Utilisation of male Arctic capelin and Atlantic cod intestines for fish sauce production - evaluation of fermentation conditions

The present paper shows that the fish by-products male Arctic capelin and A tlantic cod intestines can be utilized as raw materials for the production of high value fish sauce for human consumption. By supplementing minced cap elin with 5-10% enzyme-rich cod pyloric caeca, a good recovery of fish sauc e protein (60%) was obtained after 6 months of storage. Although, the prote ases present in cod pylorus caeca are cold adapted enzymes, a storage tempe rature of 26 degreesC gave a higher fish sauce recovery than storage at 21 degreesC. Initial alkalification of samples to pH 8 accelerated the tissue solubilisation and gave a better fish sauce recovery without adveresely aff ecting the pH of the final product. Addition of small amounts of calcium ha d no significant effects on either protease activity or protein recovery in the fish sauce fraction. (C) 2000 Elsevier Science Ltd. All rights reserve d.