Sensory, Microbial and Chemical Analysis of Fermented Black-chin Tilapia (Sarotherodon melanotheron, Ruppell 1852) Enhanced with Plant-Based Proteolytic Enzymes
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Abstract
This study investigated the effects of proteolytic enzymes bromelain and papain on protein hydrolysis, microbial safety, physicochemical quality, and sensory acceptability of fermented fish products compared with a non-enzyme control. Bromelain exhibited the highest proteolytic activity (28.7 ± 1.2 U/gᵃ), resulting in extensive hydrolysis and liberation of peptides and amino acids, while papain showed moderate activity (26.9 ± 1.0 U/gᵇ); the control had limited hydrolysis (12.4 ± 0.8 U/gᶜ). Both enzyme treatments ensured microbial safety with no pathogens detected, whereas the control showed trace pathogen risk. Sensory evaluation revealed significantly higher scores (p < 0.05) for bromelain across all attributes, with overall acceptability (8.15 ± 0.16ᵃ) surpassing papain (7.85 ± 0.21ᵃ) and the control (6.60 ± 0.26ᶜ). Microbiological analysis confirmed reduced total plate counts and yeast/mold counts in enzyme-treated samples (2.8–3.1 × 10³ CFU/gᵃ) compared to the control (5.6 × 103 CFU/gᵇ). Physicochemical parameters indicated lower pH (5.5–5.6ᵃ), reduced moisture, and higher crude protein (17.6 ± 0.4%ᵃ for bromelain; 16.8 ± 0.3%ᵇ for papain) relative to the control (15.3 ± 0.5%ᶜ). Total volatile basic nitrogen (TVB-N) values were significantly lower in enzyme-treated samples (12.5–14.2 mg N/100gᵃᵇ) compared with the control (18.9 mg N/100gᶜ). Lactic acid bacteria (LAB) counts increased markedly in bromelain (2.3 × 10⁵ to 7.2 × 10⁵ CFU/gᵃ) and papain (2.2 × 10⁵ to 6.9 × 10⁵ CFU/gᵃ) treatments, while the control showed reduced LAB growth (4.8 × 10⁵ CFU/gᵇ) and trace pathogen presence. Growth rate monitoring from August to January demonstrated consistently faster fermentation in enzyme- treated samples (final rate 4.5 ± 0.4ᵃ for bromelain; 4.4 ± 0.4ᵃ for papain) compared to the control (4.0 ± 0.5ᵇ). Data were analyzed using one-way ANOVA, and mean separation was performed with Duncan’s Multiple Range Test at p < 0.05. Both Tukey’s Honest Significant Difference (HSD) and Duncan’s Multiple Range Test (DMRT) were applied to complement each other’s strengths. HSD ensured stringent control of Type I error, providing robust statistical reliability, while DMRT maximized sensitivity in detecting subtle treatment differences of biological relevance. This dual approach balanced rigor with practical sensitivity, thereby strengthening the validity and interpretability of the results. Overall, bromelain treatment yielded the most favorable outcomes in terms of proteolysis, microbial safety, sensory quality, and biochemical stability, underscoring its potential as an effective biotechnological tool for enhancing fish fermentation processes.
Keywords
Enzymatic fermentation, Papain, Bromelain, Fermented fish, Sarotherodon melanotheronReferences
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Copyright (c) 2026 Maureen G. Tamayo and Mudjekeewis D. Santos
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