EVALUATION OF NUTRITIONAL VALUE OF SARDIN FISH SAUCE

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YAZDANPANAH S.; MAHASTI P.

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ISSN: 2588-4824

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:3 | Issue:4 (10) Page(s): 67-74

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Title

EVALUATION OF NUTRITIONAL VALUE OF SARDIN FISH SAUCE

Author(s)

YAZDANPANAH S. | MAHASTI P. | Issue Writer Certificate

Keywords

SARDIN FISHQ3

SAUCE FISHQ3

FERMENTATION TECHNOLOGYQ3

NUTRITIONAL VALUEQ2

Abstract

In this study, by FERMENTATION TECHNOLOGY fish sauce with this fermentation 100g SARDIN FISH, 100g mustard, 2g lemon powder was produced. After 40 days of aging and the produced sample was dryed and was tested chemically ,its Moisture, Fat, Protein, Amino acid, Calcium, Phosphorus, Acidity determining Color process were tested and Brix physical measurement test was used .High fat attributed to whether SARDIN FISH feed on alge and sea products. Protein and Amino acid Analysis show that SARDIN FISH is high in Amino acid and during fermentation reduction in protein occurs but it is not significant in 5%. Sardin sauce is superior to other fish sauce considering its Phosphorus source. Reaching the aging period, the color gets darker and L index decreases .After aging Acidity increase and is higher compared with the period befor aging and shows a significant difference in 5% .In determining Brix there is no significant difference in 5% before and after aging.

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APA: Copy

YAZDANPANAH, S., & MAHASTI, P.. (2012). EVALUATION OF NUTRITIONAL VALUE OF SARDIN FISH SAUCE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(4 (10)), 67-74. SID. https://sid.ir/paper/176537/en

Vancouver: Copy

YAZDANPANAH S., MAHASTI P.. EVALUATION OF NUTRITIONAL VALUE OF SARDIN FISH SAUCE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;3(4 (10)):67-74. Available from: https://sid.ir/paper/176537/en

IEEE: Copy

S. YAZDANPANAH, and P. MAHASTI, “EVALUATION OF NUTRITIONAL VALUE OF SARDIN FISH SAUCE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 4 (10), pp. 67–74, 2012, [Online]. Available: https://sid.ir/paper/176537/en

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