Preparation, acceptability and quality evaluation of fermented fish product Mowa shidal prepared from the Mola carplet (Amblypharyngodon mola, Hamilton, 1822)
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Abstract
Mowa shidal was prepared from sundried Amblypharyngodon mola by the traditional fermentation process at ambient temperature, maintaining all possible hygienic conditions. Biochemical, microbiological and sensory qualities at the different stages of fermentation of Mowa shidal was monitored. The product was perfectly matured after 120 days of fermentation showing the characteristic shidal smell and a moist and sticky surface. The fermentation process did not show any significant effect (P>0.05) on the proximate composition. The product had a high nutritional quality. The protein and ash content of the sample were recorded to be 31.28-31.70% and 9.95-11.11%, respectively and pH showed 5.8-6.5 in 180 days of fermentation. The physicochemical analysis revealed that the fermented product was of acceptable quality. The TPC of Mowa shidal was 5.86 log cfu/g in the first month of fermentation and it reached 4.82 log cfu/g after 120 days. The counts gradually decreased with the increasing duration of fermentation. Most of the isolate was found to be Staphylococcus aureus. After the second month of fermentation S. aureus reached 54% of total count and might play an important role in the fermentation process. Pathogenic bacteria like Salmonella spp. and E. coli were absent, which indicate good sanitary practice during processing. Thus, the good quality shidal can be produced from A. mola with a high nutritional quality and consumer acceptability.
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Acceptability, Amblypharyngodon mola, Fermentation, Mowa Shidal, Preparation, Quality evaluation
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