Physicochemical characteristics of anchovy sauce (budu) produced in Kelantan and Terengganu

Abstract

This study was conducted to determine and compare the physicochemical characteristics of anchovy sauce (budu) produced in Kelantan and Terengganu, since there were only a few studies on budu produced in Malaysia. Six samples of budu which is three samples from Kelantan and three samples from Terengganu respectively were collected to be analyzed. The physical properties, chemical compositions, and the amino acids profile of budu were investigated in this study. For physical characteristics, the color and viscosity analyses have been done where as for the chemical compositions analyses, it was included the analyses of pH, salt content, and proximate (moisture, protein, fat, ash, and carbohydrate content). Lastly, the amino acids profile analyses was also conducted to investigate what are the amino acids that available in anchovy sauce. By using HPLC, we have successfully determined seventeen amino acids that available in anchovy sauce. The physicochemical characteristics of budu samples were almost similar to most of the data found in the literature. Budu samples were slightly acidic, with pH between 5.02 and 5. 92. The viscosity of the sample showed the significant different among all the samples, between 46.15 mPa-s and 112.52 mPa-s. Results showed that budu contained high amount of salt and protein, average between 38.37% - 51.23%, and 9.69% - 15.02 %, respectively. The data also indicated that budu contained low amount of fat and carbohydrate, where fat content was less than 1 %, and carbohydrate was between 0.07% and 6.51 %. The data also showed that ash and moisture content in budu were not significantly different. It contained about 15.75% - 18.81 % of ash, and 64.27% - 69.46% of moisture. For the amino acids profile, glutamic acid showed the highest concentration in all the samples in both states. The content of essential amino acids (lysine, leucine, isoleucine, threonine, and valine) were found to be dominant in budu.