Paper Details

Physicochemical characteristics, microbial quality and organoleptic acceptability of indonesian traditional fermented fresh water fish (Anabas testudineus Bloch) prepared using different concentrations of salt and lime (Citrus aurantifolia Swingle ) juice

Petrus

DOI: https://dx.doi.org/10.12692/ijb/6.8.157-170

Int. J. Biosci. 6(8), 157-170. April, 2015. (PDF)

Abstract:

The physico chemical characteristics, organoleptic acceptability and microbial quality of fermented fresh water fish (Betok-Anabas testudineus Bloch) locally populer as Wadi Betok prepared using 5,15. 25 and 35% (w/w) salt combined with 0, 3, 6 and 9% (w/w) lime juice respectively were investigated. The results showed that addition of 35% (w/w) salt combined with 9% (w/w) lime juice during preparation affected organoleptic traits especially texture and taste with low pH and aw values, low moisture, fat and ash contents as well as TPC number and TVB-N value but slightly high protein content and Lactic Acid Bacteria count . Therefore the addition of salt and lime juice considered could improve the quality of traditional fermentation fresh water fish (Betok – -Anabas testudineus Bloch) products.