They degrade fish protein leading t

They degrade fish protein leading to the production ofvolatile compounds from amino acids and small peptides (Lopetcharat and Park, 2002).At 20°C and 30°C, maximum count was observed in 60 days and in 30 days at 40°C, At 40°C, proliferation of microbes washigh, however longer storage at 40°C, for six months,induced products to become dark with pungent ammmoniacal odour and finally loss of flavour. In this case the count decreased drastically upto 104 cfu/g.
However, it was in contrast to that reported by Hamm and Clague (1950), who observed that at high temperature fermented fish can be accelerated bystoring at 45°C. In our present study high temperature cannot be applied to fermentation. According to Lonsane et.al., (1985), a temperature of 25oC - 35oC is generally employed in solid substrate fermentation Fluctuation in the temperature prevents proper growth of fermenting bacteria. Ngari subjected to 20oC
required longer period of time than the normal period. It results in autolysis and possible spoilage by microorganism. Voskresenky (1965) suggested the rate of ripening also depended on the quality, type of fish and temperature.

ผลลัพธ์ (อังกฤษ) 2:

They degrade fish protein leading to the production ofvolatile compounds from amino acids and small peptides (Lopetcharat and Park, 2002) .At 20 ° C and 30 ° C, maximum count was observed in 60 days and in 30 days at 40 ° C, At. 40 ° C, proliferation of microbes washigh, however longer storage at 40 ° C, for six months, induced products to become dark with pungent ammmoniacal odour and finally loss of flavour. In this Case the COUNT Decreased drastically upto 104 cfu / G.
However, it was in contrast to that reported by Hamm and Clague (the 1,950th), Who observed that at High Temperature fermented Fish Can be accelerated at 45 ° C Bystoring. In our present study high temperature can not be applied to fermentation. According to Lonsane et.al., (1985), a temperature of 25oC - 35oC is generally employed in solid substrate fermentation Fluctuation in the temperature prevents proper growth of fermenting bacteria. Ngari subjected to 20oC
required Longer period of time than the Normal period. It results in autolysis and possible spoilage by microorganism. Voskresenky (1965) suggested the rate of ripening also depended on the quality, type of fish and temperature.