Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/32074
Title: Physicochemical characteristics and protein degradation during fermentation of Plaa-som, A traditional fermented fish product of North-Eastern Thailand
Authors: Chadong, Karnjana
Yunchalard, Sirinda
Piyatheerawong, Weera
Keywords: Physicochemical characteristics;Protein degradation;Plaa-som;Spontaneous fermentation;Fermented fish;Barbonymus gonionotus
Issue Date: Apr-2015
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A61B 5/00, C07K, A23J, C12N 1/00, C12P 21/00, A21, A23, A47J27/00, A47J 37/00, A23L 1/325, A22C 25/00
Abstract: The involvement of lactic acid fermentation in physicochemical characteristics and fish protein degradation of Plaa-som, a Thai fermented fish produced from common silver barb (Barbonymus gonionotus), was investigated. pH of Plaa-som gradually decreased to 5.16 after 120 hrs of fermentation. In contrast, titratable acidity of Plaa-som rapidly increased and reached a peak of 0.73% (w/w) after 48 hrs then it slightly declined. Concentration of lactic acid was enhanced to 2.13% (w/w) after 120 hrs. Small amounts of other organic acids such as acetic, citric, succinic, and formic acids were also detected. Peptide content demonstrated an increasing trend while protein concentration illustrated a decreasing trend. Protein degradation was also observed using electrophoresis. Actin and tropomyosin were degraded after 96 and 120 hrs, respectively. Simultaneously, small proteins of 18 and 21 kDa were detected between 24 and 48 hrs and eventually degraded after 72 hrs, indicating complete degradation. Therefore, the degraded products, such as small proteins and peptides, could lead to development of health-promoting areas for the functional peptides obtained from Plaa-som consumption.
Page(s): 220-225
URI: http://hdl.handle.net/123456789/32074
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.14(2) [April 2015]

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