Jayasinghe, P. <br/><br/>
Some Bio-Chemical Changes of Fermented Fish (JAADI) During Bio-Preservation 

 - FAO,  Sri Lanka,  1996,, 
 - 335-343p. 
 - Summary Report of and Papers Presented at the Tenth Session of the Working Party on Fish Technology and Markwting .
<br/><br/>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.<br/>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.<br/>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.<br/>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.<br/>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.<br/>