EFFECT OF THE ADDITION OF PROTEASE ENZYME FROM PAPAYA LATEN (PAPAIN) AND CITRIC ACID ON THE QUALITY OF FERMENTED SARDINES (Sardinella sp.)

Traditional process of fish fermentation may require 5 to 12 months to ferment properly. Hastening of fermentation process that can yield to good quality product through addition of protease enzyme from papaya latex (papain) and citric acid was attempted in the study. Samples consists of Control, Treatment I (added with 0.6% of papaya latex), and Treatment II (added with 0.6% citric acid) were allowed to ferment for 56 days to produce fish pastes. Samples were analyzed for pH, microbial load and sensory evaluation every 14 days. TVB - N was analyzed during day 0 and day 56 of fermentation period. Results showed that fermented sardines added with citric acid obtained the lowest pH (p<0.05) that inhibits the growth of bacteria which proves its antimicrobial property. TVB — N values for all treatments increased through time, with the lowest levels recorded in Treatment II. Fermented sardines with papaya latex obtained the highest level of acceptability from the panelists’ assessment, since it had more preferable appearance and texture compared to other treatments. Furthermore, the study showed that 56 days of fermentation period can obtain acceptable organoleptic characteristics of fermented sardines.