Jaadi was made in the laboratory using Sardinella sp. altering the fish to salt ratio while keeping the goraka (Garcinia Gamboges) to fish ratio as 1:10.
Samples were removed for determination of the following parameters: TVN, TMA and amino nitrogen, oil, peroxide value, salt, dry matter, pH, protein, and total plate counts. Organoleptic assessments of the samples were also performed.
A development of a cheesy aroma, from faint to strong, was observed during the study period. The pH showed a downward variation from 5.3 to 4.45. Salt concentration increased from 13.17% to 25.33% while dry matter decreased from 45% to 33% during a 2-3 month period.
All the samples at their highest peroxide value, had the corresponding oil concentration at its maximum level. TVN content increased from 22.9mg/100g to 89mg/100mg. TMA content increased continuously ranging from 3.17 mg/lOOg up to 8.9mg/100g. Amino nitrogen decreased after a 28-day period from 0.42 mg to 0.34 mg then increased from 0.34 mg to 0.78 mg.
It was found that total plate count increased from 4.6xl02 to 9.6xl03 in the first month. Organoleptically, the best quality fermented fish was obtained with 3:1 fish:salt concentration.