Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of
North-Eastern (NE) states of India. Chemical and microbial composition, antioxidative …

Napham, a unique smoked‐dried‐fermented fish paste, is a traditional delicacy prepared by
the Assamese Bodo people. This research focuses on the process of Napham preparation …

In the present study, proximate composition and bacteriological analyses of the fermented
fish product, locally known as shidal, sampled from producers as well as retailers in eight …

Micrococcus sp. A mixed starter culture of these two organisms was incorporated to the raw
material during processing along with salt and sugar in different concentrations in order to …

Fermented Setipinnaphasa (Phassya Shidal) is a traditional fish product, popular in the
north eastern states of India, because of its typical flavor and aroma. The proximate …

Shidal is a salt-free, solid, semi-fermented fish product which is commonly consumed in all
the North Eastern states of India (Arunachal, Assam, Manipur, Meghalaya, Mizoram …

Shidal is a very popular, salt free, semi-fermented traditional fish product of north-east India
prepared using minor carps (Puntius spp.) in specially designed earthen pots (mutka). The …

A study was conducted to evaluation of the changes in the biochemical composition of dried
Chandana (Hilsa toli) during storage under ambient temperature in three different packaging …

Shidal is a popular and widely consumed fermented fish product especially in North-Eastern
part of India. Fermented fish products are liable to get contaminated with various human …