| Autor: |
Kumar, G. Praveen, Xavier, K. A. Martin, Nayak, Binaya Bhusan, Sanath Kumar, H., Gudipati, Venkateshwarlu, Senapathi, Sushree Ratnamanjari, Balange, Amjad Khansaheb |
| Předmět: |
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| Zdroj: |
Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 1, p139-155, 17p |
| Abstrakt: |
Suitability of Pangasius as a source for salt fermentation and its physicochemical and microbiological changes during fermentation were evaluated for a period of 150 days. Biochemical and microbiological parameters such as proximate composition, pH, non-protein nitrogen, total volatile base nitrogen, free α-amino nitrogen, free fatty acid, peroxide value, thiobarbutric acid reactive substances, salt content, total titratable acidity, total viable count, and Escherichia coli were analyzed during the fermentation. Peroxide value and thiobarbutric acid reactive substances indicated that maturation started on the 90th day of fermentation. The highest non-protein nitrogen (NPN)/total nitrogen (TN) ratio was observed on the 120th day and the highest sensory scores were observed on the 150th day of fermentation. NPN/TN ratio and sensory scores showed that salt fermentation accelerate from the 90th day and attains maturation on the 120th day. The study revealed that Pangasius can be an ideal fish for salt fermentation, and this technique can be adopted by small-scale farmers. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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