CHARACTERIZATION OF FISH PASTE FROM SARDINES SP. (Sardinella sp.), FLYING FISH (Cypselurus opisthopus), AND ANCHOVY (Stolephorus commersonit)

Fermented fish paste, an important source of cheap protein in some regions, is one of the most consumed condiments in the Philippines. It is a well-known saline product that is obtained by partial fermentation of fish widely produced and consumed in comparison with fish sauce. Three batches of fish species were prepared, Sardine sp. (Sardinella sp.) Flying fish (Cypselurus opisthopus) and Anchovy (Stoleptherus commersonii) were used In the study. Analyses include microbiological characteristics in terms of Staphylococcus aureus and total viable count and sensory attributes. Results showed that during the whole storage period, there were no S. aureus present in all the fish paste samples. In the total viable count, the raw fish paste samples from all species were not replicated and were observed high. During day 0, the viable count decrease in all treatments but observed increasing in time but still acceptable to the panelist who evaluated their sensorial characteristics. Sardines sp. was recorded the highest in microbial count due to its high fat content which buffers the effect of salt on the flesh. Among all the treatment, the treatment HL anchovy got the highest score of all the sensory attributes as well as the general acceptability.