Quality characteristics of fermented sour fish cake (Nham‐Pla)

Abstract

Nham‐Pla (fermented sour fish cakes) were made from four kinds of fish, namely, striped catfish and nile tilapia from the fresh water fish and threadfin bream and barracuda from the marine fish. Sensory evaluation tests showed that Nham‐Pla made from the fresh water fish have a higher acceptability score; and score differences between catfish and nile tilapia are insignificant. However, score differences between threadfin bream and barracuda are noticeably large. Chemical analysis and Microbiological analysis have also been performed. Results indicated that the range of pH readings among a variety of samples varied from 4.50 to 5.80, lactic acid contents varied from 0.49 to 1.13% (w/w), moisture contents varied from 75.7 to 80.1% (w/w), protein contents varied from 14.08 to 14.92% (vv/w), fat content varied from 0.49 to 1.95% (w/w) and salt contents varied from 1.61 to 1.97% (w/w). Among the forty bacterial isolates identified, twenty three were identified as Leuconostoc mesenteroides, six as Lactobacillus plantarum, three as Pediococcus damnosus, three as Lactobacillus Ieichmanii, two as Lactobacillus delbmekii, two as Lactobacillus brevis and one as Lactobacillus acidophilus.