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Protein, Calcium and Phosphorus Composition of Fermented Fish In Chiang Mai J. Sci. 2012; 39(2) 327 Chiang Mai J. Sci. 2012; 39(2) : 327-335 http://it.science.cmu.ac.th/ejournal/ Contributed Paper Protein, Calcium and Phosphorus Composition of Fermented Fish in the Lower Mekong Basin Kotchanipha Udomthawee*[a], Kasem Chunkao [b], Achara Phanurat [c] and Khunnaphat Nakhonchom [a] [a] Faculty of Science and Technology, Surindra Rajabhat University, Surin 32000, Thailand. [b] College of Environmental, Kasetsart University, Bangkok 10900, Thailand. [c] Faculty of Education, Surindra Rajabhat University, Surin 32000, Thailand. * Author for correspondance; e-mail: [email protected] Received: 4 February 2011 Accepted: 2 July 2011 ABSTRACT Fermented fish is a well known strategy of food preservations in the Lower Mekong Basin, especially, in Thailand (Pla-ra), Lao PDR (Pa-dag) and Cambodia (Pra-hoc). There are different ways of making fermented fish in different communities, but the preserved fishes obtained have similar properties i.e., high quality nutritional dietaries of protein, calcium and phosphorus. People in each community in the basin are familiar to the taste of various fermented fish which are descended from generations to generations. This study conveys results from laboratory analysis on nutritional values of traditional fermented fish in the three countries. The findings revealed that, though, the content of protein in the fermented fish decreased from in fresh fish, the content of calcium and phosphorus was higher than the ones in fresh fish substantially. Therefore, fermented fish can be another calcium source for people in the region in a substitute for milk consuming promotion which is not the way of life of people in the region. Keywords: fermented fish, protein, calcium, phosphorus, Lower Mekong Basin 1. INTRODUCTION Lower Mekong Basin covered the area Reap province in Cambodia. Because these of Lao PDR, Thailand, Cambodia, Vietnam areas located adjacent to the largest freshwater and it is figurative blood vessel that feeds in the region, freshwater fish is a source of lives of people in all communities along its significant nutrients for everyone in the watershed and its branches with varieties of watershed in the plateau [2]. According to the freshwater fish in different size and species terrain of the area and the monsoon climate, [1], particularly in the area with no opening to the amount of fish caught throughout the year the sea such as in northeast Thailand, in was not stable for consuming, so wisdom of Jampasak province in Lao PDR and in Siem fresh fish preservation for protein source had 328 Chiang Mai J. Sci. 2012; 39(2) arisen when the amount of fresh fish was in a region with evidence of fermented fish high production in a season. production found in the image on the east Protein that plays a vital role in producing wall of Bayon sanctuary at Angkor Thom, new cells for body growth is one of six food Siem Reap province in Cambodia [12]. It nutrients (protein, carbohydrate, fat, vitamins, manipulated the value of fermented fish in minerals and water). It directly functioned as each culture. a substance for repairing wounded parts Fascinated by flavor of fermented fish becoming likewise the original stage. World in their own culture, individual had to produce Health Organization (WHO) recommended it by him/herself which caused an inherited a minimum daily intake of 56 g per a day for wisdom of ingredients, compositions and a 75 kg man and 48 g for a 64 kg woman processes of fermented fish production in [3]. Calcium and phosphorus are very his/her own wisdom. It was an interest to important minerals in food for strengthening study the quality and the level of safety in bones and teeth [4-7]. WHO and FAO (Food consuming fermented fish in each community. and Agriculture Organization) recommended Moreover, an analyses of protein, calcium and a minimum daily intake of 400-500 mg a day phosphorus content as well as the study of for adult [8]. Salmonella sp. and Staphylococcus aureus While the westerners perceived protein, contamination was administered in the calcium, and phosphorus from milk, easterners laboratory. An evaluation of acceptance from in the Lower Mekong Basin contained those consumers in terms of colors, odor, flavor, essential nutrients primarily from fish, Jensen textures and appearance was launched [9] stated that traditional fish product is like with the likelihood to the fermented fish milk for Southeast Asian people. Moreover, production in favorite methods of selected in many communities of the area, algae from community in Thailand, Lao PDR and the Mekong River is also the source of those Cambodia. essentials [10]. One of the traditional fish products which is very well known among 2. MATERIAL AND METHODS people in South East Asia is fermented fish. 2.1 Fermented Fish Production Method Fermented fish has been found in all regions The study was conducted in three countries of the world, but methods or processes of in the selected communities in which fermented making it and its local names differ from fish was familiar in their daily life. culture to culture, like Pla-ra in Thailand, Pa-dag in Lao PDR and Pra-hoc in Cambodia 2.1.1 Thai fermented fish (Pla-ra) produc- [11]. tion method The fermented fish production started The process of the production was from from fish mixed with salt or roasted rice or Harnhee village, Don Rat sub district, roasted rice bran and then put into a jar with Ratanaburi district, Surin province, Thailand. a complete lid. The degrading organic matter Source of fish was from the Moon River. by lactic acid bacteria was found and final Jullien’s mud carp (Henicorhynchus siamensis) fermented fish in different colors, odor and were scaled, excrement and the insides of the flavor were obtained. A unique taste of fish were removed and then washed them fermented fish yielded different opinions in thoroughly in clean water. Fish were dry each culture, even though this wisdom outdoor, then mixed them with rock salt in remained continuously for a long time in the the ratio of 4:1.5 (fish : salt) and left them in a Chiang Mai J. Sci. 2012; 39(2) 329 basket for one night. Next, salted fish mixed three replicates to obtain nine earthen jars. The with one part of roasted rice powder and jars were stored at room temperature. The put them into the earthen jar and covered by production process was summarized in two-layer of plastic sheet and left for 6 Table 1. months under the shade. 2.2 Protein, Calcium and Phosphorus 2.1.2 Lao fermented fish (Pa-dag) pro- Analysis duction method The fresh and fermented fishes were The production method was from Ta- analyzed for nitrogen content by kjeldahl luang village, Muang Pone-thong district, nitrogen method [13], calcium content by Jampasak province, Lao PDR. Source of fish atomic absorption spectroscopy [14] and was from the Kong River. phosphorus content by spectrophotometric Jullien’s mud carp or Pla soi were scaled; molybdophosphate method [15]. excrement and intestine of the fish were removed and then washed them thoroughly 2.2.1 Protein analysis in clean water. Fish were stirred with salt and The process of protein analysis composed roasted rice bran. Lao’s fermented fish of mixing the sample solid at about 0.7-2.2 g formula was in a ratio of 1:2:3 (rock salt : with 7 g of HgO, 15 g of K2SO4 and 25 ml roasted rice bran : fish). The mixture was put of H2SO4. The sample was heated for about into the earthen jar and covered by plastic sheet 30 minutes or more until the solution was or a piece of cloth and left for 6 months under clear. The solution was added with 200 ml of the shade. distilled water and left to be cool. Then it was mixed with an aliquote of 25 ml of sulfide 2.1.3 Khmer fermented fish (Pra-hoc) and left for sedimentation (Hg precipitation) production method before tilting. The solution again was added The production method of Khmer’s with 10 g of NaOH before distillation and fermented fish was from Po village, Kor Krai after ammonia was evaporated, the titration sub district, Siem Reap district, Siem Reap (using standard NaOH) was processed. province, Cambodia. Source of fish was from Tonle Sap. 2.2.2 Calcium analysis Gourami (Trichogaster microlepis) or A portion of sample (1 g) was processed "Treykumpley" or “Pla kradee”, were scaled; by dry ashing at 500oC for 2 h and the resulted excrement and intestine and also head and ash was ground and mixed with nitric acid bones of the fish were removed, washed (3-4 ml). The solution was evaporated before them thoroughly in clean water. Fish flesh, then, dry ashing again. Ash was resuspended in was soak in water and left over night. Fish nitric acid, heated with fume HClO4, and left flesh was dried under the sun for 6 hours and before added 10 ml HCl (1:1). This sample left in the basket for one night. Next mixed was processed by wet ashing and 10 ml of the fish with solar salt in a ratio of 3:1 HNO3 was added, add 3 ml of 60% HClO4, (fish : salt) and then pounded them lightly in heated to evaporate nitric acid and add 10 ml a mortar, after that the mixture was put into nitric acid before heating (white fume HClO4) the earthen jar and placed them under the sun. and HCl (1:1). The productions of fermented fish using the above three methods were carried out in 330 Chiang Mai J. Sci. 2012; 39(2) 2.2.3 Phosphorus analysis and lysine iron agar (LIA).
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