Comparison of Proximate and Fatty Acid Composition of Traditional and Value-Added Hukuti: A Fermented Fish Product | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 10, Volume 29, Issue 5, September and October 2025, Page 133-148 PDF (551.3 K) | ||||
| DOI: 10.21608/ejabf.2025.451470 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Bordoloi et al. | ||||
| Abstract | ||||
| Fermented fish products are nutritionally valuable, but their quality is influenced by processing methods. This study compared traditionally prepared (TFS) and value-added (OFS) fermented fish product to assess proximate composition, mineral content, and fatty acid profiles. FS samples exhibited consistent protein (39–49%), fat (5.8–8.8%), moisture (11–13%), ash (19–23%), and carbohydrate (4–6%) contents, whereas TFS samples showed greater variability. Minerals in FS including calcium, magnesium, iron, zinc, sodium, potassium, and phosphorus were stable, while TFS levels fluctuated due to raw material and microbial variability. Fatty acid profiling revealed that OFS maintained uniform saturated and monounsaturated fatty acids, along with bioactive derivatives such as ascorbic acid esters and halogenated fatty acids. TFS samples displayed heterogeneous profiles with variable unsaturated acids, short-chain esters, and sugar-conjugated derivatives. Overall, value-added fermentation enhanced nutrient stability, lipid functionality, and reproducibility, whereas traditional methods yielded nutritionally diverse but inconsistent products. Controlled fermentation thus ensures safer, nutritionally reliable, and functionally enhanced fermented fish suitable for industrial production. | ||||
| Keywords | ||||
| Fermented fish; Fatty acids; Mineral content; Value-added fermentation; Proximate composition | ||||
|
Statistics Article View: 13 PDF Download: 7 |
||||
