Application of irradiation as pretreatment method in the production of fermented fish paste

Fermented fish paste, an important source of cheap protein in some regions, is one of the most consumed condiments in the Philippines. Two species of fish, dilis (Stolephrus commersonii) and galunggong (Decapterus macrosoma) were subjected to irradiation as pretreatment method prior to production of...

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Main Authors: Mojica, Elmer-Rico E., Nato, Alejandro Q., Jr., Ambas, Maria Edlyn T., Feliciano, Chito P., Francisco, Maria Leonora D. L., Deocaris, Custer C.
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Published: Animo Repository 2005
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Online Access:https://animorepository.dlsu.edu.ph/faculty_research/5480
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Institution: De La Salle University
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spelling oai:animorepository.dlsu.edu.ph:faculty_research-62382022-05-24T03:06:54Z Application of irradiation as pretreatment method in the production of fermented fish paste Mojica, Elmer-Rico E. Nato, Alejandro Q., Jr. Ambas, Maria Edlyn T. Feliciano, Chito P. Francisco, Maria Leonora D. L. Deocaris, Custer C. Fermented fish paste, an important source of cheap protein in some regions, is one of the most consumed condiments in the Philippines. Two species of fish, dilis (Stolephrus commersonii) and galunggong (Decapterus macrosoma) were subjected to irradiation as pretreatment method prior to production of bagoong isda. Pre-treatment at 3 and 10 kGy resulted in lower microbial load of the fermented fish paste. Irradiation of dilis resulted in an improved proteolytic degradation as compared with galunggong. There was no significant change in pH for both species. Acceptability scores of treatment at 3 kGy showed general improvement in the quality of the fish paste for dilis but not for galunggong. However, at 10 kGy, sample texture and overall acceptability was generally lower for dilis. SDS-PAGE electrophoresis of the water-soluble proteins indicate that at higher dose of radiation, fish proteins may have been converted to higher molecular weight aggregates which has affected fermentation properties of the substrates. Irradiation of fish prior to fermentation may result to chemical changes in proteins such as fragmentation, cross-linking, aggregation and oxidation and may likewise affect the chemical nature, physical state and organoleptic property of the final product. 2005-01-01T08:00:00Z text https://animorepository.dlsu.edu.ph/faculty_research/5480 Faculty Research Work Animo Repository Irradiation Fish pastes Biochemistry, Biophysics, and Structural Biology Biology
institution De La Salle University
building De La Salle University Library
continent Asia
country Philippines
Philippines
content_provider De La Salle University Library
collection DLSU Institutional Repository
topic Irradiation
Fish pastes
Biochemistry, Biophysics, and Structural Biology
Biology
spellingShingle Irradiation
Fish pastes
Biochemistry, Biophysics, and Structural Biology
Biology
Mojica, Elmer-Rico E.
Nato, Alejandro Q., Jr.
Ambas, Maria Edlyn T.
Feliciano, Chito P.
Francisco, Maria Leonora D. L.
Deocaris, Custer C.
Application of irradiation as pretreatment method in the production of fermented fish paste
description Fermented fish paste, an important source of cheap protein in some regions, is one of the most consumed condiments in the Philippines. Two species of fish, dilis (Stolephrus commersonii) and galunggong (Decapterus macrosoma) were subjected to irradiation as pretreatment method prior to production of bagoong isda. Pre-treatment at 3 and 10 kGy resulted in lower microbial load of the fermented fish paste. Irradiation of dilis resulted in an improved proteolytic degradation as compared with galunggong. There was no significant change in pH for both species. Acceptability scores of treatment at 3 kGy showed general improvement in the quality of the fish paste for dilis but not for galunggong. However, at 10 kGy, sample texture and overall acceptability was generally lower for dilis. SDS-PAGE electrophoresis of the water-soluble proteins indicate that at higher dose of radiation, fish proteins may have been converted to higher molecular weight aggregates which has affected fermentation properties of the substrates. Irradiation of fish prior to fermentation may result to chemical changes in proteins such as fragmentation, cross-linking, aggregation and oxidation and may likewise affect the chemical nature, physical state and organoleptic property of the final product.
format text
author Mojica, Elmer-Rico E.
Nato, Alejandro Q., Jr.
Ambas, Maria Edlyn T.
Feliciano, Chito P.
Francisco, Maria Leonora D. L.
Deocaris, Custer C.
author_facet Mojica, Elmer-Rico E.
Nato, Alejandro Q., Jr.
Ambas, Maria Edlyn T.
Feliciano, Chito P.
Francisco, Maria Leonora D. L.
Deocaris, Custer C.
author_sort Mojica, Elmer-Rico E.
title Application of irradiation as pretreatment method in the production of fermented fish paste
title_short Application of irradiation as pretreatment method in the production of fermented fish paste
title_full Application of irradiation as pretreatment method in the production of fermented fish paste
title_fullStr Application of irradiation as pretreatment method in the production of fermented fish paste
title_full_unstemmed Application of irradiation as pretreatment method in the production of fermented fish paste
title_sort application of irradiation as pretreatment method in the production of fermented fish paste
publisher Animo Repository
publishDate 2005
url https://animorepository.dlsu.edu.ph/faculty_research/5480
_version_ 1767196307757203456