FT Vol.51(2)

Permanent URI for this collection

http://localhost:4000/handle/123456789/5046

Browse

Browsing FT Vol.51(2) by Author "Barman, Pratul"

Now showing 1 - 1 of 1
  • Item
    A Modified Method for the Preparation of Sukati Mas (A Traditional Fish Powder of North-east India) from Muwa (Amblypharyngodon mola)
    (Society of Fisheries Technologists (India)Cochin, 2014) Barman, Pratul; Muzaddadi, Armaan Ullah; Goswami, Umesh Chandra; Mandal, Sagar Chardra
    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