<span style="font-size:11.0pt;mso-bidi-font-size: 10.0pt;font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language:AR-SA" lang="EN-GB">Characterization of the traditional fermented fish product <i style="mso-bidi-font-style:normal">Shidol</i> of Northeast India prepared from <i style="mso-bidi-font-style:normal">Puntius sophore </i>and <i style="mso-bidi-font-style:normal">Setipinna phasa</i> </span>

Abstract

Shidol is a traditional fermented fish product popular in the North eastern part of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory quality of two types of Shidol prepared from Puntius sophore (Hamilton) and Seitpinna phasa (Hamilton) available in markets were studied. The results of the analysis showed that the market samples of Shidol were a good source of protein ranging from 27.2 - 38.35%. The pH and moisture content were from 6.1 - 6.2 and from 33.44 - 37.52%, respectively. The physicochemical analysis revealed that the products were of acceptable quality. The bacterial flora of Shidol comprised of Staphylococcus aureus, Streptococcus spp and Escherichia coli indicating unhygienic handling practices during preparation and storage. There were no visible fungal colonies on the products; however, when grown on agar medium, a few yeast and mould colonies were observed. The products had acceptable sensory quality. Shidol can be kept for more than one year at room temperature.