Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India
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Abstract
Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectively. It was rich in lysine (11.8±1.9 g 100g-1 ) among essential amino acids, whereas glutamic acid was the highest (21.4±3.6 g 100g-1 ) in non-essential amino acids group. The major saturated fatty acids were palmitic acid (14.0±1.5 mole %) and stearic acid (17.0±2.3 mole %). The oleic acid (19.1±1.5 mole%) was the prominent monounsaturated fatty acid. The dominant polyunsaturated fatty acids were of the n-6 series. The major polyunsaturated fatty acids (PUFA) found chiefly in linoleic acid (11.0±1.4 mole %) in the sample. The microbial load (log cfu/g) of Puthi Shidal comprised of total plate count (5.4±0.35), Staphylococcus aureus (2.4±0.30) and Streptococcus spp. (1.1±0.1), indicating unhygienic handling practices during preparation and storage. The physicochemical analysis i.e. total volatile base nitrogen (TVB-N) (116.20 mg%), non protein nitrogen (NPN) (2.50%), peroxide value (PV) (39.12 milliequivalent O2/g of fat), free fatty acids (FFA) (64.50% as oleic acid) and overall acceptability (6.9±0.59) revealed that the product was of acceptable quality. Though the product was found to have high nutritional value, strict hygienic measures should be adopted right from the preparation of raw materials, processing methods and during storage, in order to safeguard the health of the consumers.
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Keywords
Amino Acids, Fatty acids, Fermentation, Puntius sophore, Puthi shidal
References
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APHA. 2001. Compendium of methods for the Microbiological Examination of foods. Speak, M. L. (Ed), American Public Health Association Inc, New York.
Azam, K., Basher, M.Z., Ali, M.Y., Asaduzzaman, M. and Hossain, M.M. 2003. Comparative study of organoleptic, microbiological and biochemical qualities of four selected dried fish in summer and winter. Pakistan J. Bio. Sci. 6(24): 2030-2033
Balachandran, K.K. 2001. Fermented products. In: Post-Harvest technology of fish and fishery products. Daya Publishing House, Delhi, India. pp. 146-157.
Barber, L.E. and Diebel, R.H. 1972. Effect of pH and oxygen tension on Staphyloccal growth and enterotoxin formation in fermented sausage. Applied Microbiol. pp. 891-898.
Beddows, C.G., Ardeshir, A.G. and Daud, W.J. 1980. Development and origin of volatile fatty acids in Budu. J. Sci. Food Agric. 31:86- 92.
Chang, C.M., Ohshima, T. and Koizumi, C. 1991. Lipid free amino acid and organic composition of rice bran-fermented sardine. Nippon Suisan Gakkaishi, 57: 1579-1585.
Chang, C.M., Ohshima, T. and Koizumi, C. 1994. Changes in the composition of five amino acids, organic acids and lipids during processing and ripening of 'Hatahata-Zushi', a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice. J. Sci. Food Agric. 66(1): 75-82.
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Conway, E.J. 1947. Micro diffusion Analysis and Volumetric Error, Crossby, Lockwood and Sons, London.
Devi, P. and Suresh, K.P. 2012. Traditional, ethnic and fermented foods of Manipur. Ind. J. Tradit. Knowle. 11(1): 70- 77.
Dincer, T., Cakli, S., Kilinc, B. and Tolasa, S. 2010. Amino acids and fatty acids composition content of fish sauce. J. Animal Vety. Adv. 9(2): 311-315.
Dyer, F.V. and Snow, J.M. 1950. Proteins in fish muscle - Extraction of protein fraction in flesh. J. Fish. Res. 7: 585-593.
Gopakumar, K. and Devadasan, K. 1982. The fish curing industry in India. In: The production and storage of dried fish. James, D. (Ed.). FAO Fisheries Report- 279. pp. 63-68.
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ICMSF. 1996. Microbiological specifications of food pathogens. Roberts Baird, T. A., Parker, A. C. and Tompkin, R. B. (Eds). Blackie Academic and Professional, U.K.
