| Item type |
国際農研デフォルトアイテムタイプ（フル）(1) |
| 公開日 |
2024-07-18 |
| タイトル |
|
|
タイトル |
Fermentation period-dependent changes of lactic and amino acid concentrations in pa daek, a salt-fermented freshwater fish paste in Laos |
|
言語 |
en |
| 作成者 |
Marui, Junichiro
Giavang, Yethao
Phouphasouk, Souphachay
Yialee, Yanglao
Boulom, Sayvisene
|
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Pa daek is a salt-fermented freshwater fish paste that can be made and consumed at home and is popularly used as an all-purpose seasoning in Laotian cooking. Nowadays, the products made by small and medium-sized manufacturers are also becoming popular in local markets. The traditional pa daek fermentation technique furnishes a seasonally available indigenous freshwater fish with palatability as well as long shelf life. In our pa daek fermentation conducted using small clupeid freshwater fish (locally called pa keo in Laos), the increase in lactic acid was observed after 20 days of fermentation, reaching approximately 1% after 2 months, and maintaining the same level at after 6 months. The pH decreased from 6.3 to 5.4 as the lactic acid fermentation proceeded, showing the importance of the early phase of the pa daek fermentation to secure the preservability. The total amount of 20 free proteogenic amino acids increased in a time-dependent manner throughout the observation period. Significant increases in glutamic acid and lysine in the fermentation could well explain the advantages of the long-term fermentation for making pa daek products tasty and nutritious. |
|
言語 |
en |
| 出版者 |
|
|
出版者 |
Japan International Research Center for Agricultural Sciences |
| 言語 |
|
|
言語 |
eng |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_3248 |
|
資源タイプ |
book part |
| 出版タイプ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| ID登録 |
|
|
ID登録 |
10.34556/0002000398 |
|
ID登録タイプ |
JaLC |
| 関連情報 |
|
|
関連タイプ |
isPartOf |
|
|
識別子タイプ |
DOI |
|
|
関連識別子 |
https://doi.org/10.34556/0002000382 |
|
|
関連名称 |
Potential and Efficiency of Underused Agricultural and Fishery Resources in Laos |
| 収録物識別子 |
|
|
収録物識別子タイプ |
PISSN |
|
収録物識別子 |
1341-710X |
| 収録物識別子 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA11159468 |
| 書誌情報 |
en : JIRCAS Working Report : Potential and Efficiency of Underused Agricultural and Fishery Resources in Laos
巻 90,
p. 95-100,
発行日 2020-03-19
|
| 位置情報 |
|
|
|
位置情報（自由記述） |
Laos |
|
|
位置情報（自由記述） |
ラオス |
jircas_working_report90-_95-100 (726KB)
