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http://nopr.niscpr.res.in/handle/123456789/28965| Title: | Studies on the quality attributes and safety aspect of semi-fermented fish product |
| Authors: | Mansur, Mohammad Abul Rahman, Md. Shafiqur Khan, Mohammed Nurul Absar Reza, Md. Shaheed Sadia, Lubaba Wahab, Razak |
| Keywords: | Fermented fish;Contamination;Proteolysis;Fermentation;Organoleptic |
| Issue Date: | Jun-2014 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | Semi-fermented fish product was organoleptically of satisfactory quality and it was organoleptically acceptable for a long time. Proximate composition of the semi-fermented fish product was comparable with other processed fish and fishery products. Proximate composition data were moisture 36.63%, protein 33.74%, lipid 18.54% and ash 11.83%. Total Volatile Base Nitrogen (TVB-N) of this semi-fermented product was 3.08 mg/100 g. Bacterial load of semi-fermented fish product was 1.18 × 106 CFU/g. To confirm the safety aspect of the semi-fermented fish product of this research study the exact quality of metal and elements particularly the heavy metal quantity was determined. Result of heavy metal concentrations in semi-fermented fish product “Sheedal Shutki or Chapa Shutki” was Arsenic 0.019 µg/g, Cadmium 0.075 µg/g which were within the acceptable level for human consumption. |
| Page(s): | 955-960 |
| ISSN: | 0975-1033 (Online); 0379-5136 (Print) |
| Appears in Collections: | IJMS Vol.43(06) [June 2014] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJMS 43(6) 955-960.pdf | 489.06 kB | Adobe PDF | View/Open |
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