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Minimisation of Fermentation Period of Shidal from Barbs (Puntius spp.)

机译：倒刺的倒刺发酵期最小化（Puntius spp。）

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摘要

Fermented barb (Puntius spp.) is a semi-fermented solid fish product of north-east India which is a popular means of fish preservation and product development in the region. Its normal fermentation period is 4-6 months which restricts the production only to 2 batches per year. In the present study, fortnightly samples from traditional shidal fermenting vessels (mutka) (PC) and laboratory prepared shidal (L) were analyzed to identify an appropriate stage and time of fermentation for harvesting shidalwith desired quality. A total of 5 fermentation stages were characterized. Bacillus, Staphylococcus and Micrococcus were the predominant genera of bacteria. Biochemical parameters such as pH, titratable acidity and proximate composition combined with sensory analysis suggested that good quality shidal can be harvested after a fermentation period of 75 days (stage 3) under traditional fermentation system at room temperature (30±5°C) and from this stage onwards the quality of shidal was best at 120 daysof fermentation with highest sensory scores, dark red brown colour, typical shidal odour, pH 5.7±0.8 and titratable acid 1.78%. Shidal had excellent nutritional properties including 33-34% moisture, 30-31% protein, about 18-19% fat and 11-13% ash content.
机译：发酵倒钩（Puntius spp。）是印度东北部的半发酵固体鱼产品，是该地区鱼类保存和产品开发的一种常用手段。它的正常发酵期为4-6个月，因此每年只能生产2批。在本研究中，每两周从传统的发酵罐（mutka）（PC）和实验室制备的发酵罐（L）中分析样品，以确定合适的发酵阶段和时间，以收获具有所需质量的发酵罐。共鉴定了5个发酵阶段。芽孢杆菌，葡萄球菌和微球菌是细菌的主要属。 pH，可滴定酸度和邻近成分等生化参数与感官分析相结合表明，在传统发酵系统中于室温（30±5°C）下发酵75天（第3阶段）后，可以收获高质量的shidal。此阶段之后，在120天的发酵过程中，回味的质量最好，具有最高的感官评分，深红棕色，典型的回味气味，pH 5.7±0.8和可滴定的酸1.78％。 Shidal具有出色的营养特性，包括33-34％的水分，30-31％的蛋白质，约18-19％的脂肪和11-13％的灰分。

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