Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Majumdar, Ranendra K.; Roy, Deepayan; Bejjanki, Sandeep; Bhaskar, N.

doi:10.1007/s13197-015-1944-7

Cited by 43 publications

(24 citation statements)

References 34 publications

(33 reference statements)

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“…This agrees well with the findings of Ahmed et al who reported that the average TVB-N value of producer and retailer samples were 1.34±0.20 and 2.96±0.35 mg/100g, respectively [19]. Some previous studies also revealed the similar preceding outcomes [20,28,29,22,26].…”

Section: Total Volatile Base Nitrogen (Tvb-n) Content Of Chepa Shutkisupporting

confidence: 92%

“…Majumdar, et al reported that the total plate count was found to be 6.87±0.11 and 6.36±0.01 log cfug -1 in punti and phasachepa, respectively [28].…”

Section: Total Plate Count (Tpc) Of Chepa Shutkimentioning

confidence: 98%

“…Majumdar et al reported that the high concentration of TVB-N usually does not manifest any ammonia-like odor in the product [28]. This may be due to making of ammonical odor by the characteristic strong odor of Chepa.…”

Section: Total Volatile Base Nitrogen (Tvb-n) Content Of Chepa Shutkimentioning

confidence: 99%

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Nutritional and Microbiological Quality of Chepa shutki from haor Areas of Bangladesh

Rasul¹

2017

JNHFS

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Section: Total Volatile Base Nitrogen (Tvb-n) Content Of Chepa Shutkisupporting

confidence: 92%

“…Majumdar, et al reported that the total plate count was found to be 6.87±0.11 and 6.36±0.01 log cfug -1 in punti and phasachepa, respectively [28].…”

Section: Total Plate Count (Tpc) Of Chepa Shutkimentioning

confidence: 98%

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Nutritional and Microbiological Quality of Chepa shutki from haor Areas of Bangladesh

Rasul¹

2017

JNHFS

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“…Fermented fish products could be used as a potential source of nutrients and natural antioxidants (Majumdar et al, 2016). In vitro TAO activity of fermented rohu sauce is in agreement with the results of .…”

Section: Discussionsupporting

confidence: 84%

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Gowda¹,

Narayan²,

Gopal³

2020

Turkish Journal of Fisheries and Aquatic Sciences

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Sauce was produced from Rohu (Labeo rohita) by enzymatic and fermentatively under conditions optimized by response surface method. Salt (20% w/w) and commercial papain (3% w/w) were employed for enzymatic production; while, salt (25%, w/w), sugar (7.5%, w/w) and lactic culture (10%, w/v; Pediococcus pentosaceus FSBP4-40) were used in case of fermentative production. Total antioxidant activity (as ascorbic acid, µg/ml), 2,2`-diphenyl-1-picryl-hydrazyl (DPPH, %) and 2,2`- azinobis-3-ethylbenzothizoline-6 sulphonate (ABTS; %) scavenging activities of fermented sauce samples were higher at 3441±60, 49.57±1.7 and 99.0±0.3, respectively; as compared to enzyme treated samples which showed 803±13, 28.60±1.1 and 78.4±1.0, for the respective parameters, after 180 days storage at 37°C. Superoxide anion scavenging activity and reducing potential were found significantly higher (P<0.05) in both fermented as well as enzymatically prepared sauces in comparison to control. Fermented sauce exhibited excellent antibacterial property against Listeria monocytogenes ScottA. Bacterial counts such as total plate count and halophile count, after 180 days, were significantly lower (P<0.05) in the fermentatively produced sauce than enzymatically prepared sauce. Pediococcus, Micrococcus, Enterococcus and Staphylococcus were the dominant bacterial genera in fermented sauce. The study emphasizes the role of accelerating fermentation process, either enzymatically or fermentatively, to produce biofunctionally and bacteriologically superior rohu sauce.

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“…Our results are similar to those obtained by Majumdar et al (2015) in Lona Ilish, an Indian fermented fish. Others studies (Majumdar et al, 2016) show that pH of fermented fish decrease with preservative period. According to Majumdar et al (2015), decreasing of pH is due to formation of free fatty acids during fermentation.…”

Section: Physicochemical Characteristicsmentioning

confidence: 90%

Process Production, Physico Chemical and Sensory Attributes of Pelpeledgi; A Cameroonian Fermented Fish Product

Oumarou¹,

Mohamadou²,

Abdoulaye³

et al. 2020

Agric. J.

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The Pelpeledgi is a fermented fish product consume in central African countries. A survey was done to assess sociocultural value and how it's process. Some physicochemical characteristics, microbiological profile and sensorial attributes were also evaluated. It was found that this product is largely produce and consumed in the area as traditional dish. Process technology is transmitted toward generation from parents to children. Process steps of Pelpeledgi involve catching, washing, gutting, paring, evisceration, spontaneous fermentation during 6-48 h depending of seasons and drying for 3-5 days. None salting step was noted. pH of Pelpeledgi samples range from 6.80-8.41. Salt content and moisture range from 2.42-3.38% and from 10.22-19.11%. Concerning microbiological characteristics, total microbial count was high in all samples ranging from 6.41-7.70 log cfu/g. lactic acid floras and Bacillus seems to be the predominant flora of Pelpeledgi. Lactic flora and Bacillus load of Pelpeledgi ranging from 4.57-5.28 log cfu/g and from 3.47-4.85 log cfu/g, respectively. Yeast and moulds ranging from 3.06-3.10 log cfu/g, E. coli was present in certain samples, ranging from 1.23-1.70 log cfu/g and no Salmonella were detected. Staphylococcus aureus and total coliform were present in all samples, ranging from 1.75-2.65 log cfu/g and 3.82-4.85, respectively which is a potential risk for consumer. Thus, the fish product is microbiologically unsafe. Sensory analyses shows that samples from Blangoua are most appreciated with positive correlation between total microbial count and sensory attributes. Despite of microbiological diversity and sensorial attributes, efforts are needed to improve Pelpeledgi process through HACCP and use of starter culture with interesting technological properties to obtain better product for the public consumption.

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Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Cited by 43 publications

References 34 publications

Nutritional and Microbiological Quality of Chepa shutki from haor Areas of Bangladesh

Nutritional and Microbiological Quality of Chepa shutki from haor Areas of Bangladesh

Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Process Production, Physico Chemical and Sensory Attributes of Pelpeledgi; A Cameroonian Fermented Fish Product

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