Optimization Production Conditions on the Amount of Nitrogen Compounds in Iranian Fish Sauce (Mahyaveh)

Mahyaveh is a traditional Iranian fish sauce produced by fermentation and hydrolysis. Fish sauce is considered a rich source of protein and contains essential amino acids. The type of fish, salt concentration, and fermentation time are effective on the nitrogen properties of Iranian fish sauce and its quality. Therefore, the aim of this research is to study the type of fish, the salt concentration, and fermentation time on the nitrogen properties and increase the bioactive compounds of Iranian fish sauce (Mahyaveh). The results are shown that the increase in time (۳۰ to ۱۲۰ days), and salt concentration (۳۵ to ۱۵%) has a significant effect (P≤۰.۰۵) on the increase of nitrogen properties, fermentation time (۳۰ to ۱۲۰ days) and salt concentration (۱۵ to ۳۵%), but decrease on trimethylamine. Multiple optimizations to achieve the maximum nitrogen properties and minimum trimethylamine in the Mahyaveh with ۹۵.۵۶% desirability is obtained at ۱۲۰ days of fermentation, the salt concentration of ۱۸.۷۳% with the use of sardine. By optimizing the conditions of production, Mahyaveh can be produced with nutritional value and higher quality.

کلیدواژه ها:

Mahyaveh ، Fish sauce ، Nitrogenous properties ، Trimethylamine