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Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India.

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Relation http://ir.cftri.com/12064/
http://dx.doi.org/10.1007/s13197-015-1978-x
 
Title Biochemical and microbial characterization of Ngari
and Hentaak - traditional fermented fish products of India.
 
Creator Ranendra, K. Majumdar
Sandeep, K. Bejjanki
Deepayan, Roy
Snehal, Shitole
Apurba, Saha
Bhaskar, N.
 
Subject 02 Fermented foods
Fish
 
Description Ngari and hentaak are the two most preferred traditional
salt-free fermented fish products of North-Eastern
(NE) states of India. Chemical and microbial composition,
antioxidative potential, fatty acid profile and electrophoretic
pattern of protein in ngari and hentaak were studied. pH and
total titratable acidity (TTA) of the products justified their
stability at ambient temperature. Both ngari and hentaak
showed higher contents of calcium (362.79 ± 26.89,
472.11 ± 62.7); sodium (199.66 ± 24.92, 94.0 ± 12.78); potassium
(58.20 ± 7.36, 75.74 ± 6.62) and magnesium
(16.056 ± 3.89, 21.125 ± 3.78) respectively. Iron, copper
and zinc were found in lesser amount. DPPH· radical scavenging
activity was close to 87 % in both the products and the
ferric chloride reducing power assay was dose dependent in
both the products. Both omega-3 and omega-6 fatty acids
were found in ngari; whereas, only omega-3 fatty acids were
observed in hentaak. Linoleic acid (11.68 %) and arachidonic
acid (0.65 %) were the n-6 PUFA in ngari; while, in hentaak,
it was only arachidonic acid (8.54 %). Apart from essential
fatty acids, essential amino acids were also found in considerable
quantity in both the products. Micrococcus sp. and
Staphylococcus sp. were found to be the dominant bacterial
genus in both the products; while Ngari also had lactic acid
bacteria group. The nutritional properties afforded by these
products justify their preference by the population.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12064/1/Journal%20of%20Food%20Science%20and%20Technology%20December%202015%2C%20Volume%2052%2C%20Issue%2012%2C%20pp%208284-8291.pdf
Ranendra, K. Majumdar and Sandeep, K. Bejjanki and Deepayan, Roy and Snehal, Shitole and Apurba, Saha and Bhaskar, N. (2015) Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India. Journal of Food Science and Technology, 52 (12). pp. 8284-8291. ISSN 0022-1155