Production of second dipping fish sauce using distillery slops as diluent

Abstract

Distillery slops were recycled as diluent for the production of second dipping fish sauce (patis) from fermented fish paste. Five different volume ratios of water-to-slops (100:0, 20:80, 30:70, 40:60 and 50:50) were used. Physico-chemical properties of the untreated and treated fish sauce were compared. The best water-to-slop volume ratio was 20:80 which produced the largest volume of fish sauce with a protein content of 32.39%. The total dissolved solids of the fish sauce from the different treatments ranged from 31.98 to 37. 34 g 100 mL-1, while the pH ranged from 5.2 to 5.4. The color and pH of the fish sauce at different water-to-slop volume ratios did not significantly differ from one another while the protein contents and volumes of the product were significantly different. The product's high protein content and brilliant golden brown color are indicators of its high quality. Based on the results of the toxicity test, the fish sauce diluted with distillery slops was not toxic.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

332-336

Document Type

Article

Subject

Diluent, Protein content, Second dipping fish sauce, Slops, Waste utilization

This document is currently not available here.

Share

COinS