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Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture

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Title Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture
Not Available
 
Creator Ramakrishna Reddy, P.
Nikesh N. Hajare
Oishi Das
Balange, A. K.
Martin Xavier, K. A.
Binaya Bhushan Nayak
 
Subject Haloarchaea
Halobacterium salinarum
Indian mackerel
Maturation
Salt fermentation
 
Description Not Available
Salt fermentation is a preservation technique in which higher salt concentrations are
introduced to inhibit the growth of most spoilage microbes. This process takes several
months to attain maturity. The present study was designed to accelerate the fermentation
rate and shorten the maturation time employing the haloarchaeal strain Halobacterium
salinarum (HS1). H. salinarum was inoculated in the salt fermentation medium and the
fermentation time and quality were compared to the control salt fermentation without
inoculation of HS1. The lot inoculated with HS1 matured by the 60th day with higher sensory
scores, whereas the control (C) took 120 days for maturation, indicating that the salt
fermentation process can be accelerated using haloarchaea. The final moisture content
at the end of 120 days in the control and HS1 were 56.31 and 56.78% respectively. pH
showed decreasing trend initially and was found to be stable in later phases. Protein content
reduced from 24.29 to 18.95% and 15.03% in control and HS1 respectively. Fat content
fluctuated throughout the fermentation period (6.99 to 8.81%) showing an increasing
pattern initially and then a reduction during later stages of fermentation. Trimethylamine
(TMA, 3.12 to 14.09 mg%), total volatile base nitrogen (TVBN, 18.23 to 38.35 mg%),
alpha-amino nitrogen (AAN, 31.87 to 126.43 mg%) and non-protein nitrogen (NPN,
0.18 to 0.83%) contents increased throughout the salt fermentation process but were
found to be within limits suggesting controlled degradation. Present results suggest that
H. salinarum (HS1) as a starter culture can accelerate salt fermentation and maturation can
be attained by 60 days compared to 120 days of maturation time taken by control without HS1.
Not Available
 
Date 2024-06-09T22:30:23Z
2024-06-09T22:30:23Z
2023-12-31
 
Type Research Paper
 
Identifier Ramakrishna Reddy, P., Nikesh N. Hajare, Oishi Das, Balange, A. K., Martin Xavier, K. A. and Binaya Bhushan Nayak (2023) Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture. Ind. J. Fish. 70 (4): 150-157. DOI: 10.21077/ijf.2023.70.4.13611916
0970-6011
http://krishi.icar.gov.in/jspui/handle/123456789/83430
 
Language English
 
Relation Not Available;
 
Publisher ICAR