Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

Abstract

Fish paste is popular condiment that possessing a characteristic appetite-stimulating aroma. Nowadays many fermented fish paste prefer to use lower salt to produce fish paste. Fermented fish paste from dried anchovy fish was prepared with 2% NaCl (w/w), fermented at room temperature for 8 and 32 days of fermentation. The dried anchovy fish obtain from Rejomulyo Market, Central Java, with + 7 cm of size. The method of research was experimental field. Biochemical changes during fermentation were investigated. Result revealed that during fermentation, pH and water content value were increased. Amino acid composition showed that the contents of glutamic acid, aspartic acid, lysine, leucin and arginin were higher than other amino acids. Free amino acid content of fermented fish paste was fluctuated during the fermentation period but most of free amino acids were increased. Almost all fatty acids decreased during fermentation except stearic acid, EPA and DHA. The essential fatty acid found was linolenic acid which was higher in initial period. Content of amino and fatty acids may contribute to the taste and flavor of fermented fish paste. From the nutritional view, the use of low salt concentration (2%) in producing fish paste was still able to contribute the fermentation process, avoid putrefaction and result in protein, some amino acid and fatty acid increase during early fermentation. But allegedly the shelf life of this paste is shorter because in the 32 days fermentation, the pH start to increase which means the volatile base compound formed already high.

Enhancing Quality of Drying Mixed Shrimp Paste from Karawang with Red Pigment by Angkak

“…The mass loss was not only caused the evaporating water, but other composition that had sample under the drying condition. This was same statement by researcher of fish paste [9]. Nevertheless, the SM was significant and even UI50A, but the fluctuation of day could not be predicted exactly.…”

“…Thereupon, fermentation also had a role. Researchers [9] declared that this process improved antioxidant activity, pH, and water content. Fermented food was ancient technic to enhance the functional and variate flavor value of the matter [12].…”

Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince

“…Similarly, as it was reported for anchovy (Stolephorus sp. )-the increase of pH during fermentation assigned to the formation of ammonia indicating to the degradation of proteins (Anggo et al, 2015). Addition of salt (1-4%) to mince (Table 2) did not prevent the formation of ammonia during fermentation however it slightly promoted the growth and acidification of B. lactis Bb12.…”

Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

“…The pH value in fermentation products can be increased by extending the fermentation time, as a result of, for example, ammonia production (Anggo et al, 2015). The average pH of the commercial buduk was 5.55±0.38 (Table 1).…”

“…Some of the fermented fish from West Kalimantan have similar pH value such as fermented ale-ale and cincalok (Nofiani et al 2010;Nofiani and Ardiningsih 2018). The pH of the fish paste produced from the Province of West Java was higher than that of the buduk which is 6.42 (Anggo et al 2015). Traditional bakasang shows pH value from 5.95 to 6.55 (Ijong and Ohta 1996).…”