 |
 |
 |
 |
 |
 |
Sains Malaysiana 52(4)(2023):
http://doi.org/10.17576/jsm-2023-5204-14
Production,
Organoleptic, and Biological Activities of Belacan (Shrimp Paste) and Pekasam (Fermented Freshwater Fish), the Ethnic Food from the Malay Archipelago
(Pengeluaran, Organoleptik dan Aktiviti Biologi Belacan
(Pes Udang) dan Pekasam (Ikan Air Tawar Yang Difermentasi), Makanan Etnik dari
Kepulauan Melayu)
ABEDELAZEEZ
J.D. KHUDAIR1, NURUL SOLEHAH MOHD ZAINI1, AHMAD HANIFF
JAAFAR1, ANIS SHOBIRIN MEOR HUSSIN1, WAN ABD AL QADR IMAD
WAN-MOHTAR2 & MUHAMAD HAFIZ ABD RAHIM1,*
1Faculty of Food Science
and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan,
Malaysia
2Functional Omics and
Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of
Science, Universiti Malaya 50603 Kuala Lumpur, Federal
Territory, Malaysia
Received: 16 November 2022/Accepted:
26 March 2023
Abstract
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.
Keywords: Belacan; fermented
freshwater fish; fermented seafoods; Malay Archipelago ethnic
food; Pekasam
Abstrak
Pelbagai makanan fermentasi yang terkenal dihasilkan secara komersial atau kecil-kecilan. Perubahan secara kimia, fizikal dan mikrobiologi boleh berlaku sama ada diingini atau tidak di dalam matriks makanan ketika proses penapaian. Oleh kerana kekurangan maklumat di dalam kajian berkaitan belacan (udang yang ditapai) dan pekasam (ikan air tawar yang ditapai) yang berasal dari Kepulauan Melayu, kertas ini akan memfokuskan kepada nutrisi, mikrobiologi, sensori dan aktiviti biologi ramuan makanan ini. Belacan lazimnya terdiri daripada blok udang yang ditapai dengan garam dan selalunya ditambah dalam kuantiti yang sedikit sebagai bahan perasa di dalam masakan. Berbeza dengan pekasam yang mengandungi ikan air tawar di dalam bentuk asal, ia lazimnya ditapai dengan beras bakar yang dikisar dan asidulan semula jadi dan boleh digunakan sebagai hidangan utama. Kedua-dua belacan dan pekasam mengandungi kuantiti amino asid dan 5’-ribonukleotida yang tinggi seperti glutamat, insinasi dan guanilat, berpunca daripada degradasi protein oleh protease endogen dan pertumbuhan mikrob. Malangnya, pecahan protein ini boleh menyumbang kepada peningkatan amina biogen yang boleh menyebabkan kesan buruk kepada individu yang sensitif. Pertumbuhan bakteria asid laktik adalah perkara biasa yang sering dianggap selamat, tetapi mikroorganisma perosak juga boleh membiak dan mencemarkan produk di dalam persekitaran yang tidak sesuai. Oleh itu, berdasarkan kepada kekayaan nutrien dan aktiviti biologi, penggunaan ramuan makanan ini secara bersesuaian boleh menyumbang kepada kesihatan pengguna yang lebih baik di samping meningkatkan penerimaan makanan tradisi Melayu.
Kata kunci: Belacan; ikan air tawar yang difermentasi; makanan etnik Kepulauan Melayu; makanan laut yang difermentasi; pekasam
Abdullah, R. 2012. Risk assessment of local Belacan (shrimp paste) intake. Sixth International Conference on Environmental Mutagens in Human
Populations. 2012: 69.
https://www.qscience.com/content/papers/10.5339/qproc.2012.mutagens.3.69
Abu Bakar, J. 2002. Belacan. Bruneiana Anthology of Science
Articles 2002(3): 3-5.
Afifi, A.F.A., Mohtar, S.H. & Alias, R. 2014. Effect of packaging and
storage temperature towards the formation of histamine producing bacteria in
shrimp paste. Proceedings of the 13th Symposium of the Malaysian Society of
Applied Biology. p. 20144012.
