T. Jawahar Abraham ¹

Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi, 628 008, IN

Abstract

Pickling of fisin with salt and vinegar is one of the safest means of easy preservation. Pickled fish products are considered as delicacy and are generally expected to have a shelf-life of about 6 months at ambient temperature. Preparation of fish pickle or prawn pickle, involves steps such as blanching, heating in oil, deep fat frying with salt and spice mixture and addition of vinegar which are expected to destroy most of the micro-organisms associated with it. The product generally has a pH of about 4.5. One can find reports on the preparation of pickle from fin-fishes, prawns, and bivalves. Little or no information is available on the microbiology of pickled fish or prawn except the one reported for spoiled prawn pickle. The aim of this work was to examine the microbial flora associated with the commercial fish and prawn pickles and their ability to hydrolyse protein and lipid.

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T. Jawahar Abraham ¹, T. M. Rudrasetty ¹

Affiliations
1 Department of Fish Processing Technology, College of Fisheries (UAS), Mangalore - 575 002, IN

Abstract

For over 2000 years, bacteria have been used to convert carbohydrate to lactic acid and a variety of products have been generated varying in flavour, composition and consistency. The well known examples in which lactic acid is an ingredient are brined vegetables, pickles, salad, dairy and meat products. The uses of lactic starter cultures in dairy products, fermentation of sauerkraut, brined cucumbers, silages and fermented meat products particularly fermented sausages are well documented.

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T. Jawahar Abraham ¹, G. Sugumar ¹, P. Jeyachandran ¹

Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, IN

Abstract

The existence of protease inhibitors which are naturally occurring proteins that inhibit specifically proteolytic enzymes has long been recognised. These inhibitors are present in all species of the leguminasae, wheat, rice, rye, barley, maize, sorghum, potato, tomato, pea, etc. Fish because of its highly perishable nature, begin to spoil soon after death as a result of series of complex physicochemlcal changes. Proteases of endogenous as well as those of bacterial origin play a significant role in fish spoilage. Most of the presently employed methods of fish preservation aim to control the growth of bacteria.

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