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Physicochemical properties and SDS-PAGE profile of fish sauce at different fermentation
stages: Budu

1
1 Sofwan Hakimi, Fisal Ahmad*

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus,
Terengganu, Malaysia.

* Corresponding author: fisal@umt.edu.my

Abstract:

Budu is a fish sauce, used as a condiment in Malaysia. Produced by combination of anchovy and salt at
3:1, the mixture is fermented for 6 and up to 12 months. Final product is a thick and brown liquid with
flavor components such amino acids and small peptides. However, scientific knowledges showing
progressive changes of large protein into smaller units in Budu are limited. Therefore, the
implementation of this study provided information on physicochemical properties (colour profile, pH,
total soluble solid, percentage of liquid, total nitrogen, soluble protein and SDS-PAGE profile). Results
obtained showed that liquid percentage at initial stage increased from 6.64% to 51.81% after 10 months.
Total soluble solid reading for salt increased from 22% to 42%, pH value reduces from 5.96, 5.47 and
5.28 from month 0 to month 4, increased to 5.59 and slowly reduced to 5.41 and month 10. As for
colour profile, all samples showed obvious total colour difference (ΔE) in comparison to month 0. Total
nitrogen showed increasing trend from 3.97% at month 0 to 14.44% after 10 months. Protein extraction
analysis showed a reduction of soluble protein (µg/ml) from 23.92 at month 0 to 9.19 at month 10. SDS-
PAGE profile showed a total of 14 protein bands at month 0 ranging from 150 kDa to lower than 10
kDa. Samples from month 2 to month 6 showed only two lower protein bands below 10 kDa molecular
weight, followed by one protein band for sample at month 8 and no protein band observed after 10
months.

Keywords: Proteolysis, Physical changes, Chemical changes, Protein extraction, Anchovy sauce