Ali, N.S. 2022. Bintulu housewives keep the art of making belacan alive. Malaysianow. https://www.malaysianow.com/news/2022/03/19/bintulu-housewives-keep-the-art-of-making-belacan-alive
Anh, D.B.Q., Mi, N.T.T., Huy, D.N.A. & Van Hung, P. 2015. Isolation
and optimization of growth condition of Bacillus sp. from fermented shrimp paste for high fibrinolytic enzyme production. Arabian
Journal for Science and Engineering 40(1):
23-28. https://doi.org/10.1007/s13369-014-1506-8
Benjakul, S., Visessanguan, W., Phongkanpai, V. & Tanaka, M. 2005.
Antioxidative activity of caramelisation products and their preventive effect
on lipid oxidation in fish mince. Food Chemistry 90(1): 231-239. https://doi.org/https://doi.org/10.1016/j.foodchem.2004.03.045
Biji, K.B., Ravishankar, C.N., Venkateswarlu, R., Mohan, C.O. & Gopal,
T.K.S. 2016. Biogenic amines in seafood: A review. Journal of Food Science
and Technology 53(5): 2210-2218.
https://doi.org/10.1007/s13197-016-2224-x
Bolanle, B.A. 2014. Isolation,
characterisation and identification of probiotics Lactobacillus species in Belacan (shrimp paste). Master Thesis. Universiti Sains Islam Malaysia.
(Unpublished).
Cheok, C.Y., Sobhi, B., Mohd Adzahan, N., Bakar, J., Abdul Rahman, R., Ab
Karim, M.S. & Ghazali, Z. 2017. Physicochemical properties and volatile
profile of chili shrimp paste as affected by irradiation and heat. Food
Chemistry 216: 10-18.
https://doi.org/https://doi.org/10.1016/j.foodchem.2016.08.011
Ezzat, M.A., Ghazali, H.M., Roselina, K. & Zare, D. 2021. Organic acid
composition and consumer acceptability of fermented fish produced from black
tilapia (Oreochromis mossambicus) and
Javanese carp (Puntius gonionotus)
using natural and acid-assisted fermentation. Food Research 5(2): 262-271.
Ezzat, M.A.A., Zare, D., Karim, R. & Ghazali, H.M.M. 2015. Trans- and
cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented
fish) produced from Javanese carp (Puntius
gonionotus) and black tilapia (Oreochromis
mossambicus). Food Chemistry 172: 893-899. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.09.158
Ghazali, A.R., Sipain, Y., Rajab, N.F., Ling, S.E., Ramli, N., Abdullah,
R., Harun, Z., Kamarulzaman, F., Ghazali, A.R., Sipain, Y., Rajab, N.F., Ling,
S.E., Ramli, N., Abdullah, R., Harun, Z. & Kamarulzaman, F. 2012. Genotoxic
potential of shrimp pastes (Belacan) extracts using umu test. Food
and Nutrition Sciences 3(4):
522-525. https://doi.org/10.4236/FNS.2012.34073
Ghazali, A.R., Rajab, N.F., Sharif, R., Yaakob, T.A. & Arshad, F.
2005. The genotoxicological evaluation of several local raw foods extracts on
Chang liver cells by single cell electrophoresis assay. Environmental Mutagen
Research 27(3): 165-170.
https://doi.org/10.3123/jems.27.165
Haitham, A., Zaiton, H., Norrakitah, A. & Huda-faujan, N. 2017.
Assessment of potential probiotic properties lactic acid bacteria from shrimp
paste or belacan. International Journal of Advances in Science
Engineering and Technology 5(1):
90-98.
Hajep, P. & Selamat, J. 2012. Fermented shrimp products as source of
umami in Southeast Asia. Journal of Nutrition & Food Sciences S10:006. https://doi.org/10.4172/2155-9600.S10-006
Hua, Y., Jiang, B., Mine, Y. & Mu, W. 2008. Purification and
characterization of a novel fibrinolytic enzyme from Bacillus sp. nov. SK006 isolated from an Asian traditional
fermented shrimp paste. Journal of Agricultural and Food Chemistry 56(4): 1451-1457. https://doi.org/10.1021/jf0713410
Huda, N. 2012. Malaysian fermented fish products. In Handbook of
Animal-Based Fermented Foods and Beverage Technology, 2nd ed., edited by Hui,
Y.H., Özgül Evranuz, E., Chandan, R.C., Cocolin, L., Drosinos, E.H., Goddik,
L., Rodríquez, A. & Toldrá, F. Boca Raton: CRC Press. pp. 717-732.
