The Effect of Reduced Salt Content and Addition of Halophilic Lactic Acid Bacteria on Quality and Composition of Fish Sauce made from Sprat

Sammendrag

Six fish sauce samples, three of each containing about 23
and 20% (w/w) salt, were made from sprat (Sprattus sprattus) caught in
the North Sea. The effects of different salt concentrations and addition
of a halophilic lactic acid bacteria (Tetragenococcus halophilus) on
autolysis, chemical composition and organoleptic quality were studied.
Both autolytic and microbial activity were highest at the lowest salt
concentration, and the low salt samples also had the highest weight per
weight protein/salt-ratio (0.5). Apparently, some lactic acid production
occured in the low salt sample where both T. halophilus and 1% glucose
were added, but it is uncertain whether this acid production contributed
significantly to the preservation. Organoleptic evaluation of the sauce
samples after 9 months storage showed that several fish sauce samples
had an acceptable quality, but all the experimental samples were rated
as significantly inferior to first grade commercial Thai fish sauce (Nam
pla). To improve tissue solubilization and flavor development, it may
be necessary to add some hydrolytic enzymes and a mixture of halophilic
bacteria isolated from good quality fish sauce