Fish fermentation with the use of Papain / Gloria Guevara, Violeta C. Matias and Purita O. Dela Pena

By:

Guevara, Gloria

Contributor(s):

Material type: Article

ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1971Content type:

text

Media type:

computer

Carrier type:

online resource

ISSN:

2672-2836 (Online)

Subject(s):

Online resources:

https://nfrdi.da.gov.ph/tpjf/vol10/Fish%20Fermentation%20With%20The%20Use%20Of%20Papain.pdf Open Access

In: Philippines. The Philippine Journal of Fisheries Volume 10, Issue no. 1 & 2 (1971), page 30-38Abstract: This study is designed to show the effect of papain, the dried latex of Carica Papaya, Linne, as a proteolytic agent in the fermentation of “bagoong” (fish paste) and patis (fish sauce). It has been found that as a proteolytic agent, 0.3 percent to 0.5 percent of purified papain is most effective concentration in accelerating the fermentation process. The usual fermenting period which takes around six (6) months or more has been reduced to 4 to 7 days without destroying the characteristic flavor inherent to the final product. Likewise, the use crude papaya latex gave similar results.

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal Article	NFRDI Central Office NFRDI KMRC Indexed Materials Collection	Electronic		Volume 10, Issue no. 1 & 2 (1971), page 30-38	Available		IMC000080
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 1972 vol. 10 no. 1 & 2 (Browse shelf(Opens below))	Volume 10, No. 1 & 2 (January - December 1972)	Available		IRC00015

Includes bibliographical references

This study is designed to show the effect of papain, the dried latex of Carica Papaya, Linne, as a proteolytic agent in the fermentation of “bagoong” (fish paste) and patis (fish sauce). It has been found that as a proteolytic agent, 0.3 percent to 0.5 percent of purified papain is most effective concentration in accelerating the fermentation process. The usual fermenting period which takes around six (6) months or more has been reduced to 4 to 7 days without destroying the characteristic flavor inherent to the final product. Likewise, the use crude papaya latex gave similar results.

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