Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture

P Ramakrishna Reddy; Nikesh K. Hajare; Oishi Das; Ajmad K. Balange; K. A. Martin Xavier; Binaya Bhushan Nayak

doi:10.21077/ijf.2023.70.4.136119-16

Authors

P Ramakrishna Reddy
Nikesh K. Hajare
Oishi Das
Ajmad K. Balange
K. A. Martin Xavier
Binaya Bhushan Nayak

https://doi.org/10.21077/ijf.2023.70.4.136119-16

Keywords:

Indian mackerel, Halobacterium salinarium, Haloarchaea, Maturation Salt fermentation

Abstract

Salt fermentation is a preservation technique in which higher salt concentrations are
introduced to inhibit the growth of most spoilage microbes. This process takes several
months to attain maturity. The present study was designed to accelerate the fermentation
rate and shorten the maturation time employing the haloarchaeal strain Halobacterium
salinarum (HS1). H. salinarum was inoculated in the salt fermentation medium and the
fermentation time and quality were compared to the control salt fermentation without
inoculation of HS1. The lot inoculated with HS1 matured by the 60th day with higher sensory
scores, whereas the control (C) took 120 days for maturation, indicating that the salt
fermentation process can be accelerated using haloarchaea. The final moisture content
at the end of 120 days in the control and HS1 were 56.31 and 56.78% respectively. pH
showed decreasing trend initially and was found to be stable in later phases. Protein content
reduced from 24.29 to 18.95% and 15.03% in control and HS1 respectively. Fat content
fluctuated throughout the fermentation period (6.99 to 8.81%) showing an increasing
pattern initially and then a reduction during later stages of fermentation. Trimethylamine
(TMA, 3.12 to 14.09 mg%), total volatile base nitrogen (TVBN, 18.23 to 38.35 mg%),
alpha-amino nitrogen (AAN, 31.87 to 126.43 mg%) and non-protein nitrogen (NPN,
0.18 to 0.83%) contents increased throughout the salt fermentation process but were
found to be within limits suggesting controlled degradation. Present results suggest that
H. salinarum (HS1) as a starter culture can accelerate salt fermentation and maturation can
be attained by 60 days compared to 120 days of maturation time taken by control without HS1.

Keywords:
Haloarchaea, Halobacterium salinarum, Indian mackerel, Maturation, Salt fermentation

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