Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha)

Ranendra Kumar Majumdar; Subrata Basu; Anandan R.

doi:10.56093/ft.v42i1.16902

Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha)

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Authors

Ranendra Kumar Majumdar College of Fisheries (CAU), Lembucherra
Subrata Basu Central Institute of Fisheries Education, Versova
Anandan R. Central Institute of Fisheries Technology, Cochin

https://doi.org/10.56093/ft.v42i1.16902

Keywords:

Hilsa, salting, fermentation, biochemical composition, amino acids

Abstract

Lona ilish, is a salt fermented product from hilsa, is very popular in Bangladesh and Northeast part of India due to its typical flavour and aroma. Biochemical composition including amino acid profile of both raw hilsa fish and Lona ilish has been studied. A significant variation was observed in the amino acid profile of the product as compared to that of raw fish. The bacterial flora of the fermented product comprised of Micrococcus and Bacillus species.

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Submitted

2012-04-19

Published

2025-06-10

Issue

Vol. 42 No. 1 (2005)

Section

Articles

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How to Cite

Majumdar, R. K., Basu, S., & R., A. (2025). Biochemical and Microbiological Characteristics of Salt fermented Hilsa (Tenualosa ilisha). Fishery Technology, 42(1). https://doi.org/10.56093/ft.v42i1.16902