Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha)
Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha)
Date
2005
Authors
Majumdar, Ranendra Kumar
Basu, Subrata
Anandan, R
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Lona ilish, is a salt fermented product from hilsa, is very popular in Bangladesh and
Northeast part of India due to its typical flavour and aroma. Biochemical composition
including amino acid profile of both raw hilsa fish and Lona ilish has been studied. A
significant variation was observed in the amino acid profile of the product as compared to
that of raw fish. The bacterial flora of the fermented product comprised of Micrococcus and
Bacillus species
Description
Keywords
Hilsa, salting, fermentation, biochemical composition, amino acids
Citation
Fishery Tech 42(1):67-70