Assessment of potential hazards in shidal, an ethnic fermented fish product of north-east India
Assessment of potential hazards in shidal, an ethnic fermented fish product of north-east India
| dc.contributor.author | Uchoi, D. | |
| dc.contributor.author | Hanjabam, M.D. | |
| dc.contributor.author | Kumar, A. | |
| dc.contributor.author | Kishore, P. | |
| dc.contributor.author | Panda, S.K. | |
| dc.contributor.author | Nayak, B.B. | |
| dc.date.accessioned | 2019-08-23T09:25:11Z | |
| dc.date.available | 2019-08-23T09:25:11Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Fermented fish products are very popular in North- East region of India because of its unique taste and flavour. Two popular products, puthi shidal and phasa shidal, from Tripura were analyzed for biogenic amines, toxic heavy metals and foodborne micro-organisms of public health significance viz., Salmonella, E. coli and Staphylococcus aureus. Biogenic amines were detected by HPLC with UV-VIS detector using gradient elution method. Highest concentration of histamine, cadaverine and putrescine were detected in puthi shidal collected from Nutanbazar with a value of 118.18±1.78 ppm, 380.26±2.15 ppm and 141.87±1.20 ppm respectively. Spermidine and spermine were detected to be in the range of 21.38±0.88 - 41.89±0.83 ppm and 47.99±0.65 - 124.50±0.87 ppm respectively which was comparatively at lower concentration. Arsenic (As), cadmium (Cd) mercury (Hg) and lead (Pb) were determined using ICP-OES. The concentrations of heavy metals detected were within maximum permissible limit. Arsenic concentration of 2.65±0.02 ppm was recorded as maximum level in puthi shidal from Gulbazar (West Tripura district). Shidal samples are found to be free from pathogen like Salmonella and E. coli. The study indicates that the fermented fish products are free from heavy metal contaminations. Pathogen free fermented fish products are safe to consume. The study further revealed the need for standard production method in order to achieve uniform sensory attributes in the products including the control on histamine formation. | en_US |
| dc.identifier.citation | Fishery Technology 55(4):262-269 | en_US |
| dc.identifier.uri | http://drs.cift.res.in/handle/123456789/4198 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India), Cochin | en_US |
| dc.title | Assessment of potential hazards in shidal, an ethnic fermented fish product of north-east India | en_US |
| dc.type | Article | en_US |