Volume No. 7 Issue No.: 3 Page No.: 1224-1227 Jan. - Mar.2013




Karim Nurul Ulfah

Department of Fisheries Science, Faculty of Fisheries and Aqua Industry, University Malaysia Terengganu (MALAYSIA)


Received on : August 10, 2012




This study was conducted to investigate the biochemical quality of fermented products, fish sauce (Budu) and shrimp paste (Belacan). Histamine level, Thiobarbituric Acid Reactive Substance (TBARS) values and Total Volatile Base Nitrogen (TVBN) concentration of both products were observed in this experiment. Histamine levels of fish sauce and shrimp paste were recorded at 0.634 ± 0.46 and 0.327±0.10 mg/100 g respectively. However, there were no significant different in histamine level between both fermented products. TBARS values were 0.020 ± 0.00 in fish sauce and 0.017 ± 0.01 mg MA/ 100g in shrimp paste. Likewise, there is no statistically different (p>0.05) of TBARS values in both products. The TVBN concentrations were observed at 2.10 ± 0.59 mg N/100 g in fish sauce. Meanwhile, it had been recorded at 7.14 ± 7.12 mg N/100 g in shrimp paste. However, statistical analysis showed that there were no significant different (p>0.05) in TVBN concentration between fish sauce and shrimp paste. The results suggested that both fermented products were not chemically different between each other. The biochemical indices in both fermented products were very low and safe for consumer consumption.


Keywords : Fish sauce, Shrimp paste, Histamine level, TBARS values, TVBN concentration