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Fermentation of fish sauce (Patis) in the Philippines / by Montri Klitsaneephaiboon.

By:

Klitsaneephaiboon, Montri [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1982. Cavite State University- Main Campus,Description: 79 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

664.024 K68 1982

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: KLITSANEEPHAIBOON, MONTRI. University of the Philippines at Los Bafios, College, Laguna. Hay, 1982. Fermentation of Fish Sauce (Patis) in the Philippines. Major Professor: Dr. Priscilla C. Sanchez. A study of Philippine fish sauce (patis) was carried out on the bacteriology, chemical changes in fish component and the formation of flavor compounds during the period of fermentation. Each five sample of patis made from dilis (Stolephorous spp.) and mixed species (Sardinella and Chub mackerel), representing 1, 3, 6, 9 and 12•month stage of fermentation, were analyzed. Patis made from mixed species, which is considered as fatty fish contained more salt-tolerant organisms than patis made from dilis. Bacillus subtilis, B. megaterium and B. circulans appeared to be predominant throughout the fermentation process. Meanwhile, Micrococcus co 1pogenes, M. sacmhidus, Staphylococcus saproticus and S. epidesmidis were found in the early and later stageof fermentation process. These organisms are considered to play an important role in product compounds in patis of flavor. The principal amino acids in both types of patis were: threonine, isoleucine, leueine, lysine, methionirte, phenylalamine, valine, arginine, histidine, alanine, asparatic acid, glutamic acid, glycine and serine. Cystine, praline and tryptophan were toi totalbsent in both types of fish sauce. The losses of amino acids in patis due to Maillard reaction, oxidation and bacterial action cause color development and flavor formation compounds during the period of fermentation.

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	664.024 K68 1982 (Browse shelf(Opens below))		Link to resource	Room use only	T-1567		00006241

Thesis (M.S.--Food Science) University of the Philippines

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

KLITSANEEPHAIBOON, MONTRI. University of the Philippines at Los Bafios, College, Laguna. Hay, 1982. Fermentation of Fish Sauce (Patis) in the Philippines. Major Professor: Dr. Priscilla C. Sanchez.
A study of Philippine fish sauce (patis) was carried out on the bacteriology, chemical changes in fish component and the formation of flavor compounds during the period of fermentation. Each five sample of patis made from dilis (Stolephorous spp.) and mixed species (Sardinella and Chub mackerel), representing 1, 3, 6, 9 and 12•month stage of fermentation, were analyzed.
Patis made from mixed species, which is considered as fatty fish contained more salt-tolerant organisms than patis made from dilis. Bacillus subtilis, B. megaterium and B. circulans appeared to be predominant throughout the fermentation process. Meanwhile, Micrococcus co 1pogenes, M. sacmhidus, Staphylococcus saproticus and S. epidesmidis were found in the early and later stageof fermentation process. These organisms are considered to play an important role in product compounds in patis of flavor.
The principal amino acids in both types of patis were: threonine, isoleucine, leueine, lysine, methionirte, phenylalamine, valine, arginine, histidine, alanine, asparatic acid, glutamic acid, glycine and serine. Cystine, praline and tryptophan were toi totalbsent in both types of fish sauce. The losses of amino acids in patis due to Maillard reaction, oxidation and bacterial action cause color development and flavor formation compounds during the period of fermentation.

Submitted to the University Library 07/18/2007 T-1567