Biochemical and Microbial Changes Associated with Fermentation of Setipinna phasa
Biochemical and Microbial Changes Associated with Fermentation of Setipinna phasa
Date
2015
Authors
Tripathi, Hemant Hari
Roy, Deepayan
Majumdar, Ranendra K.
Maurya, Satyendra K.
Tripathi, Hemant Hari
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Salt-free fermented Setipinna phasa, locally known as
‘phasa shidal’ is a traditional fish product of northeast
India. This study was conducted to assess the
biochemical and microbial changes during fermentation
of S. Phasa. Moisture content, pH and crude
protein of the fish product decreased, whereas, lipid
and total titratable acidity increased during fermentation.
There was no significant change in the total
nitrogen content, however, protein nitrogen decreased
significantly with the increase of non-protein
nitrogen and alpha-amino nitrogen. The non-protein
nitrogen to total nitrogen ratio also increased gradually
from 16.62 to 37.96%. The lipid degradation
products showed considerable increase during the
fermentation process. The volatile nitrogenous bases
showed a rapid increase in the beginning followed
by a slow but gradual increase throughout the
fermentation period and the value reached 231.94
mg of nitrogen 100 g-1 on 90th day. During the same
period the microbial count increased rapidly in the
beginning and reached 6.79 log cfu g-1 on 90th day.
Staphylococcus spp. and Bacillus spp. were found to
be the predominant groups of bacteria during
fermentation. On 90th day, the product was moist
with very soft surface and texture, moderate stickiness
with strong characteristic smell of shidal.
Description
Keywords
Setipinna phasa, traditional fish product, north-east India, Bacillus, Staphylococcus
Citation
Fishery Tech 52(1):26-33