Optimization production conditions on the amount of nitrogen compounds in Iranian fish sauce (Mahyaveh)

Abstract

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 affective on the nitrogen properties of Iranian fish sauce and its quality. Therefore, the aim of this research is to study the type of fish, 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 of time (30 to 120 days), and salt concentration (35 to 15%) has a significant effect (P≤0.05) on the increase of nitrogen properties, fermentation time (30 to 120 days) and salt concentration (15 to 35%), but decrease on trimethylamine. Multiple optimization to achieve the maximum nitrogen properties and minimum trimethylamine in the Mahyaveh with 95.56% desirability is obtained at 120 days of fermentation, salt concentration of 18.73% with use of sardine. By optimizing the conditions of producing, Mahyaveh can be produced with the nutritional value and higher quality.