Chemical and microbiological changes during fermentation of nonsom, anindigenous fermented fish in Sabah

Wong, Yin Far (2007) Chemical and microbiological changes during fermentation of nonsom, anindigenous fermented fish in Sabah. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The physicochemical, proximate properties and microbiological changes of nonsom, which is traditionally produced fermented fish with rice in Sabah, were studied during fermentation. Value of pH dropped significantly at first 5 days. Reversely, the value of titratable acidity rapidly increased at that period. The correlation between pH, titratable and salt content was studied throughout fermentation. The value of crude fat and crude fiber were gradually increased, while crude protein content of sample decreased in this spontaneous fish fermentation. There are no significant changes in ash content, moisture content, carbohydrate and salt content. Total aerobic mesophile, proteolytic bacteria, halotolerant bacteria, lactic acid bacteria, yeast and mould were included in microbiological counting. Total aerobic mesophiles was varied in 107 and 108. Lactic acid bacteria comprised the dominant microbial group in nonsom compared to other microbial groups except total aerobic mesophiles. The LAB strains isolated namely Lactobadllus brevis, Lactobadllus sakei, Lactobacillus plantarum, Lactobadllus hilgardii, Leuconostoc spp., Pediococcus spp., which exhibiting starch-fermenting characteristic.

Item Type: Academic Exercise
Uncontrolled Keywords: nonsom, proximate properties, microbiological change, fish, fermentation, pH, aerobic mesophiles
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 18 Nov 2013 03:02
Last Modified: 17 Oct 2017 05:35
URI: http://eprints.ums.edu.my/id/eprint/7527

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