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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| Format: | Article |
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National University of Malaysia Press
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109150/ |
| _version_ | 1848865296013590528 |
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| 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 |
| 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. |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T14:02:27Z |
| format | Article |
| id | upm-109150 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:02:27Z |
| publishDate | 2023 |
| publisher | National University of Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/109150/ http://psasir.upm.edu.my/id/eprint/109150/ http://psasir.upm.edu.my/id/eprint/109150/ |