The only specialised marine publication in Oceania that focuses on the maritime industry, from super yachts to small craft to large commercial ships, including coastal shipping, tugs, tow boats, barges, ferries, tourist, sport-fishing craft
Issue link: https://viewer.e-digitaleditions.com/i/73196
around 2cm above the steaks. The tin is then closed with a lid, which is tied with a wire. The packed tins are stored for fermentation for 4-6 months. Microorganisms involved during fermentation are: Bacillus spp., Micrococcus spp. Nutritive value is: moisture (54.35%), protein (2.81%), fat (9.41%) and ash (16.73%). Namsing: Namsing is prepared from small and medium sized freshwater fi sh species such as Puntius spp. (Barb), Amblyphryngodon mola (Mola carplet), Channa spp. (Snakehead fi sh), Mastacembellus spp. (Eel), Labeo bata (Bata labeo), Anabus testudineus (Climbing perch), Colisa spp. (Dwarf gourami), Danio spp. (Zebra fi sh), Botia spp. (Loach) and so forth. Plant ingredients may include: petioles of Alocasia macrorhiza (Giant, or elephant ear taro) or Euphorbia nerifolia (Indian spurge tree or oleander spurge) or Natsiatium herpeticum (locally known as Tage tree). During the preparation of the product, the fresh fi sh are gutted and thoroughly washed. The dressed fi sh are smoked for 2-3 hours and then sun dried for a few hours so that they can be easily crumbled. The dried fi shes are then crushed to a powder using a traditional grinder. An equal weight of cut pieces of plant materials are dried and then crushed along with the fi sh powder, to make a paste. Ingredients like ginger, garlic, turmeric, chilli powder are mixed according to taste. Salt is not used during the preparation. Small balls are prepared from this paste and allowed to dry. The dried balls are then put in bamboo tubes around 500mm long, and are sealed airtight. The bamboo tubes are kept over a fi replace for fermentation for 30 days. Nutritive value of the product is: moisture (38.65%), protein (34.27%), fat (14.50%) and ash (14.50%). Tungtap: Tungtap is a popular fermented fi sh product prepared by using Puntius spp. (Barb), and/or Danio spp. (zebra fi sh). In the traditional method of preparation, fi sh are thoroughly washed, and dried under the sun for 3-4 days. The fi sh are salted: fi sh ratio of 1: 10. 30-40 kg batches of dried fi sh are supplemented with fi sh fat to create a semi anaerobic condition and are packed in earthen pots. The pot is sealed using fi sh scale, mud, oil slurry, or a polythene sheet, to make the pot air tight. The pot is then stored at room temperature (18-28 degrees celsius) for 3-6 months for fermentation. Microorganisms involved during fermentation are: Lactobacillus plantarum, Lb. fructosus, Lactococcus plantarum, Enterococcus faecium, Bacillus subtilis, B. pumilus, Micrococcus spp., Candida and Saccharomycosis. Nutritive value of the product is: moisture (35.40%), protein (32.0%), fat (12.0%) and ash (18.9%). Ethnic fermented foods are the food security of North east India. They are a lifesaver in times of famine, extreme environment; manmade disasters and they are also a source of revenue for people to sustain their livelihood. During fi sh fermentation, microorganisms convert the chemical constituents of raw substrates and enhance the nutritional value of the product. They improve fl avour and texture, increase digestibility, preserve perishable foods, extend shelf life, and fortify the product with health-promoting bioactive compounds, vitamins and minerals. They also degrade undesirable compounds and anti nutritive factors, produce antioxidant components and anti microbial compounds, and stimulates probiotic function. The high degree of hydrophobicity of lactic acid bacteria isolated from indigenous fermented fi sh products of this region, indicate the potential of adhesion to gut epithelial cells of human intestine, thus advocating their probiotic character. Shidol from S phasa Shidol from A mola The rich microbial diversity associated with fermented fi sh products harness indigenous micro biota for spontaneous fermentation. Combining this with indigenous knowledge learned from generations of local people, the preservation and microorganisms generated in the production of fermented fi sh products make these regionally fermented fi sh products a rich source of protein. * Kakati and Goswami are from the Department of Zoology, Fish Biology and Fisheries Sciences, Gauhati University, in Assam, India. Guwahati city is located in the southern reaches of the Brahmaputra River of the Northeastern India, in the foothills of the Himalayas, south of Bhutan. Aquatic laboratory services Providing the New Zealand aquaculture sector with a comprehensive range of diagnostic and food testing services, including: Parasitology Haematology Bacteriology Biochemistry Toxicology Necropsy Histopathology General health screening Diagnostic interpretation and consultation Nutritional value analysis Feed testing 0800 GRIBBLES (0800 474 225) Email: aquatic@gribbles.co.nz www.gribblesvets.co.nz JULY/AUGUST 2012 ■ NZ AQUACULTURE ■ 9 VIP.AC45