Effects of processing by enzymatic, bacteria, and traditional methods on produced sauce quality from the intestine of farmed Sturgeon during storage

• Sturgeon intestines sauce made by the bacterial method had the best quality. • The protein hydrolysis was highest in the bacterial treatments. • Chymotrypsin with Lactobacillus is not a suitable method for sauce production. • Alkaline proteolysis such as chymotrypsin are not efficient for sauce production. Fish sauce is one of the most important fermented products. The present study was conducted to produce sauce from the sturgeon intestine. The sauce included 1 % trypsin, pure salt, and Bacillus licheniformis with Lactobacillus plantarum subsp. plantarum, and 1 % trypsin with bacteria. They were kept at 35–37 °C for six months. Coliform, Escherichia coli , mold and yeast, and aflatoxin were not observed in the treatments. Overall acceptance (4.24–4.95), lightness (81.45–81.72), and soluble solids (48.74 -48.89 0 Brix) were highest in bacterial (4.24 and 81.45) and enzymatic-bacterial (4.95 and 81.72) treatments. Protein was highest in the traditional (13.72 %). Protein hydrolysis had the highest and lowest contents in the bacterial (95–100) and traditional treatments (50.00) ( p < 0.05). Bacteria were within the permissible range (1.99 -2.78 log CFU/g) ( p > 0.05). Fat (3.14–4.35 %), moisture (43.36–44.81 %), specific gravity (1.45 – 3.87 mg/ml), pH (6.12 -6.90), salinity (23.18–23.45 %), PV (2.12 – 4.46 meq/kg oil) and TBARS (1.47–2.46 mg/kg) had no significant differences ( p > 0.05). TVB-N (86.17–91.25 mg/100 g) was meaningful in sauce samples ( p < 0.05). Considering the lack of significant difference in the results of bacterial treatments compared to enzymatic-bacterial treatments, the significant difference compared to other treatments, and the economic justification, using bacteria is suggested for sauce production from the viscera of the sturgeon.