Jacobs, M.B. 1958. The chemical analysis of foods and food products. New York Krieger Publishing Co. Inc., USA, p. 393-394.
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Karthikeyan, M., Dhar, B. and Kakati, B.K. 2007. Quality of dried freshwater fish products of commerce in Tripura. J. Food Sci. Technol. 44 (2):161-164.
Kim, S.K. and Mendis, E. 2006. Bioactive compounds from marine processing by-products-A review. Food Res. Int. 39: 383–393.
Lien, A. 2002. Staphylococcus aureus food poisoning after consumption of Rakefish. Norsk Veterinaetidsskrif. 111(4): 255-257.
Lilabati, H., Vishwanath, W. and Singh, M.S. 1999. Changes in bacterial and fungal quality during storage of smoked Esomus danricus of Manipur. Fish. Technol. 36(1): 36-39.
Majumdar, R.K. 2007. Phassya Shidal- A traditional fermented fish product of NE India. Fishing Chimes. 27(5): 30-31.
Majumdar, R.K., Basu, S. and Anandan, R. 2005. Biochemical and microbiological characteristics of salt fermented Hilsa (Tenualosa ilisha). Fish Technol., 42 (1): 67-70.
Majumdar, R. K. and Basu, S. 2010. Characteristics of the traditional fermented fish product Lona ilish of Northeast India. Indian. J. Tradit. Knowle. 9(3):453- 458.
Nayeem, M. A., Pervin, K., Reza, M. S., Khan, M. N. A., Islam, M. N. and Kamal, M. 2010. Quality assessment of traditional semi fermented fishery product (Chepa Shutki) of Bangladesh collected from the value chain. Bangladesh Res. Pub. J. 4(1): 41-46.
Nimish, M.S., Jeya, S.R., Jeyasekaran, G. and Sukumar, D. 2010. Effect of different types of heat processing on chemical changes in tuna. J. Food Sci. Technol. 47: 174–181.
Nychas, G. J. E. and Arkoudelos, J. S. 1990. Staphylococci: their role in fermented Sausages. J. Appl. Bateriol. 19: 167s – 188s.
Olley, T. and Loveren, J. A. 1960. Phospholipids hydrolysis of cod flesh stored at various temperatures. J. Sci. Food Agric. 11(11): 644-652.
Rabie, M., Simon-Sarkadi, L., Siliha, H., El-Seedy, S. and El-Badaway, A. A. 2009. Changes in free amino acids and biogenic amines of Egyptian salt fermented fish (Feseekh) during ripening and storage. Food Chem. 115 (2):635-638.
Sastry, C. S. P. and Tummu56-ru, M. K. 1985. Spectro photometric determination of tryptophan in protein. J. Food Sci. Technol. 22: 146-147.
Sikorski, Z. E. and Kolakowska, A. 1990. Freezing of marine foods, In: Seafood: Resources, Nutritional composition and Preservation. Sikorski, Z. E. (Ed.). CRC Press, Inc Florida. pp. 112-124.
Thongthai, C. and Siriwongpairat, M. 1990. The sequential quantitization of microorganisms in traditionally fermented fish sauce (Nam-pla). In: Postharvest-technology, preservation and quality of fish in Southeast Asia. Reilu, P.J.A., Parry, R.W.H., Barlie, L.E. (Eds.). International Foundation of Science Stockholm. pp. 51-59.
Toldra,´ F. and Flores, M. 1998. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Crit. Rev. Food Sci. 38: 331–352.
Ugoala, C., Ndukwe, G.I. and Audu, T.O. 2008. Comparison fatty acids profile of some fresh water and marine fishes. Internet J. Food Safety. 10: 9-17.
Visessanguan, W., Benjaku,l S., Riebroy, S., Yarchai, M. and Tapingkae, W. 2006. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem. 94: 580–588.
Watanaputi, S.P., Chanyavongse, R., Tubplean, S., Tanasuphratana, S. and Srimahasongkhraam, S. 1983. Microbiological analysis of Thai fermented foods. J. Graduate School, Chulalongkorn University. 4:11–24
Anon. 1964. An evaluation of public health hazards from microbiological contamination of food. Publication 1195, National academy of sciences, National Research Council, Washington, DC.
