Bioactive properties of fermented anchovy (Stolephorus indicus) fish sauce and its stability

Hydrolytic breakdown of fish proteins by fermentation process was applied for utilizing low value fish in preparation of bioactive materials. In the present investigation, fermented anchovy (Stolephorus indicus) fish sauce was prepared and its bioactivity including antihypertensive and antioxidant activities was assessed as a function of protein concentration. The moisture, crude protein, crude fat and ash content of anchovy sauce were 68.32±0.95, 16.44±0.60, 1.23±0.04 and 14.52±0.94 per cent, respectively. The pH and NaCl content were 5.58±0.03 and 24.75±0.33 per cent, respectively. ACE inhibitory activityof anchovy sauce increased significantly with protein concentration (p<0.05) and was stable during storage at ambient and refrigerated temperature. DPPH radical scavenging activity of sauce samples decreased with increase in the protein concentration whereas ferric reducing antioxidant power and lipid peroxidation inhibition in linoleic acid model system in fish sauce significantly increased with increasing protein concentration (p<0.05). In vitro significance of fish sauce which is a natural source of bioactive peptides with desirable properties against oxidation and hypertension has been demonstrated which may be beneficial for consumers and processors from economical and health point of view.