Biochemical and microbiological characteristics of salt fermented Hilsa (Tenualosa ilisha)
Biochemical and microbiological characteristics of salt fermented Hilsa (Tenualosa ilisha)
| dc.contributor.author | Majumdar, R.K. | |
| dc.contributor.author | Basu, S. | |
| dc.contributor.author | Anandan, R. | |
| dc.date.accessioned | 2013-05-29T11:27:20Z | |
| dc.date.available | 2013-05-29T11:27:20Z | |
| dc.date.issued | 2005 | |
| dc.description.abstract | Lona ilish is a salt fermented product from Hilsa is very popular in Bangladesh and norteastern part of India due to its typical flavour and aroma. Biochemical composition including amino acid profile of both raw hisa fish lona ilish has been studied. A significant variation was observed in amino acid profile of the product as compared to the raw fish. Bacterial flora of the fermented product comprised of Micrococcus and Bacillus species. | en_US |
| dc.identifier.citation | Fishery Technology 2005:42(1), 67-70 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/122 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | Hilsa | en_US |
| dc.subject | salting | en_US |
| dc.subject | fermentation | en_US |
| dc.subject | biochemical composition | en_US |
| dc.subject | amino acids | en_US |
| dc.title | Biochemical and microbiological characteristics of salt fermented Hilsa (Tenualosa ilisha) | en_US |
| dc.type | Article | en_US |
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