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 | |
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 | |
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 | |
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] |