|
NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.09 [2010] >
IJTK Vol.09(3) [July 2010] >
| Title: | Characterization of the traditional fermented fish product Lona ilish of Northeast India |
| Authors: | Majumdar, RK
Basu, S |
| Keywords: | Fish fermentation
Hilsa
Lona ilish
Fermented food
Traditional fish product |
| Issue Date: | Jul-2010 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00 |
| Abstract: | Lona ilish is a traditional
salt fermented fish product widely consumed in Bangladesh and Northeast parts
of India. It is prepared exclusively from
Hilsa, Tenualosa ilisha (Ham-Buch, 1822), a high fat fish. Biochemical composition of
market sample of lona ilish has been studied. The moisture, salt
and pH 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 Micrococcus and Bacillus 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 lona ilish. |
| Page(s): | 453-458 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.09(3) [July 2010]
|
|
