Quality of fermented fresh water fish (Wadi Betok) added with palm (Arenga pinnata) sugar and Lime (Citrus aurantifolia) juice

The objectives of this study were to determine the physicochemical characteristics, sensory acceptability and microbial quality of fermented fresh water fish (Betok-Anabas testudineus Bloch) locally known as Wadi Betok, which was prepared by using 15% w/w salt and addition of palm (Arenga pinata) sugar (0, 5, 10 and 15% w/w) and lime (Citrus aurantifolia) juice (0, 2, 4 and 6% w/w). An interaction effect of combination of palm sugar and lime juice added was observed and no significance different were found in aw value, but there were siginificant different (P < 0.05) in pH value, salt, protein, moisture and ash contents and TVB-N value among those treatments. The addition of 15% palm sugar and 6% lime juice had aw 0.85, moisture content 30.01% and protein content 23.42%. Sensory evaluation showed that samples prepared using 15% palm sugar and 6% lime juice were acceptable by panelists although combination of 15% palm sugar and 4% lime juice had a higher sensory score. The addition of 15% palm sugar and 6% lime juice reduced the TPC (0.39 x 106 cfu/g) but increased the Lactic Acid Bacteria count (2.93 x 106 cfu/g). It can be concluded that addition of 15% palm sugar and 6% lime juice in preparation of salted fermented fresh water fish obtained the best sample from its physicochemical characteristic, microbial quality and acceptability by the panelists.