Comparative Analysis of the Nutritive Contents of Sun-Dried and Smoked Fermented Tilapia Fish (Oreochromis niloticus)


Published: 2023-07-04

DOI: 10.56557/upjoz/2023/v44i123540

Page: 81-90

Deboja Sharma *

Department of Applied Biology, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India.

Satyakam Agarwala

Department of Applied Biology, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India.

Chitralekha Kataki

Faculty of Paramedical Sciences, Assam Downtown University, India.

Upasana krishnatreya Sarma

Department of Bioengineering and Technology ,GUIST, Gauhati University, India.

Pranab Jyoti Koch

Department of Applied Biology, University of Science and Technology Meghalaya, Ri-Bhoi-793101, India.

*Author to whom correspondence should be addressed.


Sun-smoked, dried, and fermented Tilapia fish from Manipur (North-East India) was reported to contain lactic acid bacteria (LAB). In each of these studies, the fish that had been smoked exhibited lower acidity than the sun-dried, fermented fish; indicating an increase in acidity. Protein content for sun-dried fermented fish; was revealed to be 0.51 µg/g, and 0.42 µg/g for smoked dried fermented fish. Carbohydrate content for smoked and sun-dried fish was 0.5 µg/g and 0.85 µg/g, respectively. The lipid content of sun-dried fish has a concentration of 0.5 mg/ml and 0.27 mg/ml for smoked, dried, fermented fish. Smoked and sun-dried fermented Tilapia fish had scavenging free radical activities of 61.29±0.50 and 77.40±0.72, respectively.

Keywords: Tilapia fermentation, antioxidant, carbohydrates, proteins, fish, lactic acid bacteria

How to Cite

Sharma , D., Agarwala , S., Kataki , C., Sarma , U. krishnatreya, & Koch , P. J. (2023). Comparative Analysis of the Nutritive Contents of Sun-Dried and Smoked Fermented Tilapia Fish (Oreochromis niloticus). UTTAR PRADESH JOURNAL OF ZOOLOGY, 44(12), 81–90.


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