Effect of fermentation temperature, type of fish and salt concentration on physico-chemical characteristics of budu

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dc.contributor.authorTan Sali, Afiza
dc.date.accessioned2014-11-03T02:07:41Z
dc.date.available2014-11-03T02:07:41Z
dc.date.issued2009
dc.descriptionMasteren_US
dc.description.abstractStudy on the physico-chemical characteristics of budu are important factors for product development and commercialization. Twelve ‘budu’ samples from 12 manufacturer’s in Kelantan were been used for study on the physico-chemical characteristics of budu. Other research on ‘budu’ and fish sauce also has been referred for the study on physico-chemical characteristics of budu. The data of twelve ‘budu’ samples have been analyzed using the One-Way ANOVA statistical analysis. The suggested physico-chemical characteristics for unprocessed ‘budu’ is soluble solids content, PTT (not less than 33.0 °Brix), crude protein (not less than 13.0 %, w/v), salt content (15.0-33.0 %, w/v), pH 5.3-6.2, essential amino acids (not less than 47.0 mg/g) and taste-active component (not less than 31.0 mg/g). Whereas for negative factors affecting ‘budu’ quality should be histamine content not more than 50.0 mg/100 g, trimethylamine content, TMA not more than 14.0 mg/100 g, total volatile nitrogen, TVN not more than 40.0 mg/100 g, 3-MCPD not more than 2.5 μg/ml budu, total plat count not more than 2.7 log CFU/ml and pathogenic microbial, nil. The effect of fermentation temperature (30 °C, 40 °C), type of fish (Stolephorus spp. and Clupeidea spp.) and salt concentration (ratio fish: salt, 3:2, 1:1). Univariate Statistical Analysis and Correlation Analysis have been used to monitor the significant effect and interaction of variables with chemical composition (PTT, pH, acidity, crude protein, crude fat content, protease activity, liquid percentage, amino acid content and salt content), microbiology (total plate count, yeast and mold) and negative contributions (histamine, TMA, TVN and 3-MCPD) to the ‘budu’ sample. The results showed that, 4 month old ‘budu’ fermented at 40 °C with a ratio 3:2, part of fish: salt (40 % salt) to be of higher quality and achieved the suggested physico-chemical characteristics of budu. The differences of fish species used cause the suspected variation in physico-chemical characteristics of budu from Kelantan and Pulau Pangkor anchovies’s. ‘Budu’ from Kelantan anchovies’s contained higher (p<0.05) crude protein content, amino acid and liquid percentage compared to ‘budu’ from Pulau Pangkor anchovies’s. However, Pulau Pangkor anchovies’s also has a potential to be used for ‘budu’ processing based on the study of physico-chemical characteristic in unprocessed ‘budu’ samples.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/188
dc.language.isoenen_US
dc.subjectChemical scienceen_US
dc.subjectFermentation temperatureen_US
dc.subjectSalt concentrationen_US
dc.subjectBuduen_US
dc.titleEffect of fermentation temperature, type of fish and salt concentration on physico-chemical characteristics of buduen_US
dc.typeThesisen_US
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