The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish

Amanda Chu Yi Yau and Wolyna Pindi and Rovina Kobun and Sylvester Mantihal (2024) The influence of Etlingera coccinea on the sensory acceptability and microbial safety of Dusun fermented fish. International Journal of Food (IJF), 1. pp. 110-121.

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Abstract

This study aimed to identify the best formulation of Dusun traditional fermented fish (Bosou) using sensory evaluation, specifically a 9-point hedonic test. Etlingera coccinea, at concentrations ranging from 0% to 8%, was incorporated into fermented fish samples. Results showed that the 2% Etlingera coccinea formulation (F1) consistently outperformed others, maintaining the traditional appearance while enhancing aroma, taste, and overall acceptability. F1's superiority was confirmed by a Friedman test ranking, exhibiting the lowest mean rank among alternatives (p < 0.05). It struck a delicate balance between enhanced sensory attributes and traditional expectations, making it the best Bosou formulation. Proximate analysis of F1 and control Bosou formulations revealed significant increases in ash, crude fat, and crude protein content for F1, indicating improved nutritional profiles. Shelf-life analysis demonstrated a significant reduction in the total viable count and total yeast and mould counts during later storage periods. Cooking effectively decreased microbial counts, ensuring levels were at safe for consumption (4 log10 CFU/g for total yeast and mould, 6 log10 CFU/g for total viable count). A notable decrease in pH of raw and cooked samples over one month highlighted the recommendation to cook Dusun traditional fermented fish before consumption for safety. In conclusion, Etlingera coccinea showed promising sensory characteristics, nutritional content, and microbial quality, offering valuable insights for developing high-quality Bosou formulations.

Item Type:	Article
Keyword:	Bosou, Etlingera coccinea, Fermented fish, Traditional food
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	01 Oct 2024 10:30
Last Modified:	01 Oct 2024 10:30
URI:	https://eprints.ums.edu.my/id/eprint/41142

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