Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components

'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east 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.

Assessment of nutritional quality of 'Shidal' a fermented fish product of northeast India

Shidal is a salt-free fermented fish product prepared from Puntius ss. caught in late monsoon period. Shidal is very popular amongst the inhabitants of Northeast India. The fermentation process of this product takes four to six months in anaerobic condition till the product gains a characteristic flavour and colour. Detailed studies on the biochemical and nutritive qualities of this product are very few. Therefore, in this paper we report the results of the proximate analysis, amino acid and fatty acid compositions. The results suggest that Shidal is a rich source of amino acids as well as of essential fatty acids like linoleic and linolenic acids. The n- 3/n-6 ratio was found 0.51.

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Farm-raised shrimp: good aquacultural practices for product quality and safety

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Comparison of extruded and non-extruded soy meals in the diet of genetically improved mudfish Heterobranchus longifilis juveniles

Raw soybeans were subjected to three different processing methods viz Parboiling, Toasting and Extrusion with an Intra Pro Extruder. The processed soybean meals were thereafter incorporated at equal levels into the diets of genetically improved mudfish Heterobranchus longifilis juveniles. The fish were fed the experimental diets in triplicate at 5% of their body weight for eight weeks. The growth performance and food utilization indices, namely Mean Weight Gain (MWG), Food Conversion Ratio (FCR), Specific Growth Rate (SGR%) and Protein Efficient Ratio (PER), were monitored bi-weekly. The results show that fish fed the control fishmeal diets were highest in growth performance, which was significantly different (P>0.05) from others. Among the fish fed the test diets, those fed toasted soybean had higher MWG, SGR, FCR and PER than juveniles fed the parboiled soybean diet. The juveniles fed the extruded soybean diet recorded the least growth performance. The implication of these results in diet formulation is discussed

Effects of fermented fluted pumpkin leaf (Telfaria occidentalis) on the growth and nutrient utilization of Clarias (Clarias gariepinus)

Clarias (Clarias gariepinus) (Burshell, 1821) fingerlings were fed isonitrogenous diets (38.9% crude protein) with fermented fluted pumpkin leaves (FFPL) replacing different proportion (0,50,75,100%) of extruded soybean meal (ESM) for 8 weeks. Growth responses at the different substitution levels measured. Increasing FFPL intake resulted in better weight gains and higher specific growth rates (SGR) of 0.29, 0.36 and 0.38% per day respectively. The increase in growth from feeding diets containing 75% and 100% of the ESM replaced with FFPL were significantly higher (P<0.05) than those of other diets. Further more fish tissue protein deposition consistently increased with increasing level of FFPL concentration in their diets. Fish fed diets where whole ESM was replace 100% FFPL gave the best overall response in terms of their weight gain, food conversion ratio, protein efficiency ratio, and specific growth rate. Economic considerations indicate the replacement of ESM with FFPL, which is a cheaper ingredient in feeds for Clarias

Choosing the best model in the presence of zero trade: a fish product analysis

The purpose of the paper is to test the hypothesis that food safety (chemical) standards act as barriers to international seafood imports. We use zero-accounting gravity models to test the hypothesis that food safety (chemical) standards act as barriers to international seafood imports. The chemical standards on which we focus include chloramphenicol required performance limit, oxytetracycline maximum residue limit, fluoro-quinolones maximum residue limit, and dichlorodiphenyltrichloroethane (DDT) pesticide residue limit. The study focuses on the three most important seafood markets: the European Union’s 15 members, Japan, and North America.

Recent advances in fish processing and product development

There are good possibilities for expanding the consumer sector in both the traditional and nontraditional marine products. Frozen shrimp continues to be the item of highest demand in foreign markets. Individual quick frozen (IQF) prawns which are indeed value added products and have already penetrated international markets elicit export incentive from development agencies like the Marine Products Export Development Authority. With the projected potential of 1.8 lakh tonnes of cephalopods against the current yield of 13,000 tonnes, there are good prospects of increasing exports of frozen squid and cuttlefish. The technology of packing fish in retortable pouches as an alternative to canning has now been perfected. Salted fish mince has good market potential in India and abroad.

Ensiled product from fish by microbial fermentation

Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver bellies (Leiognathus spp.) by fermentation with pure culture of Lactobacillus piantarum NCIB 6105. The precooked ensiled product gave better product of fish silage (high content of lactic acid, about 5%). Protein Nitrogen content ranged between 1.76 to 1.94%. During storage for one year, the Protein Nitrogen loss was not significant. The material can be used as a supplemental animal ration.

Studies on blackening of canned prawns. Pt. 1. Influence of copper and iron on product blackening

A linear relationship was observed between the copper content and intensity of blackening in commercially canned prawn meat. Average copper and iron contents of non-blackened canned prawn meat were 9.6 and 32.5 ppm on dry weight basis respectively. In the blackened product copper content ranged from 15.8 to 63.9 ppm and iron content between 43.7 and 71.45 ppm depending on the intensity of blackening. But incorporation of copper in the above range to experimental cans produced blackening while iron up to 250 ppm did not impart any blackening under standard conditions of canning.

Nutritional characteristics of the two fermented fish products: Hentak and Ngari of Manipur

Proximate composition and nutritional characteristics of the two fermented fish products Hentak and Ngari of Manipur (India) were evaluated. Percentage of moisture, protein, lipid and ash contents in Hentak and Ngari were respectively: 36.30 versus 36.03; 33.33 versus 38.38; 13.60 versus 13.34 and 11.43 versus 5.49. Digestibility values in feeding trials in laboratory rats for 28 days were 82.37% for Hentak 89.46% for Ngari and that of Casein was 92.69%. The biological value, food conversion ratio and protein efficiency ratio (PER) of Hentak were 96.94, 4.83 and 1.8 respectively and that of Ngari were 97.83, 3.17 and 1.8 respectively. The α amino nitrogen of Hentak and Ngari in Pepsin + Trypsin phase were 28.40 and 28.92 respectively. The TBA number, peroxide value and TVBN were within the acceptable limits.

Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product

A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.