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Table 2 Biochemical composition of different fermented fish products of Asia

From: Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

 

Fermented product

Country

Fish species

Process

Nutrient composition

References

1

Pedah

Indonesia

Mackerel (Rastrelliger neglectus) as raw material

Salting is carried out using a 1:3 salt to fish ratio and fermentation time 2–3 months

Parameter amount in 100 g sample

Moisture content: 46 (g)

Protein content (g): 28 g

Fat content (g): 4 g

Ca: 174 mg

P: 316 mg

Fe: 3.1 mg

[119]

2

Jeotgal

Korea

Various Engraulis japonicus (anchovy) and /or Ammodytes sp.

Salt at the level of 20–30%

Moisture content: 67.6%

Crude protein content: 7.4%

Crude fat content: 1.1%

Carbohydrate: 0.01%

pH: 6

[66]

3

Budu

Thailand and Malaysia

Sea water or brackish water fish Stolephorus indicus, Clupeoides sp., Sardinella sp., Anchoviella commersonii, and Anchoviella indica

Salt: 19.4–20.6%

Moisture content: 45–60.2%

Crude protein content: 12.1–13.2%

Crude fat content: 1.3–1.8%

Fiber: 0.2–0.4%

Ash: 21.6–23.2%

Acidity: 0.4–0.9%

pH: 5.4–6.5

[120, 121]

4

Nam-pla

Thailand

Anchoviella sp., Stolephorus sp., Rastrelliger sp., Cirrhinus sp.

5–12 months fermentation time 5:1 fish: salt

Crude protein content: 4.62%

Moisture: 32.26%

Fat content: 0.80%

Lactic acid: 0.32%

pH: 5.3–6.7

[120, 121]

5

Plaa-som

Thailand

Snakehead fish, salt, palm syrup and sometimes roasted rice, Barbs

Salt: 5.23–9.14%

Crude protein content: 16.08–18.94%

Moisture: 62.2–67.72%

Fat content: 0.71–3.20%

Lactic acid: NF

pH: 4.3–5.3%

[121]

6

Belacan

Malaysia

Small shrimps of Acetes and Mysid varieties

1–2 months fermentation; salt: 13–25.3%

Crude protein content: 28.7–40%

Moisture: 27–40%

Fat content: 1.4–2.6%

Ca: 2.0–3.4%

Fe: 0.02%

pH: 7.2–7.8%

[122]

7

Pekasam

Malaysia

Freshwater fish, tamarind and salt, marine fish is also used

2–4 weeks; salt: 10–16%

Crude protein content: 15–25%

Moisture: 57–73%

Fat content: 3.0–8.0%

Lactic acid: 0.1–0.4%

Ash: 6–14%

pH: 4.5–6.1%

[122]

8

Trasi (Shrimp paste)

Indonesia

Shrimp

7 days salt: 23%

Crude protein content: 25.89%

Moisture: 12.13%

Fat content: 3.8%

Ash: 32–46%

pH: 6.35–6.51%

[40]

9

Bekasam

Indonesia

Freshwater fish; common carp (Cyprinus carpio Linn.) cooked rice and sticky rice

Fermentation time: 1 week; salt 5.72%

Crude protein content: 4.81%

Moisture: 66.95%

Fat content: 14.25%

Ash: 5.76%

pH: 6.35–6.51%

[119]

10

Bagoong and Patis

Philippines

Stolephorus sp., Sardinella fimbriata and Decapterus sp.

1: 3 to 2: 7 (salt: fish) Bagoong takes smaller time and prolonged fermentation of Bagoong results in Patis fish sauce

Total nitrogen: 2.26%

Formol nitrogen: 1.31%

Ammonia nitrogen: 0.31%

Sodium chloride: 26.10%

pH: 5.85% lactic acid content: 0.84%

[123]

11

Balao-balao

Philippines

(Penaeus indicus or Macrobrachium sp.), adding salt (20% based on the shrimp weight)

1: 4.8 (weight of unsalted shrimp to rice). Salt (3%) is mixed thoroughly before the mixture is packed in wide mouth glass jars. The mixture is allowed to ferment for 7 to 10 days at 28 °C

pH: 7.52–3.80

Volatile acid (as acetic acid): 0.03–0.1%

Titratable acidity (as lactic acid): 0.12–2.0%

[123]

12

Sikhae

Korea

Lactic acid fermented fish or clam meat in mixture of glutinous rice and salt

2–3 weeks of fermentation; low salt 2%

Organic acids- lactic acid, succinic acid and acetic acid

NH2–N: 127 mg/100 g

NH2–N: 127 mg/100 g

VBN: 27.0 mg/100 g

pH 5.0–4.6

[102, 124]

13

Ngapi

Myanmar

Fish, shrimp

Pounding or grinding of fish or shrimp with some salt; salt 22%

Moisture: 7.6%

Protein: 41.9%

Fat: 8.4%

NaCl: 37.95%

Free ammonia: 0.17%

Ash: 3.45%

Sand: 0.5%

[58]

14

Ngari

India

Puntius sophore and Puntius ticto

5–6 months

Moisture: 36.03%

Total lipid: 13.34%

Ash: 5.49

pH: 6.74

Water soluble nitrogen: 3.62%

Free fatty acid-97.60%

[116]

15

Hentak

India

Esomus danricus and Alocasia macrorrhizos

Fermented fish paste, used as condiment or curry

Moisture: 20.9%

Crude protein: 52.86%

Crude fat: 17.10%

Ash: 8.10%

Free fatty acid (as oleic acid): 39.6%

pH: 6.6

Non protein nitrogen: 1.1%

Total volatile base nitrogen: 99.85 mg%

[117]

16

Shidal

India and Bangladesh

Puntius sophore and Setipinna phasa

Semi-fermented, unsalted product; 4–6 months fermentation; curry/pickle

Protein: 27.2–38.35%

pH: 6.1–6.2

Moisture content: 33.44–37.52%

[125]

17

Shottsuru (Fish sauce)

Japan

Anchovy, opossum shrimp, salt

Salt conc.: 26.2–30.4%,

pH: 4.54–5.56

Total nitrogen: 301–1598 mg/100 ml

VBN: 36.2–170 mg/100 m

[126]

18

Tungtap

India

Puntius sp. and Danio sp.

Dried fish are kept inside the vessel to ferment

NR

[51]

  1. NR not reported