AOAC. 2000. Official Methods of Analysis, 17th Ed., Association of Official Analytical Chemicals, Washington, D.C., USA.
APHA. 2001. Compendium of methods for the Microbiological Examination of foods. Speak, M. L. (Ed), American Public Health Association Inc, New York.
Azam, K., Basher, M.Z., Ali, M.Y., Asaduzzaman, M. and Hossain, M.M. 2003. Comparative study of organoleptic, microbiological and biochemical qualities of four selected dried fish in summer and winter. Pakistan J. Bio. Sci. 6(24): 2030-2033
Balachandran, K.K. 2001. Fermented products. In: Post-Harvest technology of fish and fishery products. Daya Publishing House, Delhi, India. pp. 146-157.
Barber, L.E. and Diebel, R.H. 1972. Effect of pH and oxygen tension on Staphyloccal growth and enterotoxin formation in fermented sausage. Applied Microbiol. pp. 891-898.
Beddows, C.G., Ardeshir, A.G. and Daud, W.J. 1980. Development and origin of volatile fatty acids in Budu. J. Sci. Food Agric. 31:86- 92.
Chang, C.M., Ohshima, T. and Koizumi, C. 1991. Lipid free amino acid and organic composition of rice bran-fermented sardine. Nippon Suisan Gakkaishi, 57: 1579-1585.
Chang, C.M., Ohshima, T. and Koizumi, C. 1994. Changes in the composition of five amino acids, organic acids and lipids during processing and ripening of 'Hatahata-Zushi', a fermented fish product of sandfish (Arctoscopus japonicus) and boiled rice. J. Sci. Food Agric. 66(1): 75-82.
Christie, W.W. 1993. Preparation of ester derivatives of fatty acids for chromatographic analysis, In: Advances in lipid methodology-two, Dundee: Oily Press. Christie, W. W. (Ed.). pp. 69–111.
Conway, E.J. 1947. Micro diffusion Analysis and Volumetric Error, Crossby, Lockwood and Sons, London.
Devi, P. and Suresh, K.P. 2012. Traditional, ethnic and fermented foods of Manipur. Ind. J. Tradit. Knowle. 11(1): 70- 77.
Dincer, T., Cakli, S., Kilinc, B. and Tolasa, S. 2010. Amino acids and fatty acids composition content of fish sauce. J. Animal Vety. Adv. 9(2): 311-315.
Dyer, F.V. and Snow, J.M. 1950. Proteins in fish muscle - Extraction of protein fraction in flesh. J. Fish. Res. 7: 585-593.
Gopakumar, K. and Devadasan, K. 1982. The fish curing industry in India. In: The production and storage of dried fish. James, D. (Ed.). FAO Fisheries Report- 279. pp. 63-68.
Hernandaz-Herrero, M.M., Roig-Saugues, A.X., Lopez-Sabater, E.I., Rodriguez, J.J. and Mora-Ventura, M.T. 1999. Total volatile basic nitrogen and other physiochemical and microbiological characteristics as related to ripening of salted anchovies. J. Food Sci. 64(2): 344-347.
ICMSF. 1996. Microbiological specifications of food pathogens. Roberts Baird, T. A., Parker, A. C. and Tompkin, R. B. (Eds). Blackie Academic and Professional, U.K.
Jacobs, M.B. 1958. The chemical analysis of foods and food products. New York Krieger Publishing Co. Inc., USA, p. 393-394.
Josephson, D.B. 1991. Seafood, In: Volatile compounds in food and Beverages. Maarse, H. (Ed.). Marcel Dekker, Inc. New York. pp. 179-202.
Kakati, B.K. and Goswami, U.C. 2017. Nutritional, microbial and sensory quality evaluation of fermented Setipinna phasa, Hamilton 1822, (Phassya Shidal), marketed in North-east India. J. Applied Natural Sci. 9 (1): 237- 244.
