CoAS_V1IS4_04

  • Home
  • CoAS_V1IS4_04
Review Article
The Notion of Pickling Fish using Fermented Bamboo Shoot (FBS) Extracts
Garima Bora, Samar Jyoti Chutia*
Abstract
Fish and meat products are an indispensable part of the human diet. They provide easily available proteins, minerals, and vitamins. The excellent digestibility and well-balanced compositions of essential amino acids make the fish a highly demanded article of human nutrition. Pickling is the process of preserving edible products in an acidic solution, usually vinegar, or in a salt solution (brine). The process of pickling is also known as brining and the resulting foods as pickles. So, we can replace vinegar with bamboo shoots as it has innumerable properties. Bamboo shoot is rich in nutrients, function as nutraceuticals, has high fiber content, almost no calories, low fat, and acts as an appetizer. The bamboo shoot has other health benefits like it is used to increase the immune system, helps in heart problems, reduces cholesterol level, reduces the risk of cancer, etc. Therefore, vinegar in fish pickles can be replaced by the addition of fermented bamboo shoot (FBS) extract.
Keywords
Fermented bamboo shoot (FBS), Vinegar, Pickle, Brine, Pickling, Fish
References
Changmai S, Hazarika M, Brahma ML (2006) Development of a new cooked pork product (COSMORK). Paper present in the 2nd conf of IMSA held in Madras Veterinary College, Chennai from 27-29th Nov, 2006.
Anderson, J.W., Baird, P., Davis, R.H. et al. (2009). Health benefits of dietary fibers. Nutrition Reviews, 67, 188–205.
Brennan, M.A., Derbyshire, E.J., Brennan, C.S. & Tiwari, B.K. (2012). Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients. Molecular and Nutrition Food Research, 56, 834–837.
Chutia, S.J., Yashwanth, B.S., Baruah, A.K., Kashyap, A., Chetia, B.R., Nath, B.B., Choudhury, A., Rathlavath, S., Borah, S. and Chripsin, C.L., 2018. Trends in fish production of Assam: An analysis. International Journal of Current Microbiology and Applied Sciences, 7(11), pp.3417-3422.
Das, M. and Puzari, N.N., 2007. Bamboo processing-A promising enterprise. Science Tech, Entrepreneur. Dept. of Science and Technology, New Delhi.
Bowen DT, Ralph N (2003) New York Food Museum. http://www. nyfoodmuseum.org/. Accessed 25 Mar 2016
Kumar, S and Basu, S. (2001) Preparation of prawn pickle and its storage characteristics, J. Indian Fish. Assoc. 28: 105-111.
Lattimer, J.M. & Haub, M.D. (2010). Effects of dietary fibres and its component on metabolic health. Nutrients, 2, 1266–1289.
Pervin. K, Nayeem. M.A, Newaz. A.W, Kamal. M, Yeasmine. S, and Nurullah.M;(2010) Production and quality assessment of fish pickles from Amblypharyngodon mola; Bangladesh J. Fish. Res., 14(1-2),87-96.
Kithan, N., Goswami, S. and Biswas, S., 2015. TRADITIONAL TECHNIQUES FOR PROCESSING BAMBOO SHOOTS IN NORTHEAST INDIA AS FOOD RESOURCE.
Nongdam, P. and Tikendra, L., 2014. The nutritional facts of bamboo shoots and their usage as important traditional foods of northeast India. International scholarly research notices, 2014.
Chongtham, N., Bisht, M.S. and Haorongbam, S., 2011. Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Comprehensive Reviews in Food Science and Food Safety, 10(3), pp.153- 168.
Characterization of the traditional fermented fish product Shidol of Northeast India prepared from Puntius sophore and Setipinna phasa
Behera, S.S., El Sheikha, A.F., Hammami, R. and Kumar, A., 2020. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits. Journal of Functional Foods, 70, p.103971.
Satish Kumar, R., Kanmani, P., Yuvaraj, N., Paari, K.A., Pattukumar, V. and Arul, V., 2013. Traditional Indian fermented foods: a rich source of lactic acid bacteria. International journal of food sciences and nutrition, 64(4), pp.415- 428.
Devi, P. and Suresh Kumar, P., 2012. Traditional, ethnic, and fermented foods of different tribe of Manipur.
Abraham, T.J. and Setty, T.M.R., 1994. Effect of sodium benzoate on the fermentative activity of Lactobacillus plantarum in fermented prawn pickle. Fishery Technology (India).
Gopakumar, K., 1997. Biochemical composition of Indian food fish.
Katsuzaki, H., Sakai, K., Achiwa, Y., Imai, K. and Komiya, T., 1999. Isolation of antioxidative compounds from bamboo shoots sheath. Nippon Shokuhin Kagaku Kogaku Kaishi, 46(7), pp.491-493.
Kakati BK, Goswami UC (2013) Microorganisms and the nutritive value of traditional fermented fish products of North East India. Glob J Bio Sci Biotechnol 2:124–127.
Nirmala, C., Bisht, M.S. and Laishram, M., 2014. Bioactive compounds in bamboo shoots: health benefits and prospects for developing functional foods. International Journal of Food Science & Technology, 49(6), pp.1425- 1431.
Thapa N (2016) Ethnic fermented and preserved fish products of India and Nepal. J Ethn Foods 3:69–77
Waghmare, K.M., George, S. and Sonavane, A.E., 2017. Standardising preprocess treatments for improved sensory quality and storage stability of carp pickle. International Journal of Food and Fermentation Technology, 7(1), pp.55-66.
  • Published online
  • 30th September, 2023
 
How to Cite the Article
Bora, G. and Chutia, S. M. 2023. The Notion of Pickling Fish using Fermented Bamboo Shoot (FBS) Extracts. Chronicle of Aquatic Science 1(4): 36-47. 
 
Copyright
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. 

CoAS_V1IS4_04

File Action
CoAS_V1IS4_04 Download