EVALUATION OF BIOCHEMICAL CHARACTERISTICS OF A TRADITIONAL SALT FERMENTED FISH PRODUCT OF NORTHEAST INDIA WITH SPECIAL REFERENCE TO ITS FLAVOUR COMPONENTS


47 / 29

Authors

  • Ranendra Kumar Majumdar Central Institute of Fisheries Education, Fisheries University Road, Versova, Mumbai - 400 061.
  • S. Basu Central Institute of Fisheries Education, Fisheries University Road, Versova, Mumbai - 400 061.
  • S. V. Prasad Bhabha Atomic Research Centre, Mumbai- 400 085.

Abstract

"Lona ilish", is a traditional salt fermented fish product, widely consumed
and very popular in Northeast part of India and Bangladesh. It is prepared
exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. "Lona ilish" was
prepared in the laboratory following traditional process. After 150 days of
fermentation, a better quality "lona ilish" was obtained. Biochemical
characteristics of market sample was estimated and compared with the
laboratory prepared one. A variation in biochemical composition was
observed. Sensory quality of the final product of laboratory prepared "lona
ilish" was compared with the market sample and found that the laboratory
prepared product scored better than the market sample. The moisture (49.89%)
and salt (15.48%) of the final product was found to be satisfactory for stability
of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of
"lona ilish" was done using GC-MS. It was concluded that, aldehydes, ketones
and esters may possibly contribute characteristic aromas to the overall
flavour of the salt fermented hilsa.
Key words: hilsa, traditional technology, fermentation, salting, biochemical
composition, volatile components

Downloads

Submitted

17-03-2016

Published

01-12-2015

Issue

Section

Articles

How to Cite

Majumdar, R. K., Basu, S., & Prasad, S. V. (2015). EVALUATION OF BIOCHEMICAL CHARACTERISTICS OF A TRADITIONAL SALT FERMENTED FISH PRODUCT OF NORTHEAST INDIA WITH SPECIAL REFERENCE TO ITS FLAVOUR COMPONENTS. Journal of Indian Fisheries Association, 31. https://epubs.icar.org.in/index.php/JIFA/article/view/56847