Karthikeyan, M., Dhar, B. and Kakati, B.K. 2007. Quality of dried freshwater fish products of commerce in Tripura. J. Food Sci. Technol. 44 (2):161-164.
Kim, S.K. and Mendis, E. 2006. Bioactive compounds from marine processing by-products-A review. Food Res. Int. 39: 383–393.
Lien, A. 2002. Staphylococcus aureus food poisoning after consumption of Rakefish. Norsk Veterinaetidsskrif. 111(4): 255-257.
Lilabati, H., Vishwanath, W. and Singh, M.S. 1999. Changes in bacterial and fungal quality during storage of smoked Esomus danricus of Manipur. Fish. Technol. 36(1): 36-39.
Majumdar, R.K. 2007. Phassya Shidal- A traditional fermented fish product of NE India. Fishing Chimes. 27(5): 30-31.
Majumdar, R.K., Basu, S. and Anandan, R. 2005. Biochemical and microbiological characteristics of salt fermented Hilsa (Tenualosa ilisha). Fish Technol., 42 (1): 67-70.
Majumdar, R. K. and Basu, S. 2010. Characteristics of the traditional fermented fish product Lona ilish of Northeast India. Indian. J. Tradit. Knowle. 9(3):453- 458.
Nayeem, M. A., Pervin, K., Reza, M. S., Khan, M. N. A., Islam, M. N. and Kamal, M. 2010. Quality assessment of traditional semi fermented fishery product (Chepa Shutki) of Bangladesh collected from the value chain. Bangladesh Res. Pub. J. 4(1): 41-46.
Nimish, M.S., Jeya, S.R., Jeyasekaran, G. and Sukumar, D. 2010. Effect of different types of heat processing on chemical changes in tuna. J. Food Sci. Technol. 47: 174–181.
Nychas, G. J. E. and Arkoudelos, J. S. 1990. Staphylococci: their role in fermented Sausages. J. Appl. Bateriol. 19: 167s – 188s.
Olley, T. and Loveren, J. A. 1960. Phospholipids hydrolysis of cod flesh stored at various temperatures. J. Sci. Food Agric. 11(11): 644-652.
Rabie, M., Simon-Sarkadi, L., Siliha, H., El-Seedy, S. and El-Badaway, A. A. 2009. Changes in free amino acids and biogenic amines of Egyptian salt fermented fish (Feseekh) during ripening and storage. Food Chem. 115 (2):635-638.
Sastry, C. S. P. and Tummu56-ru, M. K. 1985. Spectro photometric determination of tryptophan in protein. J. Food Sci. Technol. 22: 146-147.
Sikorski, Z. E. and Kolakowska, A. 1990. Freezing of marine foods, In: Seafood: Resources, Nutritional composition and Preservation. Sikorski, Z. E. (Ed.). CRC Press, Inc Florida. pp. 112-124.
Thongthai, C. and Siriwongpairat, M. 1990. The sequential quantitization of microorganisms in traditionally fermented fish sauce (Nam-pla). In: Postharvest-technology, preservation and quality of fish in Southeast Asia. Reilu, P.J.A., Parry, R.W.H., Barlie, L.E. (Eds.). International Foundation of Science Stockholm. pp. 51-59.
Toldra,´ F. and Flores, M. 1998. The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham. Crit. Rev. Food Sci. 38: 331–352.
Ugoala, C., Ndukwe, G.I. and Audu, T.O. 2008. Comparison fatty acids profile of some fresh water and marine fishes. Internet J. Food Safety. 10: 9-17.
Visessanguan, W., Benjaku,l S., Riebroy, S., Yarchai, M. and Tapingkae, W. 2006. Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem. 94: 580–588.
Watanaputi, S.P., Chanyavongse, R., Tubplean, S., Tanasuphratana, S. and Srimahasongkhraam, S. 1983. Microbiological analysis of Thai fermented foods. J. Graduate School, Chulalongkorn University. 4:11–24
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Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India. (2018). Journal of Applied and Natural Science, 10(1), 316-322. https://doi.org/10.31018/jans.v10i1.1624
