Understanding of traditional knowledge and characterization of telesech- a fermented fish product of Tripura state

Roy, Deepayan ; Majumdar, R K ; Maurya, Satyendra Kumar; Tripathi, Hemant Hari; Dhar, Bahni ; Priyadarshini, Bhargavi M

Abstract

Fermented fish products are popular in the North east India because of their characteristic flavour and aroma. Telesech is a local name of salt-free fermented Setipinna phasa which is very popular amongst the people of Tripura in general. Higher cost of imported dry punti fish as well as high production cost and retail price of punti shidal necessitated the development of telesech from estuarine fish Setipinna phasa. The traditional method of its production has been studied and the biochemical, microbiological and sensory qualities of telesech has been evaluated. The pH, moisture, protein and lipid content of the product were found 6.21±0.13, 35.87±3.25, 28.38±0.63 and 16.98±1.71, respectively, indicated their stability at ambient temperature. The quality parameters like TVBN, AAN, PV and FFA showed a higher value. The total plate count and total fungal count were observed as 6.42 and 4.02 log cfu/g, respectively. Predominant groups of bacteria were identified as Staphylococcus sp. and Bacillus sp. A sufficient numbers of Lactic acid bacteria (LAB) were also found. The product telesech was found to be contaminated with Salmonella which indicates lack of hygienic condition in processing and retail centres. Organoleptically the product was acceptable as the overall acceptability score was found 7.5±0.37.


Keyword(s)

Setipinna phasa, Telesech, North east, Fermentation, Bacillus sp., Staphylococcus sp.

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