FACULTY of BIOSCIENCE ENGINEERING INTERUNIVERSITY PROGRAMME (IUPFOOD) MASTER of SCIENCE in FOOD TECHNOLOGY Major Food Science A

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FACULTY of BIOSCIENCE ENGINEERING INTERUNIVERSITY PROGRAMME (IUPFOOD) MASTER of SCIENCE in FOOD TECHNOLOGY Major Food Science A FACULTY OF BIOSCIENCE ENGINEERING INTERUNIVERSITY PROGRAMME (IUPFOOD) MASTER OF SCIENCE IN FOOD TECHNOLOGY Major Food Science and Technology Academic year 2014-2015 CHARACTERIZATION OF SALT-FERMENTED ANCHOVY PASTE FROM THE PHILIPPINES DULCE FE B. VELASCO Promoter : Prof. dr. ir. KATLEEN RAES Tutor : ing. ELLEN NEYRINCK Master's dissertation submitted in partial fulfilment of the requirements for the degree of Master of Science in Food Technology Copyright The author and promoters give the permission to consult and copy parts of this work for personal use only. Any other use is under the limitations of copyrights laws, more specifically it is obligatory to specify the source when using results from this thesis. Gent, 5 July 2015 The promotor The author Prof. dr. ir. Katleen Raes Dulce Fe Velasco ii Acknowledgement First and foremost, I wish to express my sincere thanks to my promoter, Professor Katleen Raes, for providing me with all the necessary facilities for the research. Thank you very much for the assistance, understanding, constructive suggestions and corrections, and immense knowledge that greatly improved this paper. To my tutor, Ellen Neyrinck, my deepest gratitude for valuable guidance and encouragement throughout my entire laboratory works. I am also indebted to VLIR-UOS for providing financial assistance for my graduate studies here in Belgium. I take this opportunity to express my appreciation to all the IUPFOOD Coordinators, Prof. Marc Hendrickx, Prof. Koen Dewettinck, Dr. Chantal Smout, ir. Katleen Anthierens, and Katrien Verbist for their help and support. Many thanks to my Alma Mater & Employer – Mindanao State University, Main Campus especially to the College of Fisheries for all the help during the processing of my application papers and support during the whole duration of my graduate studies. I am also grateful to a kind-hearted friend, Anna Rose Pilapil, for the encouragement extended to me. Very big thanks for the guidance which helped me in all the time of research and writing of this thesis. To all my friends who, directly or indirectly, have lent their hand in this venture. Thank you very much for the support and encouragement. I also thank my parents, spouse and son for the unceasing encouragement, motivation, support and attention that have greatly uplifted my morale especially at those times when I’m jaded. Most importantly, I am very much grateful to my Lord God, Jesus Christ, and Mama Mary for the good health and wellbeing that were necessary to complete this research paper. Thank You for the unconditional and amazing love that You’ve given to me. iii Abstract This research comprehensively characterized the salt-fermented anchovy paste or bagoong from the Philippines which is an important food product in the country. Anchovy and anchovy paste samples traditionally prepared were obtained in the Philippines and were brought to Belgium for biochemical analyses. Samples were taken from different batches at different time points during fermentation of local producers and samples commercially available in markets. The commercially available anchovy pastes were of 1, 3 and 4-months old. All samples were analyzed for gross composition, pH, water activity, salt content, non-protein nitrogen (free and total NPN), fatty acid composition, mineral content and TBARS for lipid oxidation. The studied bagoong showed a content of DM (38.7±3.52g/100g), protein (50.03±4.86g/100gDM), fat (5.71±1.54g/100gDM), SAFA (45.73±2.31%), MUFA (16±1.33%), and PUFA (28.35±2.63%). The samples have an average pH level of 6.56±0.16. The products were shown to be microbiologically stable with an Aw and NaCl content of 0.82±0.02 and 31.33±6.98g/100gDM respectively. Even if samples were processed in the same country, different results for other parameters like TBARS (11.76±2.43μgMDA/gDM), total NPN (117.89±33.55mg/100gDM), free NPN (21.15±3.15mg/100gDM), and mineral content were observed. The amount and level of proteins, Aw, pH, minerals, PUFA, free and total nitrogen of the raw anchovy decrease at the start of fermentation period while an opposite is observed for DM, fats, salt, SFA and TBARS content. Fermentation increases the concentration of DM, salt content, total and free NPN of the salt-fermented anchovy paste; decreases the content of fats, proteins and TBARS; and no significant effect in Aw, mineral content and fatty acids was observed. Samples taken from different batches at different time points (R, D0, D9, D19 and D28) of a local producer were microbial characterized. The microbial count increased and is at its highest on D19 then decreased gradually on D28. Enterobacteriaceae were not detected. Aerobic bacteria, LAB and halophilic LAB were involved at the start of fermentation whereas proteolytic, halophilic aerobic bacteria and halophilic yeasts played a role starting at the middle fermentation period. The fermentation process was predominated with halophilic bacteria. Halophilic LAB has the highest count. However, no acid fermentation had occurred based on the values of pH obtained. iv Table of Contents Copyright............................................................................................................................................... ii Acknowledgement .............................................................................................................................. iii Abstract ................................................................................................................................................ iv List of Abbreviations ..........................................................................................................................vii List of Figures ................................................................................................................................... viii List of Tables ....................................................................................................................................... ix Chapter 1. Introduction ........................................................................................................................ 1 Chapter 2. Review of Related Literature ............................................................................................. 3 A. Fermentation ................................................................................................................................ 3 B. Fish Fermentation ........................................................................................................................ 5 C. Fermented Fish Products in Thailand ......................................................................................... 7 D. Fermented Fish Products in Indonesia ....................................................................................... 8 E. Fermented Fish Products in Myanmar ...................................................................................... 11 F. Fermented Fish Products in Malaysia ....................................................................................... 11 G. Fermented fish products in Vietnam ........................................................................................ 14 H. Fermented Fish Products in Philippines ................................................................................... 15 I. Fermented Fish Paste in the Philippines .................................................................................... 18 Chapter 3. Materials and Methods ..................................................................................................... 20 A. Collected Samples from the Philippines .................................................................................. 20 B. Gross Composition..................................................................................................................... 21 a. Dry Matter Content ................................................................................................................. 21 b. Crude Protein Content ............................................................................................................ 21 c. Crude Fat Content ................................................................................................................... 23 C. pH ................................................................................................................................................ 24 D. Water Activity (Aw) ................................................................................................................... 24 E. Mineral Content .......................................................................................................................... 25 F. Salt Content ................................................................................................................................. 26 G. Fatty Acid Composition ............................................................................................................ 26 a. Anchovy Paste Fatty Acids Extraction .................................................................................. 26 v b. Fatty acid Methylation ............................................................................................................ 27 H. Total and Free Non-Protein Nitrogen Content ......................................................................... 29 a. Perchloric Acid Extraction ..................................................................................................... 29 b. Total Non-Protein
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