Comparison and Study of Physicochemical, Nitrogen, Microbial, Antioxidant, Bioactive, and Sensory Properties of Mahyaveh Prepared in Optimal Conditions with Traditional Mahyaveh

Document Type : Research Article

Authors

Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, I.R. IRAN

Abstract

Mahyaveh is the name of a traditional Iranian fish sauce made from the fermentation of small and low-consumption fish, anchovies, and sardines, and contains essential amino acids, vitamins, salts, metal ions, and desirable fatty acids such as Docosahexaenoic acid and Eicosapentaenoic acid. Production conditions and fermentation time can be effective in improving nutritional value and improving its health capabilities. The general purpose of this study was to compare and evaluate the physicochemical, nitrogen, microbial, antioxidant, bioactive, and sensory peptides of Mahyaveh prepared in optimal conditions with traditional Mahyaveh. The results showed that the amount of fat, dry matter, ash, fiber, and carbohydrates of Mahyaveh prepared under optimal conditions was significantly (p≤0.05) higher than traditional Mahyaveh. The amount of moisture and protein in traditional Mahyaveh was significantly (p≤0.05) higher than Mahyaveh prepared in optimal conditions. The amount of total nitrogen, formalin nitrogen, amino nitrogen, proteolysis of essential amino acids, total phenol, and sensory evaluation score in Mahyaveh prepared under optimal conditions was significantly (p≤0.05) higher than the traditional Mahyaveh sample. The amount of trimethylamine, volatile nitrogen, IC50, and microbial load of Mahyaveh prepared under optimal conditions was significantly (p≤0.05) lower than traditional Mahyaveh. The results of this study showed that by optimizing the production conditions of Mahyaveh, fish sauces with higher nutritional value, greater safety, and more desirable sensory properties can be produced than traditional Mahyaveh.

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References

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