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

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...

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Main Authors: Khudair, Abedelazeez J. D., Mohd Zaini, Nurul Solehah, Jaafar, Ahmad Haniff, Meor Hussin, Anis Shobirin, Wan-Mohtar, Wan Abd Al Qadr Imad, Abd Rahim, Muhamad Hafiz
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Published: National University of Malaysia Press 2023
Online Access:http://psasir.upm.edu.my/id/eprint/109150/
http://www.ukm.my/jsm/pdf_files/SM-PDF-52-4-2023/14.pdf
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Institution: Universiti Putra Malaysia
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spelling my.upm.eprints.1091502024-08-27T07:44:35Z http://psasir.upm.edu.my/id/eprint/109150/ Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago Khudair, Abedelazeez J. D. Mohd Zaini, Nurul Solehah Jaafar, Ahmad Haniff Meor Hussin, Anis Shobirin Wan-Mohtar, Wan Abd Al Qadr Imad Abd Rahim, Muhamad Hafiz 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 shrimp) and pekasam (fermented freshwater fish) originating from the Malay Archipelago, this review will focus on the physiochemical changes, nutritional, microbiological, sensory, and biological activities of these food ingredients. Belacan is primarily composed of fermented blocks of shrimp with salt and usually is added as condiments in a small amount in cooking. In contrast, Pekasam consisted of freshwater fish in its original form, often fermented with ground toasted rice and natural acidulants, and can be used as the main dish. Both belacan and pekasam contain appreciable quantities of umami amino acids and 5′-ribonucleotides such as glutamate, inosinate, and guanylate from the protein degradation by both endogenous proteases and microbial growth. Unfortunately, the breakdown of proteins can contribute to the rise of biogenic amines, which can cause adverse effects on sensitive individuals. The growth of lactic acid bacteria is common, which is often considered safe, but spoilage microorganisms can easily contaminate the product in an unfavourable environment. Therefore, with rich nutrients and biological activities, the appropriate consumption of these food ingredients may contribute to better consumer health while increasing the acceptability of Malay traditional cuisines. National University of Malaysia Press 2023 Article PeerReviewed Khudair, Abedelazeez J. D. and Mohd Zaini, Nurul Solehah and Jaafar, Ahmad Haniff and Meor Hussin, Anis Shobirin and Wan-Mohtar, Wan Abd Al Qadr Imad and Abd Rahim, Muhamad Hafiz (2023) Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago. Sains Malaysiana, 52 (4). pp. 1217-1230. ISSN 0126-6039; ESSN: 2735-0118 http://www.ukm.my/jsm/pdf_files/SM-PDF-52-4-2023/14.pdf 10.17576/jsm-2023-5204-14
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description 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 shrimp) and pekasam (fermented freshwater fish) originating from the Malay Archipelago, this review will focus on the physiochemical changes, nutritional, microbiological, sensory, and biological activities of these food ingredients. Belacan is primarily composed of fermented blocks of shrimp with salt and usually is added as condiments in a small amount in cooking. In contrast, Pekasam consisted of freshwater fish in its original form, often fermented with ground toasted rice and natural acidulants, and can be used as the main dish. Both belacan and pekasam contain appreciable quantities of umami amino acids and 5′-ribonucleotides such as glutamate, inosinate, and guanylate from the protein degradation by both endogenous proteases and microbial growth. Unfortunately, the breakdown of proteins can contribute to the rise of biogenic amines, which can cause adverse effects on sensitive individuals. The growth of lactic acid bacteria is common, which is often considered safe, but spoilage microorganisms can easily contaminate the product in an unfavourable environment. Therefore, with rich nutrients and biological activities, the appropriate consumption of these food ingredients may contribute to better consumer health while increasing the acceptability of Malay traditional cuisines.
format Article
author Khudair, Abedelazeez J. D.
Mohd Zaini, Nurul Solehah
Jaafar, Ahmad Haniff
Meor Hussin, Anis Shobirin
Wan-Mohtar, Wan Abd Al Qadr Imad
Abd Rahim, Muhamad Hafiz
spellingShingle Khudair, Abedelazeez J. D.
Mohd Zaini, Nurul Solehah
Jaafar, Ahmad Haniff
Meor Hussin, Anis Shobirin
Wan-Mohtar, Wan Abd Al Qadr Imad
Abd Rahim, Muhamad Hafiz
Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago
author_facet Khudair, Abedelazeez J. D.
Mohd Zaini, Nurul Solehah
Jaafar, Ahmad Haniff
Meor Hussin, Anis Shobirin
Wan-Mohtar, Wan Abd Al Qadr Imad
Abd Rahim, Muhamad Hafiz
author_sort Khudair, Abedelazeez J. D.
title Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago
title_short Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago
title_full Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago
title_fullStr Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago
title_full_unstemmed Production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the Malay archipelago
title_sort production, organoleptic, and biological activities of belacan (shrimp paste) and pekasam (fermented freshwater fish), the ethnic food from the malay archipelago
publisher National University of Malaysia Press
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/109150/
http://www.ukm.my/jsm/pdf_files/SM-PDF-52-4-2023/14.pdf
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