Hutton, W. 2005. Authentic Recipes from Malaysia. Hong Kong: Periplus
Edition (HK) Ltd.
Ida Muryany, M.Y., Ina Salwany, M.Y., Ghazali, A.R., Hing, H.L. & Nor Fadilah, R. 2017. Identification and characterization of the lactic acid bacteria isolated from Malaysian fermented fish (Pekasam). International Food Research Journal 24(2): 868-875. Ilyanie, H.Y., Huda-Faujan, N. & Ida Muryani, M.Y. 2020. Comparative
proximate composition of Malaysian fermented shrimp products. Malaysian
Applied Biology 49(3): 139-144.
Jaksuma, P. 2018. Properties and
change during fermentation of salted shrimp paste as affected quality of raw
material and selected halophilic bacteria. Prince of Songkla University.
PhD Thesis (Unpublished).
Jinap, S., Ilya-Nur, A.R., Tang, S.C., Hajeb, P., Shahrim, K. &
Khairunnisak, M. 2010. Sensory attributes of dishes containing shrimp paste
with different concentrations of glutamate and 5′-nucleotides. Appetite 55(2): 238-244.
https://doi.org/https://doi.org/10.1016/j.appet.2010.06.007
Jing, H. & Kitts, D.D. 2004. Antioxidant activity of sugar–lysine
Maillard reaction products in cell free and cell culture systems. Archives
of Biochemistry and Biophysics 429(2):
154-163. https://doi.org/https://doi.org/10.1016/j.abb.2004.06.019
Kim, Y.B., Choi, Y.S., Ku, S.K., Jang, D.J., binti Ibrahim, H.H. &
Moon, K.B. 2014. Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste. Journal of Ethnic Foods 1(1): 19-23. https://doi.org/https://doi.org/10.1016/j.jef.2014.11.006
Kleekayai, T., Harnedy, P.A., O’Keeffe, M.B., Poyarkov, A.A., CunhaNeves,
A., Suntornsuk, W. & FitzGerald, R.J. 2015. Extraction of antioxidant and
ACE inhibitory peptides from Thai traditional fermented shrimp pastes. Food
Chemistry 176: 441-447.
https://doi.org/https://doi.org/10.1016/j.foodchem.2014.12.026
Lau, O.W. & Mok, C.S. 1995. Indirect conductometric detection of amino
acids after liquid chromatographic separation. Part II. determination of
monosodium glutamate in foods. Analytica Chimica Acta 302(1): 45-52.
https://doi.org/https://doi.org/10.1016/0003-2670(94)00423-J
Liszkowska, W. & Berlowska, J. 2021. Yeast fermentation at low
temperatures: Adaptation to changing environmental conditions and formation of
volatile compounds. Molecules 26(4): 1035.
https://doi.org/10.3390/molecules26041035
Ma, Y., Zhang, D., Liu, M., Li, Y., Lv, R., Li, X., Wang, Q., Ren, D., Wu,
L. & Zhou, H. 2022. Identification of antioxidant peptides derived from
Tilapia (Oreochromis niloticus) skin
and their mechanism of action by molecular docking. Foods 11(17): 2576.
https://doi.org/10.3390/foods11172576
Mahyudin, N., Ibadullah, W. & Saadin, A. 2015. Effects of protein
content in selected fish towards the production of lactic acid bacteria (Lactobacillus spp.) during the production
of pekasam. Current Research in Nutrition and Food Science Journal 3(3): 219-223.
https://doi.org/10.12944/CRNFSJ.3.3.05
Food Act 1983 and Food Regulations 1985. 2014. Testimony
of Government of Malaysia. http:/overseas.cas.org.tw/Data/Sites/1/media/馬來西亞/FR1985.pdf
Mansor, A., Abdul Kahar, A., Husin, A. & Long, K. 2014. Distribution
and characterization of indigenous microbes from Malaysian fermented fish
products. International Conference of Beneficial Microbes.
https://www.researchgate.net/publication/343229455_Distribution_and_Characterization_of_Indigenous_Microbes_from_Malaysian_Fermented_Fish_Products
Michael Eskin, N.A., Aliani, M. & Shahidi, F. 2013. Meat and fish. In Biochemistry
of Foods, edited by Michael Eskin, N.A. & Shahidi, F. Massachusetts: Academic
Press. pp. 127-162.
