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Changes in the Total Oxalate Content in the Fermentation of Fish Paste Hentak
Author(s) -
VISHWANATH W.,
SAROJNALINI CH.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb04698.x
Subject(s) - oxalate , incubation , food science , fermentation , fish <actinopterygii> , chemistry , incubation period , biology , biochemistry , fishery , organic chemistry
Total oxalate of the sliced petioles of Alocasia macrorhiza was reduced by 41.3% on incubation for 7 days at room temperature (18–23 o C). When incubated after mixing with an equal weight of powered sundried fish Esomus danricus for the preparation of a fermented fish paste hentak, oxalate was decreased by 84.4%. This loss was inhibited to a great extent by treatment with antibiotics. Some specific microorganisms grown in this particular medium might play an important role in the destruction of oxalate in the paste.