Abstract:Fermented Setipinna phasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinna phasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composition was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.
The effect of gamma (cobalt-60) irradiation (3 and 5 kGy) on the microbial safety and biochemical quality of fermented Phassya Shidal, which was vacuum-packed in polyethylene bags and stored under ambient temperature was studied by measuring microbiological and biochemical changes in six months of storage. Gamma irradiation had significant effects (P<0.05) on the reduction of microbial populations making the product safe and free from the possibilities of food poisoning. Coliform count was detected in the case of irradiated samples, only after the fourth month of storage. No yeasts and moulds were detected in irradiated samples at 3 kGy until the end of 5 th month and at 5 kGy at the end of the 3 rd month of storage. Salmonella spp. were not detected in all irradiated and control samples throughout the storage period. The moisture content of control and irradiated Shidal samples (3 kGy & 5 kGy) was recorded as 38.80%, 35.86% and 34.46%, respectively and showed significant decrease (P<0.05) after irradiation. There is increase of protein, fat and ash content after treatment. Though the biochemical analysis showed little loss in the nutritional quality of Shidal after treatment and the subsequent storage period, yet the products remained in an acceptable condition. As the higher doses of gamma irradiation effect the changes of nutritional quality more, therefore, low dose irradiation i.e. 3 kGy may be recommended as a safe preservation method for the fermented fish product Shidal.
Mowa shidal was prepared from sundried Amblypharyngodon mola by the traditional fermentation process at ambient temperature, maintaining all possible hygienic conditions. Biochemical, microbiological and sensory qualities at the different stages of fermentation of Mowa shidal was monitored. The product was perfectly matured after 120 days of fermentation showing the characteristic shidal smell and a moist and sticky surface. The fermentation process did not show any significant effect (P>0.05) on the proximate composition. The product had a high nutritional quality. The protein and ash content of the sample were recorded to be 31.28-31.70% and 9.95-11.11%, respectively and pH showed 5.8-6.5 in 180 days of fermentation. The physicochemical analysis revealed that the fermented product was of acceptable quality. The TPC of Mowa shidal was 5.86 log cfu/g in the first month of fermentation and it reached 4.82 log cfu/g after 120 days. The counts gradually decreased with the increasing duration of fermentation. Most of the isolate was found to be Staphylococcus aureus. After the second month of fermentation S. aureus reached 54% of total count and might play an important role in the fermentation process. Pathogenic bacteria like Salmonella spp. and E. coli were absent, which indicate good sanitary practice during processing. Thus, the good quality shidal can be produced from A. mola with a high nutritional quality and consumer acceptability.
Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectively. It was rich in lysine (11.8±1.9 g 100g-1 ) among essential amino acids, whereas glutamic acid was the highest (21.4±3.6 g 100g-1 ) in non-essential amino acids group. The major saturated fatty acids were palmitic acid (14.0±1.5 mole %) and stearic acid (17.0±2.3 mole %). The oleic acid (19.1±1.5 mole%) was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids were of the n-6 series. The major polyunsaturated fatty acids (PUFA) found chiefly in linoleic acid (11.0±1.4 mole %) in the sample. The microbial load (log cfu/g) of Puthi Shidal comprised of total plate count (5.4±0.35), Staphylococcus aureus (2.4±0.30) and Streptococcus spp. (1.1±0.1), indicating unhygienic handling practices during preparation and storage. The physicochemical analysis i.e. total volatile base nitrogen (TVB-N) (116.20 mg%), non protein nitrogen (NPN) (2.50%), peroxide value (PV) (39.12 milliequivalent O2/g of fat), free fatty acids (FFA) (64.50% as oleic acid) and overall acceptability (6.9±0.59) revealed that the product was of acceptable quality. Though the product was found to have high nutritional value, strict hygienic measures should be adopted right from the preparation of raw materials, processing methods and during storage, in order to safeguard the health of the consumers.
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