More articles from Volume 12, Issue 1, 2023
Assessment and Evaluation of Emergency Remote Teaching for a Project-Based Assignment on the Production of Eco-Innovative Food Products – A Case Study
Needs to Change Behaviour in Households Producing Lots of Food Waste
Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder
Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics
Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco
Citations
11
Somsamorn Gawborisut, Suprawee Muengkratok, Zheng-Fei Yan
(2024)
Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage
International Journal of Food Science, 2024()
10.1155/2024/4831279
Muhammad Alfid Kurnianto, Theofania Doa Andani Christabela, Siska Septiana, Hadi Munarko, Ekowati Chasanah, Dina Mustika Rini
(2026)
Rusip, a traditional Indonesian fermented anchovy fish: Microbial changes, biochemical transformation, and functional prediction during the fermentation
Applied Food Research, 6(1)
10.1016/j.afres.2026.101693
Kapil Deb Nath, C. Nickhil, Debasish Borah, R. Pandiselvam, Sankar Chandra Deka, Anurag Singh
(2024)
Preparation, Characterization, and Nutritional Analysis of Napham: An Indian Traditional Smoke-Dried-Fermented Fish Paste
Journal of Food Biochemistry, 2024()
10.1155/2024/7410065
Fatma Öztürk, Hatice Gündüz, Fettah Gündüz
(2025)
Effects of Starter Cultures on the Physicochemical and Nutritional Characteristics of Fermented Fish Sausages
Karadeniz Fen Bilimleri Dergisi, 15(2)
10.31466/kfbd.1654864
Muhammad Alfid Kurnianto, Safrina Isnaini Adirama, Wenxi Xu, Sri Winarti, Dina Mustika Rini
(2025)
Enhancing the Quality of Traditional Indonesian Shrimp Paste (Terasi) Through Tetragenococcus halophilus 54M106-3 Inoculation: Physicochemical, Sensory, and Bioactivity Insights
Foods, 14(14)
10.3390/foods14142419
Monica Viorafanti Olivia, Yessi Crosita.O, Ibnu Malkan Bakhrul Ilmi, Nanang Nasrullah, A. Khomsan, E. Palupi, S.P. Loh, N. Mohd Esa
(2025)
Mocaf flour, moringa flour, and mackerel flour food bars as an emergency food source for neurodivergent/autistic children during a natural disaster
BIO Web of Conferences, 153()
10.1051/bioconf/202515303007
Nutchanet Tayeh, Sutima Preeprem, Benjamas Cheirsilp, Yasmi Louhasakul
(2026)
Biophysicochemical characteristics and metataxonomic insights into potential use of Monascus pigments as a food coloring for fermented sour fish cake production
International Journal of Food Microbiology, 446()
10.1016/j.ijfoodmicro.2025.111532
Kasun Dissanayake, Mohamed Rifky, Khabibulla Nurmukhamedov, Jasur Makhmayorov, Bakhodir Abdullayev, Jasur Farmanov, Murodjon Samadiy, T. Itao, V. Perskaya, W. Yanmin, D. Morkovkin
(2024)
A comparative analysis of traditional meat processing methods
E3S Web of Conferences, 494()
10.1051/e3sconf/202449404023
Siti Maryam, I Dewa Sastrawidana, I Ketut Sudiana, I Nyoman Sukarta
(2024)
Nutritional Profile Analysis of Red Bean Tempeh Fermented Using <i>Rhizopus Oligosporus </i>at Different Time
International Journal of Nutrition and Food Sciences, 13(5)
10.11648/j.ijnfs.20241305.15
Shariful Islam, Md. Abdus Satter Miah, Md. Faridul Islam, Mohammad Nazrul Islam Bhuiyan, Khurshida Jahan Tisa, Mustafizur Rahman Naim
(2024)
Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
Innovative Food Science & Emerging Technologies, 97()
10.1016/j.ifset.2024.103798
Sherine R. Ahmed, Seyed Hossein Hoseinifar, Hien Van Doan, Waldemar Rossi, Simon Davies, Ashraf M.A. Goda, Ehab El-Haroun
(2025)
Implications of Fermented Plant Protein Ingredients: A Critical Review of Nutrition, Physiology and Growth Related Aspects
Annals of Animal Science, 25(4)
10.2478/aoas-2025-0010Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro
Department of Medicine Biology and Biochemistry, Faculty of Medicine, Universitas Diponegoro
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro; Center of Nutrition Research (CENURE)
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;
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
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
