Investigation of the Effects of Plastic, Pottery, and Wooden Containers on the Microbial, Chemical, Sensory Quality, and Shelf Life of Sturgeon (Acipenseridae) Gut Sauce

TL;DR

This study found that sturgeon gut sauce stored in pottery containers had better nutritional and sensory qualities and lower microbial load compared to those in plastic or wooden containers.

Contribution

The study introduces pottery containers as a superior and sustainable option for fermenting and storing sturgeon gut sauce.

Findings

Pottery containers preserved higher protein and ash content in sturgeon gut sauce.

Sauce in plastic containers showed higher protein hydrolysis and microbial load.

Pottery-stored sauce had better sensory acceptance and lower peroxide and TVBN values.

Abstract

The sauce of sturgeon gut converts waste into value. Therefore, this study aimed to produce sauce from sturgeon gut using traditional fermentation methods and their packing in pottery, wooden, and plastic containers. The sauce packed in plastic was the control. This study assessed the effects of storage containers on the physical, chemical, microbial, sensory properties, and shelf life of sturgeon gut sauce. The fermentations were done at 30°C–35°C for 6 months. Coliform,
Escherichia coli
, molds, yeasts, and aflatoxins were not detected in both control and test samples. The highest protein (13.45%) and ash values (41.98%) were found in the pottery treatment (p < 0.05). Protein hydrolysis was highest in the sauce control (90%) compared to the test samples in the wooden and pottery containers (70%) (p < 0.05). Specific gravity (3.92) and soluble solids (34.94°Brix) values were significantly higher in sauce stored in plastic containers (p < 0.05). Moisture content was also highest in the plastic (47.93%) and lowest in the pottery treatments (41.29%) (p < 0.05). Total bacterial counts were below acceptable levels for all samples but were highest for the plastic (5.57 log CFU/g) (p < 0.05). Peroxide value (4.53 meq/kg oil) and Total Volatile Basic Nitrogen (94.52 mg/100 g) showed considerable change in plastic‐stored treatment compared with the other treatments (p < 0.05). Sensory assay and overall acceptability suggested that sauces kept in pottery containers were better. In conclusion, pottery containers present better preservation of nutritional and sensory properties and are more economical, making them an acceptable option for fermenting and storing sturgeon gut sauce.

The study showed that fish gut sauce put in pottery jars had better nutrient value, oxidative value, and sensory acceptance, and lower microbial load compared with the other samples (wooden and plastic containers). Protein hydrolysis was highest in the sauce put in plastic containers compared to samples in wooden and pottery jars. However, the capacity for retention and shelf stability of fish gut sauce was positive, with considerations for sustainability in fermentation and storage that make pottery jars useful.

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