International Journal of Food and Fermentation Technology

The present investigation was undertaken with the objective of funding out the physicochemical and microbial quality of spiced fish sauce made from the fresh water Catla catla fish for a period of 60 days storage. The spiced fish sauce was prepared by anaerobic fermentation for about 2 months and evaluated different physico-chemical for characteristics such as moisture, fat, protein carbohydrate, salt, total ash, pH and TSS were examined at an interval of 15 days. The microbial study of fish sauce during study showed that the TPC (Total Plate Count) and yeast and mold count were gradually decreased from that the fresh of 5.4 × 10⁴ cfu/ml 4.3 × 10³ cfu/ml and from fresh (3.1 × 10³ cfu/ml) (2.0 × 10² cfu/ml), respectively during 60 days. The lactic acid bacteria count was progressively increased during storage (fresh day (2.9 × 10³ cfu/ml) (4.1 × 10³ cfu/ml)) during 60 days. Further, objectionable colony of Coliform and Salmonella was detected during the whole storage. The microbial counts were within the specified standards for the consumption of the fishy food products. However, the organoleptic evaluation of the fish sauce during storage showed that the highest score for overall acceptability was recorded for 60 days (8.6) and followed by 45 days (8.5) and 30 days (8.3). It can be concluded that the prepared fish sauce can be stored for 60 days with good physiochemical and sensory quality storage quality and acceptability.