Identification of haloarchaea during fermentation of <i>Sardinella</i><i>longiceps</i> for being the starter culture to accelerate fish sauce production

Kannan, K.; Sivaperumal, P.; Paray, Bilal Ahamad; Khalid, Muhammad

doi:10.1111/ijfs.15183

Cited by 13 publications

(5 citation statements)

References 41 publications

(47 reference statements)

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“…Autolytic enzymes might have caused degradation of proteins, resulting in the formation of volatile bases. During fish fermentation, salt-soluble and watersoluble proteins degrade into peptides and amino acids by microbial or indigenous proteases, increasing free amino acids and non-protein nitrogen causing the TVBN to increase [28], along with the volatile compounds, which one of the volatile compounds account for specific aroma for the fermented fish [41]. High TVBN content has been associated with a high degree of fermentation that usually has no apparent ammonia-like odor in the fermented product.…”

Section: Total Volatile Base Nitrogen (Tvbn)mentioning

confidence: 99%

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Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

Arpi¹,

Muzaifa²,

Hasanuddin³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47-11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15-14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.

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Section: Total Volatile Base Nitrogen (Tvbn)mentioning

confidence: 99%

“…6c). The allowable range of TVBN in fermented fish product is difficult to explain because it varies depending on the species, sex, age of the fish, catching region and season of fishing [41].…”

Section: Total Volatile Base Nitrogen (Tvbn)mentioning

confidence: 99%

Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

Arpi¹,

Muzaifa²,

Hasanuddin³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

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“…Our team has extensive knowledge and research experience that has translate into high quality publications(5-13),( 14), (15), (16,17), (18), (19), (20)(21)(22)(23)(24) Thus, objectives were to verify and characterise the presence of burnout syndrome in a sample of undergraduate and postgraduate students…”

Section: Introductionmentioning

confidence: 99%

Stress And Burnout Among Dental Students in A Private Dental Institution in Chennai City: Cross Sectional Study

2023

JPTCP

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Background: Burnout is defined as a working environment syndrome, characterised by a process of chronic response to occupational stress, when coping methods fail or insufficient, thus having negative consequences both at the individual and professional level. Further affecting the family and social interactions. Aim of the study is to determine the stress and burnouts among dental students. Materials And Methods: A self-administered questionnaire distributed among dental undergraduate and postgraduate students to collect data. Variables measured included demographic characteristics of students and their perceived stress and burnout among dental students. Statistical analysis was performed using SPSS software. Statistical significance was set at 5%. Results:The overall response rate of the survey was 82%. Most of the Respondents were in the 18 to 25 age category, mostly males (n=119) when compared to females. Major problems identified from the survey for stress included the lack of time for relaxation, inadequate breaks during the day, fear of failing a module/ year, work load, first year students experienced the highest degree of stress and burnouts. Conclusion: Levels of stress increased across the academic years and peaked among final-year dental students. Stress and burnouts experienced may impact the students future professional development and needs proper avenues for relaxation and coping mechanisms in place.

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“…Lots of research has been conducted on the psychiatric issues of medical students. (7)(8)(9)(10)(11)(12)(13)(14)(15),( 16), (17), (18,19), (20), (21), (22)(23)(24)(25)(26). The aim of this study is to analyse the number of people suffering from stress, depression, anxiety, etc.…”

Section: Introductionmentioning

confidence: 99%

Prevalence of depression and sense of coherence among dental graduates in a private dental institution in Chennai city

2023

JPTCP

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Background: Dentistry is a stressful and very hard working profession. Dental practitioners experience numerous social issues and higher levels of depression. Prevalence of depression in dental graduates is 60.4. First year students have higher prevalence of depression than other higher class years. Depression affects a significant proportion of health professionals. Materials And Methods:This respective study took place in Chennai, Tamil Nadu, which included 123 responses under the age group of 17 to 25 years. A convenience sampling method was used.The statistical data was created and circulated through google form and the responses validity checking was done by consulting experts and data entered in the google form and google sheets were analysed, tabulated, interpreted and compared. Result:The total number of subjects tested in this study was 123. The data collected was entered in SPSS software, version 25. The p-value for the age group is statistically not significant because the p-value for sense of coherence (0.183) and depression (0.060) was greater than 0.05 (p>0.05). There was no statistically significant association between gender and sense of coherence (P = 0.571) and depression (P = 0.751). Conclusion:This study concludes dental students in a private institution in chennai city have a high prevalence of depression and anxiety, However, it was not significantly associated with gender or age of the students

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Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

Cited by 13 publications

References 41 publications

Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

Stress And Burnout Among Dental Students in A Private Dental Institution in Chennai City: Cross Sectional Study

Prevalence of depression and sense of coherence among dental graduates in a private dental institution in Chennai city

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