Salt fermented Indian mackerel

Background
Mackerel, locally called Bongda, a popular fish across the coastal states. This species is highly exploited from of india. Unfortunately, this fish is exported at very low price of approximately USS 2 per kg, though domestic market price is more than that. Thia fish has got very high potential to yield a high value product fetching at least Rs. 400 per kg elsewhere in India. Fermentation cheap method of preservation and preserve and at times enrich nutritive value of fish. A stable product has been developed using mackerel, similar to Lonailish, which is very popular in Tripura, Assam and a part of Bengal. The lonailish gets into the country from Bangladesh because availability of Hilsa in India. experiments laboratory suggest that salt fermented mackerel potential for a commercial venture. days. Preliminary stable and have good present considerable amount of dried mackerel s marketed through local fish markets and reaches the north eastern part of india. Dried mackerel costs about Rs 200/- per lig in the markets of Tripura, Manipur and Sikkim. However, considerable moisture los addition to transporti Salt fermented mackerel being ists does not make it too lucrative for the fishermen product would have moisture lass many fermented products in North East, would cost approximately Rs 500-700/- per kg. The proposed technology envisages at least 3 times more earnings for fish by fermentation.
Technology Details
The proposed technology involves development of salt fermented indian mackerel, Rastrelliger kanagurta, with the help of previously isolated fermenting microfiora for accelerating the rate of fermentation. The duration of the time-consuming process of fermentation can thus be reduced considerably, in the past, different interventions to accelerate the fish fermentation he raising the temperature (Lopetcharat and Park, 2002), addition of enzymes (Gildberg and Shi, 1994), and reducing salt concentration (Beddows and Arteshir, 1979) etc have been experimented with some other chemical methods. However, chemical methods used to ferment the fish may cause adverse effects on sensory properties of final product. Likewise, rising temperature and adding enzymes are high energy expending methods and are impractical for the industries. Therefore, microbial fermentation could be efficient than other methods. The characterized fermentation flora be used for biotechnological application as source of extracellular enzymes and starter culture accelerate the fermentation process. Moreover, salt fermentation is a process that destroys the spoiling microbes in fish by virtue of acidic conditions. Fermented foods often associated with development of healthy immune system,
preventing growth of pathogenic bacteria, antioxidant function that helps eliminate free radicals and other cancer causing substances, and as a source of digestive enzymes that assist breakdown of food.
Salient features of the technology
Supply of bacterial isolates with biotechnological potential to augment fermentation
process
The importance of fermented foods is increasing as health food due to presence of
probiotic microorganism and bioactive peptides.
Indian mackerel is the only species suitable so far for salt fermentation as The salt
fermented Lona ilish
CIFE Laboratory made salt fermented indian kerel has been evaluated from experts of fermented fish producers and wholesalers from Tripura state and received a good feedback in
terms of quality of the product
Excellent acceptance in sensory evaluation
Prolong shelf life and does not require refrigeration
No preservative added