Biology Reference
In-Depth Information
found as predominant amino acids in bakasang , a fi sh sauce from Indonesia
(Ijong and Ohta, 1995). Similarly, glutamic acid was the predominant
amino acid in momoni (Sanni et al., 2002). Anti-oxidant activity has also
been found in a number of fermented fi shery products such as fermented
blue mussels (Jung et al., 2005), fi sh sauces (Harada et al., 2003; Michihata,
2003) and fermented shrimp paste (Peralta et al., 2005). In a recent study,
the antioxidant activity and nutritional components of the Philippine salt-
fermented shrimp paste were improved through prolonged fermentation
(90, 180, and 360 d). The antioxidant ability against 1, 1-diphenyl-2-
picryhydrazyl (DPPH) radical, hydrogen peroxide, and lipid peroxidation
increased signifi cantly with prolonged fermentation. Polyunsaturated fatty
acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
in the shrimp paste were not substantially damaged for 360 d, while free
amino acid content dramatically increased at 90 d. These results suggest
that properly prolonged fermentation would improve antioxidant ability
and some nutritional value in the salt-fermented shrimp paste (Peralta
et al., 2008).
NUTRITIONAL AND FUNCTIONAL EVALUATION OF
FERMENTED FISHERY PRODUCTS
The primary objectives of fermenting fi sh are to preserve the fi sh and
develop a desirable fl avour. However, processing sometimes tends to
affect the nutritional value of food products. Table 6.7 shows the proximate
analysis of different types of fresh and cured fi shery products. Considering
fi sh as a major source of protein, a general observation of Table 6.6 shows
that curing (smoking, fermentation and salting) does not adversely affect
the crude protein content of fi shery products. The moisture content of
fermented fi sh varies from about 12% in smoked dried anchovies to 65%
in wet salted cured fi sh ( momone ). e salt level is low. The protein content
of fermented fi sh ranges from about 20% to nearly 50% depending on the
water content. This makes the product a good source of animal protein.
Table 6.7 Proximate compositions of raw and cured fi sh
Type of Fish
Energy in
Calories
Moisture %
Protein %
Fat %
Ash %
Anchovy
Fresh
92
73.8
18.4
1.5
7.3
Dry smoked
380
11.9
68.6
3.5
16.0
Sun-dried
308
16.2
58.4
4.0
18.5
Bigeye Snapper ( Priacanthus tayenum )
Fermented ( somfu g)
70-89
11.4-16.0
1.2-1.6
2.5-3.6
Table 6.7 contd...
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