Quality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique

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dc.contributor.authorUchoi, Devananda
dc.contributor.authorLekshmi, Manjusha
dc.contributor.authorGhag, Anita
dc.contributor.authorThakur, Abhishek
dc.contributor.authorKishore, Pankaj
dc.contributor.authorNayak, Binaya Bhusan
dc.date.accessioned2024-02-26T10:24:23Z
dc.date.available2024-02-26T10:24:23Z
dc.date.issued2021-09-21
dc.description.abstractIndian mackerel, Rastrelliger kanagurta is one of the most preferred fatty fish; however, economical preservation of fatty fishes is least documented in India. Saturated brine (23%) fermentation of Indian mackerel was studied for 120 days. Increment of lipid (2.25%), reduction of protein (5%) and salt content of 14%–15% with pH of around 6.0 was observed. Hardness fluctuated initially but stabilized at maturation. Fermentation imparted pleasant aroma to the product with minimal fat oxidation. Total plate count ranged from 3.80 to 5.44 log cfu/g. Coliforms and Escherichia coli were <1.8 MPN/g in final product. The product was stable at ambient condition under 95% vacuum in retortable pouch throughout the storage period (30 days). Botulinum toxin was examined and found absent in the analyzed samples. Sensory score indicated high acceptance of the product. Thus, the study illustrated that saturated brine fermentation preserves fatty fish adequately, producing safe and healthy fermented fish product with enhanced shelflife.
dc.identifier.urihttp://10.10.10.7:82/handle/123456789/6245
dc.language.isoen
dc.publisherIFST
dc.titleQuality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique
dc.typeArticle
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