Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorMuzaddadi, Armaan Ullah-
dc.contributor.authorBasu, S-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.description.abstractA survey was carried out in two states of Northeastern India namely Assam and Tripura to study the indigenous technology of Shidal (a pasty and solid, semi fermented fishery product) preparation, indigenous fish oil extraction method and shidal recipe preparation techniques and data were collected from the experts belonging to ethnic tribes, ethnic Bengali and Muslims communities. The skeletal method of shidal preparation had minor differences between the localities. The village fishers followed a method where semi-dried local varieties of Puntius spp. were utilized, whereas the commercial producers utilized the fully dried Puntius spp mostly imported from other Indian states, as the raw material. Moistened fish are tightly packed into an oil processed earthen pot and sealed almost airtight. Fish are allowed to get fermented anaerobically by some resident bacteria for about 6 months. Mainly the fish protein and lipid are broken down to some peptides, amino acids, fatty acids, indole, sketole, etc. producing a strong characteristic odour of shidal.en_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.8: A21, A23, A23B 4/00, A23L 1/325, A23L 1/326, A23L 1/327en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.11(2) [April 2012]en_US
dc.subjectPuntius sppen_US
dc.subjectFishery producten_US
dc.titleShidal - A traditional fermented Fishery product of North east Indiaen_US
Appears in Collections:IJTK Vol.11(2) [April 2012]

Files in This Item:
File Description SizeFormat 
IJTK 11(2) 323-328.pdf219.18 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.