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Quality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique

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Title Quality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique
Not Available
 
Creator Devananda Uchoi
Manjusha Lakshmi
Anita Ghag
Abhishek Thakur
Pankaj Kishore
Nayak, B. B.
 
Subject Not Available
 
Description Not Available
Indian mackerel, Rastrelliger kanagurta is one of the most preferred fatty fish; however, economical preservation of fatty fishes is least documented in India. Saturated
brine (23 % ) fermentation of Indian mackerel was studied for 120 days. Increment
of lipid (2.25 % ), reduction of protein (5 % ) and salt content of 14 %–15 % with pH of
around 6.0 was observed. Hardness fluctuated initially but stabilized at maturation.
Fermentation imparted pleasant aroma to the product with minimal fat oxidation.
Total plate count ranged from 3.80 to 5.44 log cfu / g. Coliforms and Escherichia coli
were
Not Available
 
Date 2021-10-30T11:23:17Z
2021-10-30T11:23:17Z
2021-09-27
 
Type Research Paper
 
Identifier Devananda Uchoi, Manjusha Lakshmi, Anita Ghag, Abhishek Thakur, Pankaj Kishore and Nayak, B. B. (2021) Quality changes in Indian mackerel (Rastrelliger kanagurta) during preservation with saturated brine fermentation technique. J. Food Process. Preserv. e15996 https://doi.org/10.1111/jfpp.15996
0145-8892
http://krishi.icar.gov.in/jspui/handle/123456789/66670
 
Language English
 
Relation Not Available;
 
Publisher Institute of Food Science Technology