Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay Archipelago

• Main Authors: Khudair, Abedelazeez J.D., Nurul Solehah Mohd Zaini, Ahmad Haniff Jaafar, Anis Shobirin Meor Hussin, Wan Abd Al Qadr Imad Wan-Mohtar, Muhamad Hafiz Abd Rahim
• Format: Article
• Language: English
• Published: Universiti Kebangsaan Malaysia 2023
• Online Access: http://journalarticle.ukm.my/22070/1/SE%2014.pdf; http://journalarticle.ukm.my/22070/; http://www.ukm.my/jsm/index.html
• Institution: Universiti Kebangsaan Malaysia

Various popular fermented foods are produced commercially or at the household level. Chemical, physical, and microbiological changes may occur, either desirable or undesirable, in the food matrix during fermentation. Due to the scarcity of information in the literature regarding belacan (fermented s...