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This document summarizes a study comparing the fermented fish products "seedal" from Assam and "shidal" from Tripura, Northeast India. The study found that seedal had higher original organoleptic characteristics and less moisture (36%) than shidal (30%), but shidal had more protein (39% vs 31%). Both products showed minimal protein degradation. Lipid oxidation indices were significantly higher in shidal, indicating more lipid oxidation. Shidal also had a higher total plate count of bacteria (7.2 log CFU/g v

Author

sanzit

Language

EN