Changes in the Nitrogenous Compounds during Fermentation of Hilsa Steaks
Changes in the Nitrogenous Compounds during Fermentation of Hilsa Steaks
Date
2010
Authors
Majumdar, Ranendra Kumar
Basu, S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Lona ilish, a traditional salt fermented fish product, made exclusively from hilsa (Tenualosa
ilisha), is widely consumed in Bangladesh and adjoining Northeastern parts of India. No
detailed scientific studies have been made on lona ilish. To understand the science behind
this traditional preservation process, the product was prepared in the laboratory following
traditional method, and biochemical changes during fermentation period of 150 days, were
studied. At fortnightly intervals, important parameters such as the protein and protein
degradation as well as lipid and its degradation in the product were studied. Increase in
non-protein nitrogen (NPN), free alpha amino nitrogen (FAN) and total volatile basic nitrogen
(TVBN) contents during fermentation indicated hydrolysis of protein. However, the decrease
in protein nitrogen content was not significant. A value of NPN/TN of 18% in the fish muscle
was found indicative of the fermentation point. High salt content (15.48%), intermediate
moisture content (49.89%) and low pH (5.28) of the final product were found to be satisfactory
for stability of the lona ilish at ambient temperature
Description
Keywords
Hilsa, traditional technology, salting, fermentation, biochemical composition
Citation
Fishery Technology 47(2):167-172