Biochemical Changes During Salt Fermentation of Pangasius hypophthalmus (Sauvage, 1878)

Abstract

The suitability of Pangasius hypophthalmus as a raw
material for salt fermentation and changes during
135 days was analysed. Pangasius steaks were
fermented in food grade PVC jar and biochemical
parameters such as pH, salt, thiobarbutric acid
reactive substances (TBARS), free α-amino nitrogen
(FAN), moisture and ash content were analysed. The
moisture content of Pangasius had shown a slight
increase during fermentation from 54.9% (0th day)
to 56.67 (135th day). Ash content recorded an
increase from 11.98% on 1st day to 18.17% (135th
day). Salt content of Pangasius steaks has increased
significantly (p0.5) during fermentation. TBARS
content recorded an increase till 75th day and
decreased continuously till maturation. The FAN
registered an increase from 44.71 mg% (0th day) to
92.86 mg% (135th day).The moisture, pH, ash, salt,
TBARS, FAN in the final matured fermented
product were 56.67%, 5.93%, 18.17%, 14.43% and
0.21 mg malonaldehyde kg-1 of fat and 92.86 mg%
respectively. Therefore, it was concluded that
Pangasius developed a firm consistency and characteristic
flavour and taste over 135 days of maturation.