Abstract:
Fermented fish is one of most popular preservation techniques to preserve fish and
produce unique organoleptic attributes and taste. It is produced in cottage industry
and each country has its own preference fermentation technique influenced by
culture and availability of raw materials. This study was conducted on the effect
of partial substitution of salt with selected minced spices on the micro-flora,
physical and chemical conditions of Malaysian fermented catfish. The objective
of this study was to investigate the effects of selected minced spices, namely
ginger, black pepper and turmeric on the fermented catfish after its salt
concentration had been reduced to half from normal usage of salt concentration
(30%) in fermented catfish. The use of these spices as antimicrobial agents was
mainly to reduce the microbial load in the fermented catfish. The physicochemical
analyses such as visual observation, pH, acidity, colour, texture measurement
were observed in the prepared fermented fish for 8-days fermentation. At the same
time, microbiological quality and lactic acid bacteria (LAB) count were also
determined.
