Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/9772
Title: Characterization of the traditional fermented fish product <i>Lona ilish </i>of Northeast India
Authors: Majumdar, RK
Basu, S
Keywords: Fish fermentation
<i>Hilsa</i>
<i>Lona ilish</i>
Fermented food
Traditional fish product
Issue Date: Jul-2010
Publisher: CSIR
Series/Report no.: <b>Int. Cl.<sup>8</sup>: </b>A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00
Abstract: <i style="">Lona</i> <i style="">ilish</i> is a traditional salt fermented fish product widely consumed in Bangladesh and Northeast parts of India. It is prepared exclusively<i style=""> </i>from <i>Hilsa</i>,<i style=""> Tenualosa ilisha</i> (Ham-Buch, 1822), a high fat fish. Biochemical composition of market sample of<i style=""> lona ilish</i> has been studied. The moisture, salt and <i>p</i>H of the product have been estimated as 54%, 15% and 5.66%, respectively. The product is stable when remains immersed in brine at ambient temperature. Lowering of water activity due to osmotic action of salt as well as effect of salt on spoilage bacteria are presumed to be the reasons behind this salt fermentation technique. High peroxide value is the indicative of lipid peroxidation but, however, did not impart any undesirable rancid taint to the product. The bacterial flora comprised of <i style="">Micrococcus</i> and <i style="">Bacillus</i> species. Lack of scientific study to standardize the methods, use of poor quality raw material fish, improper salting, inadequate fermentation period as well as adulteration in the process, etc. are some of the reasons for gradual deterioration of the quality of <i>lona ilish</i>.
Description: 453-458
URI: http://hdl.handle.net/123456789/9772
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.09(3) [July 2010]

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