2, and 3 days, and 0 days as a control. Fermentation was carried out spontaneously with 1.9% salt and sugar without adding a bacterial culture. The drying temperature was 50oC for 3 hours, and the fermentation temperature was 35oC. The fermentation duration of mackerel sausage affected the nutritional contents (carbohydrates, protein, fat, water, ash, amino acids, and fatty acids), physical properties (hardness and chewiness), pH, and organoleptic properties (colour, aroma, taste, and texture). Overall, the longer the fermentation time, the higher the carbohydrate, protein, fat, total ash content, total amino acid, total fatty acid, hardness and decreased organoleptic (colour, aroma, taste, texture), elasticity, and water contents. The best formulation for fermented mackerel sausage was 1 day of fermentation time.https://www.iseki-food-ejournal.com/article/166Indian mackerel (Rastrelliger kanagurta Cuvier)SausageNutritional contentPhysical propertiesOrganolepticFermentation time |
| spellingShingle | Diana Nur Afifah Intan Ratna Sari Nanda Trisna Prastifani Faizah Fulyani Gemala Anjani Nurmasari Widyastuti Vivilia Niken Hastuti Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics International Journal of Food Studies Indian mackerel (Rastrelliger kanagurta Cuvier) Sausage Nutritional content Physical properties Organoleptic Fermentation time |
| title | Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics |
| title_full | Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics |
| title_fullStr | Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics |
| title_full_unstemmed | Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics |
| title_short | Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics |
| title_sort | effect of fermentation time on nutrition content physical properties ph amino acids fatty acids composition and organoleptics on fermented mackerel sausage rastrelligerkanagurta cuvier characteristics |
| topic | Indian mackerel (Rastrelliger kanagurta Cuvier) Sausage Nutritional content Physical properties Organoleptic Fermentation time |
| url | https://www.iseki-food-ejournal.com/article/166 |
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