Cover Image

Microbial and chemical properties of anchovies based fish sauce (BUDU)

This study was conducted to assess the microbial load and chemical properties of anchovies based fish sauce made from anchovy, Stolephorus sp with 3:2 fish to salt ratio at 1st day, 1st month, 2nd month, 3rd month, 4lh month and 5th month of fermentation. The samples of the anchovies based fish sa...

Full description

Saved in:
Bibliographic Details
Main Author: Zainudin, Nurnadirah
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2016
Subjects:
R856-857 Biomedical engineering. Electronics. Instrumentation
Online Access:http://eprints.usm.my/61335/1/NURNADRAH%20BINTI%20ZAINUDIN%20-%20e.pdf
http://eprints.usm.my/61335/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.usm.eprints.61335
record_format eprints
spelling my.usm.eprints.61335 http://eprints.usm.my/61335/ Microbial and chemical properties of anchovies based fish sauce (BUDU) Zainudin, Nurnadirah R856-857 Biomedical engineering. Electronics. Instrumentation This study was conducted to assess the microbial load and chemical properties of anchovies based fish sauce made from anchovy, Stolephorus sp with 3:2 fish to salt ratio at 1st day, 1st month, 2nd month, 3rd month, 4lh month and 5th month of fermentation. The samples of the anchovies based fish sauce was taken directly from the budu factory in Tumpat, Kelantan. For microbial load properties analysis, the total plate count was determined using plate count agar (PCA) which was incubated for 48 hours at 37°C. Moreover, chemical properties analysis that are moisture, total ash, crude protein, fat, carbohydrate and pH were determined using standard method. Microbial load for the total plate count (TPC) using pour plate increase significantly from 4.8x103 cfu/mL to l.OxlO4 cfu/mL after 5 months of fermentation. Microbial load using spread plate increase significantly from 6.9xl04 cfu/mL to 1.2x10s cfu/mL. The increase in the TPC at the initial stage of fermentation could be due to bacterial and autolytic spoilage that occurred once the anchovies mixture was prepared. An increase of the microbial load was also due to most of the halophilic bacteria successfully adapted well to high salt environment. Moisture content of samples from 47.37%-59.57% with mean 52.4±4.0. Ash content range from 34.7%-39.4% with mean 36.7±1.9. Result show decreased of fat content throughout fermentation from 4.58% to 1.41% with mean 2.8±1.2. Protein content increased significantly with mean 4.7±0.7 and pH value range from 4.27-5.17. Based on microbiological safety of ready-to-eat foods, spoilage eventually occurred at a level around 109 cfu/mL due to the production of lactic acid. The anchovy based fish sauce from factory in Tumpat, Kelantan showed low level of microbial load thus safe for consumer consumption. The level of moisture and protein in budu samples were higher than value in Malaysian Foods Composition Database (59.6% moisture, 6.4% protein). Protein level also complied with Malaysian Food Act 1983 which stated that budu should contain not less than 5% protein. Ash represents inorganic components and minerals in food and there was high level of minerals in budu products. However, the percentage of fat was lower than the value documented in Malaysian Foods Composition Database (1.4%). The fat content was originated from the addition of salt into fermented fish. Universiti Sains Malaysia 2016 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/61335/1/NURNADRAH%20BINTI%20ZAINUDIN%20-%20e.pdf Zainudin, Nurnadirah (2016) Microbial and chemical properties of anchovies based fish sauce (BUDU). Project Report. Universiti Sains Malaysia. (Submitted)
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic R856-857 Biomedical engineering. Electronics. Instrumentation
spellingShingle R856-857 Biomedical engineering. Electronics. Instrumentation
Zainudin, Nurnadirah
Microbial and chemical properties of anchovies based fish sauce (BUDU)
description This study was conducted to assess the microbial load and chemical properties of anchovies based fish sauce made from anchovy, Stolephorus sp with 3:2 fish to salt ratio at 1st day, 1st month, 2nd month, 3rd month, 4lh month and 5th month of fermentation. The samples of the anchovies based fish sauce was taken directly from the budu factory in Tumpat, Kelantan. For microbial load properties analysis, the total plate count was determined using plate count agar (PCA) which was incubated for 48 hours at 37°C. Moreover, chemical properties analysis that are moisture, total ash, crude protein, fat, carbohydrate and pH were determined using standard method. Microbial load for the total plate count (TPC) using pour plate increase significantly from 4.8x103 cfu/mL to l.OxlO4 cfu/mL after 5 months of fermentation. Microbial load using spread plate increase significantly from 6.9xl04 cfu/mL to 1.2x10s cfu/mL. The increase in the TPC at the initial stage of fermentation could be due to bacterial and autolytic spoilage that occurred once the anchovies mixture was prepared. An increase of the microbial load was also due to most of the halophilic bacteria successfully adapted well to high salt environment. Moisture content of samples from 47.37%-59.57% with mean 52.4±4.0. Ash content range from 34.7%-39.4% with mean 36.7±1.9. Result show decreased of fat content throughout fermentation from 4.58% to 1.41% with mean 2.8±1.2. Protein content increased significantly with mean 4.7±0.7 and pH value range from 4.27-5.17. Based on microbiological safety of ready-to-eat foods, spoilage eventually occurred at a level around 109 cfu/mL due to the production of lactic acid. The anchovy based fish sauce from factory in Tumpat, Kelantan showed low level of microbial load thus safe for consumer consumption. The level of moisture and protein in budu samples were higher than value in Malaysian Foods Composition Database (59.6% moisture, 6.4% protein). Protein level also complied with Malaysian Food Act 1983 which stated that budu should contain not less than 5% protein. Ash represents inorganic components and minerals in food and there was high level of minerals in budu products. However, the percentage of fat was lower than the value documented in Malaysian Foods Composition Database (1.4%). The fat content was originated from the addition of salt into fermented fish.
format Monograph
author Zainudin, Nurnadirah
author_facet Zainudin, Nurnadirah
author_sort Zainudin, Nurnadirah
title Microbial and chemical properties of anchovies based fish sauce (BUDU)
title_short Microbial and chemical properties of anchovies based fish sauce (BUDU)
title_full Microbial and chemical properties of anchovies based fish sauce (BUDU)
title_fullStr Microbial and chemical properties of anchovies based fish sauce (BUDU)
title_full_unstemmed Microbial and chemical properties of anchovies based fish sauce (BUDU)
title_sort microbial and chemical properties of anchovies based fish sauce (budu)
publisher Universiti Sains Malaysia
publishDate 2016
url http://eprints.usm.my/61335/1/NURNADRAH%20BINTI%20ZAINUDIN%20-%20e.pdf
http://eprints.usm.my/61335/
_version_ 1817842963357630464
score 13.223943

Similar Items