Standardizing chepa shutki - A traditional fermented fish product from Bangladesh

This PhD research investigates chepa shutki, a traditional fermented fish product widely consumed in Bangladesh, focusing on its production, quality, and safety. Current methods rely on spontaneous fermentation without standardization, leading to variability in flavour and safety. The study identifies key processing factors, including fish species (Puntius, Setipinna, and Otolithoides), fermentation containers, and fermentation duration (3–12 months). Microbial analysis shows that Tetragenococcus and Staphylococcus dominate due to low water activity and anaerobic conditions, while fish type strongly influences aroma and bacterial composition. Experimental results demonstrate that fermentation time and water soaking time significantly affect flavour development, whereas starter cultures have limited impact. Safety analysis reveals variable histamine levels, sometimes exceeding regulatory limits, particularly in Puntius-type products, linked to high pH and specific regions. Overall, this research identifies critical parameters influencing quality and safety, providing a scientific basis for standardizing production and supporting policies to improve food safety, nutrition, and food security in Bangladesh.