Mizutani, T., Kimizuka, A., Ruddle, K. & Ishige, N. 1992. Chemical
components of fermented fish products. Journal of Food Composition and
Analysis 5(2): 152-159. https://doi.org/https://doi.org/10.1016/0889-1575(92)90031-E
Mohd Zaini, N.S., Idris, H., Yaacob, J.S., Wan-Mohtar, W.A., Putra
Samsudin, N.I., Abdul Sukor, A.S., Lim, E.J. & Abd Rahim, M.H. 2022. The
potential of fermented food from Southeast Asia as biofertiliser. In Horticulturae 8(2): 102. https://doi.org/10.3390/horticulturae8020102
Moon, J.S., Kim, S.Y., Cho, K.J., Yang, S.J., Yoon, G.M., Eom, H.J. &
Han, N.S. 2013. Isolation and characterization of histamine-producing bacteria
from fermented fish products. Journal of Microbiology 51(6): 881-885.
https://doi.org/10.1007/s12275-013-3333-0
Najafian, L. & Babji, A.S. 2018. Fractionation and identification of
novel antioxidant peptides from fermented fish (pekasam). Journal of
Food Measurement and Characterization 12(3): 2174-2183. https://doi.org/10.1007/s11694-018-9833-1
Nawaz, M., Wang, J., Zhou, A., Ma, C., Wu, X., Moore, J.E., Cherie Millar,
B. & Xu, J. 2011. Characterization and transfer of antibiotic resistance in
lactic acid bacteria from fermented food products. Current Microbiology 62(3): 1081-1089.
https://doi.org/10.1007/s00284-010-9856-2
Ngah, C.W.Z.C.W. & Yahya, M.A. 2012. Optimisation of digestion method
for determination of arsenic in shrimp paste sample using atomic absorption
spectrometry. Food Chemistry 134(4):
2406-2410. https://doi.org/https://doi.org/10.1016/j.foodchem.2012.04.032
Nunal, S., Florece, C. & Treyes, M.T. 2016. Antagonistic activities
against foodbornepathogens and use as functional starter cultureof bacterial
strains isolated from fermentedshrimp paste. Phil. J. of Nat. Sci. 21(1): 26-36.
Padilah, B., Bahruddin, S., Fazilah, A., Ahmad, M. & Gulam, R.R.A.
2018. Biogenic amines analysis in shrimp pastes belacan obtained from
the Northern States of Peninsular Malaysia. International Food Research
Journal 25(5): 1893-1899.
Park, S. & Bae, J.H. 2016. Fermented food intake is associated with a
reduced likelihood of atopic dermatitis in an adult population (Korean National
Health and Nutrition Examination Survey 2012-2013). Nutrition Research 36(2): 125-133.
https://doi.org/https://doi.org/10.1016/j.nutres.2015.11.011
Peralta, E.M., Hatate, H., Kawabe, D., Kuwahara, R., Wakamatsu, S., Yuki,
T. & Murata, H. 2008. Improving antioxidant activity and nutritional
components of Philippine salt-fermented shrimp paste through prolonged
fermentation. Food Chemistry 111(1):
72-77. https://doi.org/https://doi.org/10.1016/j.foodchem.2008.03.042
Pongsetkul, J., Benjakul, S., Sampavapol, P., Osako, K. & Faithong, N. 2015. Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand. International Food Research Journal 22(4): 1454-1465. https://www.scopus.com/inward/record.uri?eid=2-s2.0-84940176335&partnerID=40&md5=1792bb53a66fa68fd291edca2996578e
Prapasuwannakul, N. & Suwannahong, K. 2015. Chemical composition and
antioxidant activity of Klongkone shrimp paste. Procedia - Social and
Behavioral Sciences 197: 1095-1100.
https://doi.org/https://doi.org/10.1016/j.sbspro.2015.07.351
Prihanto, A. & Muyasyaroh, H. 2021. The Indonesian fermented food
product terasi: History and potential bioactivities. SRP 12(2): 378-384.
