Abstract

• In this study, the fish sauce was prepared using the papain enzyme from the mature green leaves of Carica papaya L. The papain enzyme was isolated using ammonium sulphate precipitation (20%–70%). Fish samples of Anabas testudineus (Nga Pyae Ma) from the local market in Maubin Township, Ayeyarwady Region, were obtained for this investigation. Fish sauces were produced both with and without the papain enzyme. This study revealed how the physicochemical characteristics of fish sauce containing papain changed during fermentation, including pH (6.2 -7.0), refractive index (1.375-1.386), specific gravity (1.174-1.178), sodium chloride (19.59-20.27 %), total nitrogen (1.34-1.93 %), protein (8.38-12.06 %), formal amino nitrogen (0.60-1.00 %), and degree of hydrolysis (44.78-51.81 %). When compared to those without papain enzyme, it was found that fish sauces containing papain enzyme produced the most favorable outcomes. These results show that the use of papain to speed up the production of fish sauce is important.