Post-Fermentation Preservation of Shidal- a Fermented Fish Product of North-East India
Post-Fermentation Preservation of Shidal- a Fermented Fish Product of North-East India
Date
2012
Authors
Mahanta, P.
Muzaddadi, A. U.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Shidal is a popular traditional semi-fermented fish
product exclusively prepared from Puntius spp.
Being a salt free product, it has short storage life
outside the mutka (earthen pot) and thus traditionally
preserved either by dusting with common salt
during retailing or by keeping it inside mutka until
sold in the market. Present study was conducted to
develop a low cost packing and preservation method
for shidal outside mutka using different concentrations
of salt in glass bottles. Shidal was packed in
glass bottles after sprinkling with salt (2% and 5%)
and stored at ambient temperature (18-340C) for 120
days. Parameters related to microbial, biochemical
and sensory changes were analyzed at 15 day
intervals from August to December 2010 and the
quality was compared with the control (without
salting) to see the periodic quality loss. The 2% salt
treated shidal (T1) showed comparatively stable pH
(4.6 to 4.8) with negligible variation throughout the
storage period while in control and 5% salt treated
shidal (T2), pH increased significantly (P<0.05) after
75 days of storage and reached 7.09 from an initial
pH of 4.4. Moisture, ash, salt, protein and fat content
of all the samples did not vary significantly (P>0.05)
during the storage period upto 60 days indicating
insignificant effects by the treatments on proximate
composition. All the parameters increased significantly
(P<0.05) during storage in all the samples
indicating hydrolysis and degradation of protein.
But the treated samples had slower rate of increments
in the non-protein nitrogen, free รก-amino
nitrogen and total volatile base nitrogen compared
to the control. Similarly, the peroxide value, free fatty
acid and thiobarbituric acid showed slower rate of
increments and insignificant changes in the treated
samples than in the control. Total plate count did not
change significantly (P>0.05) and remained near 7
Log cfu g-1. Total fungal count was low in almostall samples. The sensory scores indicated longer
shelf life of 90 days for T1 and T2 while the control
had shelf life of 60 days in glass bottles.
Description
Keywords
Shidal, fermented fish, Puntius spp., storage characteristics, salt
Citation
Fishery Technology 49(2):177-186