Physicochemical, microbiological and sensory characteristics of fish sauce from spined anchovy (Stolephorus tri)

Abstract

Recently, the consumer demand for imported Thai fish sauce is increasing in
Bangladesh domestic market. To satisfy potential consumer demand, underutilized marine fish of
the Bay of Bengal can be used in this regard to produce fish sauce locally. A study was,
therefore, undertaken to prepare fish sauce from underutilized spined anchovy (Stolephorus tri,
locally called ‘kata phasha’) using 25% (w/w) salt in earthen containers and characterized essential
quality parameters. Fermentation was continued for 7 months, and physicochemical,
microbiological, and sensory characteristics of the product during processing were studied. At the end
of fermentation, moisture and mineral content of the sauce reached to high values of 68.54 ±
0.35% and 22.56±0.35%, respectively with a concomitant decrease in protein (5.03 ± 0.05%).
Total volatile base nitrogen (TVB-N) and total nitrogen (TN) values, on the other hand, reached
18.42±0.00 mg/100 g and 0.76±0.02 g N/100 ml, respectively with a relatively high bacterial
load of 7.14±0.02 log cfu/ml. Sensory evaluation conducted by a group of untrained panelists
revealed high acceptability of the fish sauce in terms of colour, flavour, taste (e.g. saltiness,
bitterness, sweetness, sourness and umami), clearness, liquidity and overall acceptability. It is
concluded that low-valued fish like spined anchovy of the Bay of Bengal can be used as a raw
material to produce good quality fish sauce.