Bipul Kumar Kakati Umesh Ch Goswami


Fermented Setipinnaphasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya Shidal available in markets were studied. The results of the analysis showed that the market samples of Phassya Shidal were a good source of protein (27.20%). The pH and moisture content were 6.2 and 37.52%, respectively. Both Phassya Shidal and fresh Setipinnaphasa (raw material) were rich in lysine, leucine, valine, aspartic acid, alanine and glutamic acid. The effect of fermentation on the amino acids content of the sample was not significant except in histidine (P<0.05). An increase in the contents of fatty acids and amino acids composi-tion was observed in the Phassya Shidal during fermentation. Significant variations (P<0.05) in the proportions of some unsaturated fatty acids were noticed between product and fresh fish. The major saturated fatty acids were C16:0 and C18:0. The Oleic acid was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids (PUFA) were of the n-3 series. The major PUFA found chiefly in linoleic acid and linolenic acid in both the samples. The physicochemical analysis revealed that the product was of acceptable quality. The bacterial flora of Phaasya Shidal comprised of Staphylococcus aureus, Streptococcus spp. and Escherichia coli indicating unhygienic handling practices during preparation and storage. Though the product had acceptable sensory quality, strict hygienic measures should be adopted during processing to safeguard the health of the consumers.


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Fermentation, Phassya Shidal, Quality evaluation, Setipinnaphasa, Traditional fish product

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Kakati, B. K., & Goswami, U. C. (2017). Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India. Journal of Applied and Natural Science, 9(1), 237-244. https://doi.org/10.31018/jans.v9i1.1179
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