Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics

Diana Nur Afifah ,
Diana Nur Afifah
Contact Diana Nur Afifah

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE),

Intan Ratna Sari ,
Intan Ratna Sari

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro,

Nanda Trisna Prastifani ,
Nanda Trisna Prastifani

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro,

Faizah Fulyani ,
Faizah Fulyani

Department of Medicine Biology and Biochemistry, Faculty of Medicine, Universitas Diponegoro,

Gemala Anjani ,
Gemala Anjani

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE),

Nurmasari Widyastuti ,
Nurmasari Widyastuti

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE),

Vivilia Niken Hastuti
Vivilia Niken Hastuti

Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE),

Published: 18.04.2023.

Volume 12, Issue 1 (2023)

pp. 57-70;

https://doi.org/10.7455/ijfs/12.1.2023.a4

Abstract

Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms. Functional foods containing unsaturated fatty acids are an alternative for preventing cardiovascular disease. The Indian mackerel (Rastrelliger kanagurta Cuvier) is rich in protein, polyunsaturated fatty acids, and non-essential and essential amino acids. Fish that are processed into sausage and fermented can be used as an alternative functional food to prevent cardiovascular disease. This study analysed the effect of fermentation time on nutritional content (carbohydrate, protein, fat, water, ash, amino acid, and fatty acid contents), physical properties, pH, and organoleptic properties in fermented mackerel sausage. This was a completely randomized experimental study with three fermentation times of 1, 2, and 3 days, and 0 days as a control. Fermentation was carried out spontaneously with 1.9% salt and sugar without adding a bacterial culture. The drying temperature was 50oC for 3 hours, and the fermentation temperature was 35oC. The fermentation duration of mackerel sausage affected the nutritional contents (carbohydrates, protein, fat, water, ash, amino acids, and fatty acids), physical properties (hardness and chewiness), pH, and organoleptic properties (colour, aroma, taste, and texture). Overall, the longer the fermentation time, the higher the carbohydrate, protein, fat, total ash content, total amino acid, total fatty acid, hardness and decreased organoleptic (colour, aroma, taste, texture), elasticity, and water contents. The best formulation for fermented mackerel sausage was 1 day of fermentation time.

Keywords

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