Making Process and Factors Associating to Properties of Fermented Fish (Plara) in Some Parts of Upper Northeast Area of Thailand
Abstract
From the survey results collected from Udon Thani, Nongkhai, Nakhon Phanom and Sakon Nakhon, Plara (Fermented fish) produced in the similar geographical areas were made from the same process and had similar property. Plara in Udon Thani and Nongkhai were made by a similar process and had similar properties. Plara were fermented by solid state fermentation (SSF) for over 6-12 months, contained average salt concentration of 24.53+1.35%. Average contents of moisture, ash, lipid, fiber and protein of Plara were 64.62+3.03, 7.54+2.14, 8.85+2.02, 4.98+1.24 and 11.06+1.22%, respectively. Plara in Nakhon Phanom and Sakon Nakhon were made by a similar process and had similar properties. Plara in these areas were also made by SSF process but with longer fermentation periods that were conducted over 8-12 months. Plara contained high salt content as 32% and average contents of moisture, ash, lipid, fiber and protein were 61.32+6.40, 12.77+3.31, 9.23+0.75, 3.79+1.21 and 9.76+3.41%, respectively. Color and texture of Plara in all areas were not significantly different. Keywords : Plara-Salty fermented fish, Plara making process, fermentation, identityReferences
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Zhang, Y. & Xia W. (2007). A novel method for the determination of sodium chloride in salted fish. International Journal of Food Science & Technology, 43 (5), 927-932.
Casas, C., Martinez, O., Guillen, M.D., Pin, C., & Salmeron, J. (2006). Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods. Food Control, 17, 511–515
Fleet, G. H. (2003). Yeast interactions and wine flavour. International Journal of Food Microbiology, 86, 11-12.
Giri, A., Osaka K. & Ohshima T. (2010a). Identification and characterization of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry, 120, 621-631.
Giri, A., Osaka K. & Ohshima T. (2010b). Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Research International, 43, 1027-1040.
Henderson, J.H., Ricker, R.D., Bidlingmeyer, B.A. & Woodward, C. (2000). Rapid, accurate, sensitive, andreproducible HPLC analysis of aminoacids. Amino acid analysis using Zorbax Eclipse-AAA columns and the Agilent 1100 HPLC. Agilent Technologies Inc. Part No. 5980-1193; 1100:1-10.
Hongthongdaeng, P. (1979). A microbiological study on the Thai traditional fermented food product : Pla – ra. (Master of Science Thesis). Kasetsart University. (in Thai)
Lertwiram, P. (Ed.). (2004). Plare: Small business…20 Million export a year. Positionning Press. Retrieved August 10, 2017, from http://positioningmag.com/17073 (in Thai)
Marui J., Boulom S., Panthavee W., Momma M., Kusumoto K.I. & Saito M. (2015). Culture-independent bacterial community analysis of salty-fermented fish paste products of Thailand and Laos. Bioscience of Microbiota, Food and Health, 32 (2), 45-52.
Mozzi, F., Ortiz, M.E., Bleckwedel, J., De Vuyst, L., & Pescuma, M. (2013). Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria. Food Research International, 54, 1152-1161.
Nissui Pharmaceutical Co., Ltd. (2016a). Certification AOAC Performance Tested. Certificate No. 100401. Retrieved Oct. 10, 2017, from https://hyserve.com/files/AOAC%20%20approval%20Compact%20Dry%20YM%20-%202016.pdf
Nissui Pharmaceutical Co., Ltd. (2016b). Certification AOAC Performance Tested. Certificate No. 010400. Retrieved Oct . 10, 2017, from
https://hyserve.com/files/AOAC%20-%20approval%20Compact%20Dry%20TC-%202016.pdf
Pengnet, N. (2006). Alternative : Development of traditional fermented fish paste product (Num Pla-ra) in closed package. Research report. Uttaradit Ratjaphat University. (in Thai)
Sánchez-Porro, C., Mellado, E., Bertoldo, C., Antranikian, G. & Ventosa, A. (2003). Screening and characterization of the protease CP1 produced by the moderately halophilic bacterium Pseudalteromonas sp. strain CP76. Extremophiles, 7, 221-228.
Vichasilp, C . (2005). Screening and utilization of lactic acid bacteria as a starter culture for fermented marine fish (Pla-ra). (Master of Science Thesis). Kasetsart University. (in Thai)
Zhang, Y. & Xia W. (2007). A novel method for the determination of sodium chloride in salted fish. International Journal of Food Science & Technology, 43 (5), 927-932.
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Published
2018-04-05
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