Effect of different concentration salt and trypsin on the physicochemical properties of fish sauce made from sea catfish (Arius sp.) viscera

Fish sauce is a fermented product for seasoning that is popular in asian country. one of the problems to produce this product is a long fermentation time up to 1 yr to 2 yr. addition of trypsin as proteolytic enzyme and decreasing salt concentration is done to accelerate the fermentation time. this research examined the effect of trypsin addition and different salt concentrations (15%) and the physicochemical properties of fish sauce made from sea cat fish (arius sp.) after 45 d of fermentation. the result showed that the higher salt and enzyme concentrations gave higher yield (48.54%),color intensity (33.6%) and salt content (24.78%) but also gave lower tvbn (26.1 mgn per 100 g),tma (11.14 mgn per 100 g),ammonia (12.87 mgn per 100 g) and ph level (5.4). this result could meet the standard of fish sauce from codex on ph and salt content. © 2016 penerbit utm press. all rights reserved.