Rahim, M.H.A., Hazrin-Chong, N.H., Harith, H.H., Wan-Mohtar, W.A.A.Q.I.
& Sukor, R. 2023. Roles of fermented plant-, dairy- and meat-based foods in
the modulation of allergic responses. Food Science and Human Wellness 12(3): 691-701.
https://doi.org/https://doi.org/10.1016/j.fshw.2022.09.002
Rahman, S. 1973. Blachan: Where it all began. The Straits Times 14.
https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19730709-1.2.79
Ray, R.C. & Joshi, V.K. 2014. Fermented foods: Past, present and future.
In Microorganisms and Fermentation of Traditional Foods. 1st ed. Boca
Raton: CRC Press. p. 36.
Representative, M. 1934. A Malayan Industry. The Straits Times 17.
https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19340114-1.2.111
Rhee, S.J., Lee, J.E. & Lee, C.H. 2011. Importance of lactic acid
bacteria in Asian fermented foods. Microbial Cell Factories 10(1): S5.
https://doi.org/10.1186/1475-2859-10-S1-S5
Saaid, M., Saad, B., Hashim, N.H., Mohamed Ali, A.S. & Saleh, M.I.
2009. Determination of biogenic amines in selected Malaysian food. Food
Chemistry 113(4): 1356-1362.
https://doi.org/https://doi.org/10.1016/j.foodchem.2008.08.070
Sobhi, B., Noranizan, M., Ab Karim, S., Abdul Rahman, R., Bakar, J. &
Ghazali, Z. 2012. Microbial and quality attributes of thermally processed chili
shrimp paste. International Food Research Journal 19(4): 1705-1712.
Sukmarini, L., Mustopa, A.Z., Normawati, M. & Muzdalifah, I. 2014.
Identification of antibiotic-resistance genes from lactic acid bacteria in
Indonesian fermented foods. HAYATI Journal of Biosciences 21(3): 144-150. https://doi.org/https://doi.org/10.4308/hjb.21.3.144
Tan, W.C., Lim, S.J. & Wan Mustapha, W.A. 2017. Characterisation of lactic
acid bacteria and aromatic compounds in fermented fish pekasam. Sains
Malaysiana 46(3): 439-448.
Thumu, S.C.R. & Halami, P.M. 2012. Presence of erythromycin and
tetracycline resistance genes in lactic acid bacteria from fermented foods of
Indian origin. Antonie van Leeuwenhoek 102(4): 541-551. https://doi.org/10.1007/s10482-012-9749-4
Tsai, Y.H., Lin, C.Y., Chang, S.C., Chen, H.C., Kung, H.F., Wei, C.I.
& Hwang, D.F. 2005. Occurrence of histamine and histamine-forming bacteria
in salted mackerel in Taiwan. Food Microbiology 22(5): 461-467.
https://doi.org/https://doi.org/10.1016/j.fm.2004.11.003
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G.,
Lalljie, S., Somoza, V., Knorr, D., Jasti, P.R. & Eisenbrand, G. 2010. A
review on the beneficial aspects of food processing. Molecular Nutrition
& Food Research 54(9):
1215-1247. https://doi.org/https://doi.org/10.1002/mnfr.200900608
Wong, A.H.K. & Mine, Y. 2004. Novel fibrinolytic enzyme in fermented
shrimp paste, a traditional asian fermented seasoning. Journal of
Agricultural and Food Chemistry 52(4):
980-986. https://doi.org/10.1021/jf034535y
Zare, D., Muhammad, K., Bejo, M.H. & Ghazali, H.M. 2013.
Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian
mackerel (Rastrelliger kanagurta)
during storage at different temperatures. Food Chemistry 139(1): 320-325. https://doi.org/https://doi.org/10.1016/j.foodchem.2012.12.040
*Corresponding author; email: muhdhafiz@upm.edu.my
|
|||
|
