A Modified Method for the Preparation of Sukati Mas (A Traditional Fish Powder of North-east India) from Muwa (Amblypharyngodon mola)
A Modified Method for the Preparation of Sukati Mas (A Traditional Fish Powder of North-east India) from Muwa (Amblypharyngodon mola)
Date
2014
Authors
Barman, Pratul
Muzaddadi, Armaan Ullah
Goswami, Umesh Chandra
Mandal, Sagar Chardra
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Traditional method of sukati mas preparation was
documented by conducting a study in Majuli (the
biggest river island of the river Brahmaputra,
Assam). Sukati mas was prepared by modified
method (SM) using single fish muwa
(Amblypharyngodon mola). The biochemical properties
of SM were investigated and compared with the
product prepared by traditional method (ST). Mean
values of different parameters of ST and SM differed
significantly (p<0.05) except pH. ST and SM
contained moisture 3.45 and 2.34, protein 69.83 and
77.19, lipids 4.04 and 1.13, ash 20.65 and 17.82, salt
2.12 and 1.32% respectively. Similarly they contained
minerals including Ca 1543 and 3469, P 1811
and 3318, Fe 4.62 and 7.23, Na 77.6 and 122.5, K 624
and 777 mg%, respectively. Average pH was 7.23 in
ST and 7.07 in SM. During 5 months storage,
moisture, protein, lipids, ash, pH, TVBN and PV
values in ST changed significantly (p<0.05), except
salt content. Similarly in SM, all these parameters
except protein and ash content, changed significantly
(p<0.05). While the spoilage indices including
TBV-N and PV increased significantly (p<0.05), their
values remained within the acceptable limits in both
the products. Based on sensory analysis, the panel
of 10 judges preferred SM in terms of aesthetic
appearance, smell, flavour and taste and the scores
significantly differed (p<0.05) from the scores of ST
Description
Keywords
Fish powder, North-east India, shelf life, sukati mas, traditional fish product
Citation
Fishery Technology 51 (2014) : 117 - 124