scholarly journals Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and acid-assisted fermentation

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 262-271
Author(s):  
M.A. Ezzat ◽  
M.H. Ghazali ◽  
K. Roselina ◽  
D. Zare
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fermentation Process ◽  
Ph Value ◽  
Oreochromis Mossambicus ◽  
Consumer Acceptability ◽  
Fermentation Time ◽  
Organic Acid Content

Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some producers add tamarind (Tamarindus indica) pulp and/or dried slices of Garcinia atroviridis to assist the fermentation process. In this study, there was no correlation detected between pH value, titratable acidity (% lactic acid), salt concentration, organic acid composition and the consumer acceptability of ikan pekasam commercial samples made of black tilapia as well as Javanese carp. The organic acid composition in both natural and acid-assisted fermented ikan pekasam from black tilapia and Javanese carp were compared. The results obtained showed that lactic acid was the major organic acid detected, followed by succinic acid and acetic acid. The addition of tartaric and/or garcinia acids was proven to reduce the fermentation time. Therefore, the addition of acid has assisted the fermentation process by increasing the total organic acid content, mainly lactic acid. Moreover, the 9-point hedonic scale showed that ikan pekasam made of Javanese carp had higher overall acceptability due to tender flesh/muscle texture compared to black tilapia regardless of the fermentation process and organic acid content

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

scholarly journals Physicochemical properties of oci fish joruk (Rastrelliger kanagurta) and the antioxidant activity of joruk hydrolysate

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 786-792
Author(s):  
S. Anggrahini ◽  
W. Setyaningsih ◽  
A. Ningrum ◽  
Anto ◽  
N.M. Agustiari
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Acid Content ◽  
Soluble Protein ◽  
Fermentation Process ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
Lactic Acid Content ◽  
Palm Sugar ◽  
Rastrelliger Kanagurta

Joruk is a traditional fishery product made by spontaneous fermentation process using lactic acid bacteria by salting method, followed by fermentation process. Hydrolysis of proteins with the pepsin and a combination of pepsin and trypsin enzymes by in vitro can produce bioactive peptides. The aims of this study were to investigate the change of soluble protein and lactic acid content in oci fish joruk (Rastrelliger kanagurta) and to determine the influence of the enzyme hydrolysis on the antioxidant activity of joruk. The raw material used in this highest study was the oci fish obtained from Gorontalo, Indonesia. The produced joruk was added with the concentration of palm sugar 10%, 20% and 30% then fermented for 8 days, 10 days and 12 days. Protein hydrolysis using the pepsin enzyme and a combination of pepsin and trypsin enzyme. The results showed that the addition of palm sugar and fermentation time can reduce soluble protein and increase the lactic acid content. The highest antioxidant activity was found in joruk hydrolysate that hydrolyzed by pepsin enzyme with the addition of 30% palm sugar and 12 days fermentation, with a value of 5.28%.

scholarly journals ASSESSMENT OF ORGANIC ACID CONTENT, AND BRIX VALUE OF REPRESENTATIVE INDIGENOUS FERMENTED PLANT BEVERAGES OF THAILAND

2016 ◽  
Vol 10 (1) ◽  
pp. 350 ◽  
Author(s):  
Chaiyavat Chaiyasut ◽  
Netnapa Makhamrueang ◽  
Sartjin Peerajan ◽  
Bhagavathi Sundaram Sivamaruthi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Ph Value ◽  
Sugar Content ◽  
Human Consumption ◽  
Fermented Foods ◽  
Brix Value ◽  
Organic Acid Content

ABSTRACTObjective: In Thailand, people believe that the fermented plant beverages (FPBs) have the pharmaceutical effects and consumption of FPBs cure thediseases. This study was conducted to detect and quantify the organic acids, pH, and Brix value of the commonly using FPBs of Thailand.Methods: The samples were collected from all the region of Thailand. The total acidity, pH, and organic acid content were measured by titration, pHmeter, and high-performance liquid chromatography methods, respectively. The sugar content of the sample was assessed by Brix value determinationusing a refractometer.Results: All the tested FPBs showed the pH value of 2-4 except sample no. 64 (pH 6.49) and 65 (pH 5.72). The acidity of the samples showed a rangeof ~0.1-2.5% of lactic acid equivalent. The acidity of sample no. 64 and 65 was not in detectable level. As per the Thai Community Product Standard(TCPS) - No. 481/2004, all the samples were qualified for the human consumption except sample no. 64 and 65. About 34, 17, 58, 53, 8, 6, 12, and1 samples were detected with 0.018-0.241, 0.015-0.389, 0.028-1.244, 0.052-0.550, 0.024-0.267, 0.049-0.373, 0.025-0.980, and 0.31 mg/mL of as tartaric,malic, lactic, acetic, citric, sorbic, fumaric, and propionic acids, respectively. The sugar content of the sample no. 9 and 49 was >55 % of Brix value, whileother tested samples were <50%.Conclusion: All the tested FPBs were harmless to human regarding organic acid content, pH, and Brix value except sample no. 64 and 65 as per theTCPS. Further studies are mandatory to explore the microbial and pharmaceutical nature of traditional FPBs and other fermented foods of Thailand.Keywords: Brix value, Fermented plant beverages, Morinda, Organic acids, pH.

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

Bio-Boron Fertilizer Applications Affect Amino Acid and Organic Acid Content and Physiological Properties of Strawberry Plant

2018 ◽  
Vol 61 (2) ◽  
pp. 129-137 ◽  
Author(s):  
N. Kitir ◽  
A. Gunes ◽  
M. Turan ◽  
E. Yildirim ◽  
B. Topcuoglu ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Acid Content ◽  
Strawberry Plant ◽  
Physiological Properties ◽  
Organic Acid Content

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P &lt; 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P &lt; 0.01) highest lactic acid content (43.39 &plusmn; 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 &plusmn; 0.18) was calculated for non-pressed experimental silage (D &ndash; 3 l/t of KEM). As compared with untreated control the highest percentage (P &lt; 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 &plusmn; 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P &lt; 0.01) contents of butyric acid (26.37 &plusmn; 0.91 g/DM) and propionic acid (4.58 &plusmn; 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P &lt; 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low. &nbsp;

Sign in / Sign up

Export Citation Format

Share Document