Effects of partial substitution of salt with selected minced spices on microflora and physicochemical characteristics of fermented catfish

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.