Abstract

Effective methods for postharvest intervention in processing of Bombay duck (Harpodon neherius)

Author(s): Krishna Prasad Nooralabettu

Predrying chilling and holding of the dressed Bombay duck samples at 0oC registered lower levels of mesophilic, proteolytic and lipolytic bacterial count compared to the samples held at 28oC for 16 hours, and the reduction in the rate of bacterial proliferation and spoilage correlates well with the reduction in temperature of storage. Even though inverse relationship exists between the salt concentration and the microbial proliferation, high concentration of salts results in the products with rancid flavors which correlate well with the decreasing preference. If the material is to be held prior to drying, holding DBD in mixture of 200 IU/g of nisin, 50g/g of lysozyme and 0.3mMEDTA(NIS+LYS-28C/16H-DBD) synergistically reduce the spoilage bacteria than each alone. Untreated sundried Bombay duck was unfit for human consumption. Bombay duck treated with the mixture of nisin, lysozyme and EDTA, artificial dried at 45oC were judged superior by sensory evaluation than salted or chilled, artificial dried dressed Bombay duck.