Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India.

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 potential, fatty acid profile and electrophoretic
pattern of protein in ngari and hentaak were studied. pH and
total titratable acidity (TTA) of the products justified their
stability at ambient temperature. Both ngari and hentaak
showed higher contents of calcium (362.79 ± 26.89,
472.11 ± 62.7); sodium (199.66 ± 24.92, 94.0 ± 12.78); potassium
(58.20 ± 7.36, 75.74 ± 6.62) and magnesium
(16.056 ± 3.89, 21.125 ± 3.78) respectively. Iron, copper
and zinc were found in lesser amount. DPPH· radical scavenging
activity was close to 87 % in both the products and the
ferric chloride reducing power assay was dose dependent in
both the products. Both omega-3 and omega-6 fatty acids
were found in ngari; whereas, only omega-3 fatty acids were
observed in hentaak. Linoleic acid (11.68 %) and arachidonic
acid (0.65 %) were the n-6 PUFA in ngari; while, in hentaak,
it was only arachidonic acid (8.54 %). Apart from essential
fatty acids, essential amino acids were also found in considerable
quantity in both the products. Micrococcus sp. and
Staphylococcus sp. were found to be the dominant bacterial
genus in both the products; while Ngari also had lactic acid
bacteria group. The nutritional properties afforded by these
products justify their preference by the population.