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Journal of Aquatic Food Product Technology Volume 15, 2006 - Issue 1
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PEER REVIEWED PAPERS

Studies on the Biochemical Changes During Fermentation of Salt-Fermented Indian Shad (Tenualosa ilisha)

R. K. Majumdar Department of Post Harvest Technology, Central Institute of Fisheries Education (Deemed University), Versova, Seven Bungalows, Mumbai, 400 061, India; College of Fisheries, Central Agricultural University, Lembucherra, Agartala, Tripura, 799 210, India
,
S. Basu Department of Post Harvest Technology, Central Institute of Fisheries Education (Deemed University), Versova, Seven Bungalows, Mumbai, 400 061, India
&
B. B. Nayak Department of Post Harvest Technology, Central Institute of Fisheries Education (Deemed University), Versova, Seven Bungalows, Mumbai, 400 061, India
Pages 53-69 | Published online: 23 Sep 2008

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G. Praveen Kumar, K. A. Martin Xavier, Binaya Bhusan Nayak, H. Sanath Kumar, Venkateshwarlu Gudipati, Sushree Ratnamanjari Senapathi & Amjad Khansaheb Balange. (2023) Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks. Journal of Culinary Science & Technology 21:1, pages 139-155.
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Bahni Dhar, Binaya B. Nayak, Ranendra K. Majumdar, Amjad K. Balange, H. Sanath Kumar, Partha Sarathi Tripathy & Janmejay Parhi. (2022) Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus). Journal of Aquatic Food Product Technology 31:4, pages 388-398.
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Articles from other publishers (6)

Alam AKM Nowsad, Al-Shahriar & Md. Sazedul Hoque. (2021) Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha). Heliyon 7:10, pages e08137.
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Bahni Dhar, R. K. Majumdar, A. K. Balange, Sanath H. Kumar & B. B. Nayak. (2021) Controlled degradation of protein and fat during fermentation of pangas ( Pangasianodon hypophthalmus ) . Journal of Food Processing and Preservation 45:9.
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Michael Wawire, Negasi Tsighe, Abdu Mahmud, Bereket Abraha, Irene Wainaina, Solomon Karimi & Zekeria Abdulkerim. (2019) Effect of salting and pressing on quality characteristics of spotted sardine (Amblygaster sirm) during different storage conditions. Journal of Food Composition and Analysis 79, pages 47-54.
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Anna R Pilapil, Ellen Neyrinck, Daphne Deloof, Karen Bekaert, Johan Robbens & Katleen Raes. (2016) Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines. Journal of the Science of Food and Agriculture 96:3, pages 933-938.
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Sivakumar Raghavan & Hordur G. Kristinsson. 2014. Antioxidants and Functional Components in Aquatic Foods. Antioxidants and Functional Components in Aquatic Foods 43 94 .
Ranendra Kumar Majumdar & Subrata Basu. (2009) Evaluation of the influence of inert atmosphere packaging on the quality of salt-fermented Indian shad. International Journal of Food Science & Technology 44:12, pages 2554-2560.
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