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Title Assessment of potential hazards in shidal, an ethnic fermented fish product of north-east India
 
Names Uchoi, D.
Hanjabam, M.D.
Kumar, A.
Kishore, P.
Panda, S.K.
Nayak, B.B.
Date Issued 2018 (iso8601)
Abstract Fermented fish products are very popular in North-
East region of India because of its unique taste and
flavour. Two popular products, puthi shidal and
phasa shidal, from Tripura were analyzed for
biogenic amines, toxic heavy metals and foodborne
micro-organisms of public health significance viz.,
Salmonella, E. coli and Staphylococcus aureus. Biogenic
amines were detected by HPLC with UV-VIS
detector using gradient elution method. Highest
concentration of histamine, cadaverine and putrescine
were detected in puthi shidal collected from
Nutanbazar with a value of 118.18±1.78 ppm,
380.26±2.15 ppm and 141.87±1.20 ppm respectively.
Spermidine and spermine were detected to be in the
range of 21.38±0.88 - 41.89±0.83 ppm and 47.99±0.65
- 124.50±0.87 ppm respectively which was comparatively
at lower concentration. Arsenic (As), cadmium
(Cd) mercury (Hg) and lead (Pb) were
determined using ICP-OES. The concentrations of
heavy metals detected were within maximum
permissible limit. Arsenic concentration of 2.65±0.02
ppm was recorded as maximum level in puthi shidal
from Gulbazar (West Tripura district). Shidal samples
are found to be free from pathogen like Salmonella
and E. coli. The study indicates that the fermented
fish products are free from heavy metal contaminations.
Pathogen free fermented fish products are safe
to consume. The study further revealed the need for
standard production method in order to achieve
uniform sensory attributes in the products including
the control on histamine formation.
Genre Article
Identifier Fishery Technology 55(4):262-269