Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce.

The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic preparation of rohu egg sauce (ERS) involved homogenizing the eggs in water at a ratio of 1:0.9 (w/v), followed by the addition of salt (20% w/w) and papain (3% w/w). A mixture containing salt (25% w/w), sugar (7.5% w/w), and inoculum (10% (w/v)) of Pediococcus pentosaceus FSBP4-40 was utilized to prepare fermentatively produced rohu egg sauce (FRS). ERS and FRS were then stored at room temperature (25 ± 2 °C) and 37 °C for 180 days. After storage, both sauces were evaluated for their scavenging activity against DPPH, ABTS, and superoxide anion (SOA). The ERS demonstrated significantly higher DPPH, ABTS, and SOA scavenging activity compared to the FRS, with values of 61.61 ± 7.33%, 71.21 ± 2.14%, and 85.11 ± 4.92%, respectively, as opposed to 37.49 ± 5.34, 52.31 ± 1.76%, and 63.09 ± 2.31%. Significant changes were observed in the fatty acid profile of the sauces during 180 day storage. Furthermore, after 180 days, the bacterial counts in the FRS were much lower than in the ERS. Overall, this study highlights the importance of using enzymes and LAB in accelerating the hydrolytic process to produce biofunctional rohu egg sauce.