Biochemical, Nutritional and Microbiological Quality of Six Species of Smoked Fishes from Manipur

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dc.contributor.authorLilabati, H
dc.contributor.authorVishwanath, W
dc.date.accessioned2021-12-06T07:57:26Z
dc.date.available2021-12-06T07:57:26Z
dc.date.issued2000
dc.description.abstractBiochemical, nutritional and microbiological quality of six smoked fishes viz. Esomus danricus, Puntius sophore, Mystus bleekeri, Amblypharyngodcm mo/a, Notopterus notopterus and Glossogobius giuris of Manipur were analysed. Non protein nitrogen (NPN) and total volatile base nitrogen (TVBN) were 0.50 to 1.86% and 40.00 to 80.00 mg% respectively. In vitro digestibility of one sample (P. sophore) was higher than that of casein. Alpha amino nitrogen liberated in pepsin phase were 28.44 to 49.75% of total N and in trypsin phase, 53.25 to 70.37% of total N. Available lysine content was 2.17 to 4.68 g/16g of N. Total plate count of bacteria (TPC), total plate count of fungi (TFC), most probable number (MPN) of coliform, Staphylococcus aureus and faecal Streptococci counts were lOMO g-1, lOMO g-1, O-lO g"1, and lOMO g"1 respectively. But Escherichia coli and Salmonella were not detected in any of the smoked fishes studied. Aspergillus niger and Cladosporium cladosporoides were the dominant fungal flora.en_US
dc.identifier.citationFishery Tech 37(2):89-94en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5412
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectbiochemical composition, nutritive value, microbiological quality, smoked fishen_US
dc.titleBiochemical, Nutritional and Microbiological Quality of Six Species of Smoked Fishes from Manipuren_US
dc.typeArticleen_US
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