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 |
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Creator |
Devananda Uchoi
Manjusha Lakshmi Anita Ghag Abhishek Thakur Pankaj Kishore Nayak, B. B. |
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Subject |
Not Available
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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 |
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Date |
2021-10-30T11:23:17Z
2021-10-30T11:23:17Z 2021-09-27 |
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Type |
Research Paper
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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 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Institute of Food Science Technology
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