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A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods

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Title A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods
 
Creator Ambarita, Mery Tambaria Damanik
Raes, Katleen
Meulenaer, Bruno De
 
Subject Chemical characteristics
Fermentation
Indonesia
Rebon
Terasi
 
Description 1031-1039
Terasies are traditional salty seafoods used in almost every food in Indonesia. The production process of terasi depends on the available raw materials and resources of the local manufacturer. A comprehensive set of 76 samples from twelve provinces famous for terasies were compared for their dry matter (DM) [66.58±8.81 g/100 g fresh weight (FW)], protein (46.32±10.71 g/100 g DM), fat (4.26±1.37 g/100 g DM), ash (41.61±11.88 g/100 g DM), carbohydrate content (7.81±6.74 g/100 g DM) and for their water activity (0.687±0.057). Results showed no particular pattern regarding the province of origin and that chemical characteristics significantly varied within the samples. The total free amino acids (1.21-9.65 g/100 g N), indicated substantial protein hydrolysis. Alanine, glutamic acid, leucine, aspartic acid and lysine were abundantly found. Terasi contained prominently putrescine and cadaverine (0.33±0.34 and 0.24±0.26 g/100 g N, respectively), followed by tyramine, β-phenylethylamine and histamine (all
 
Date 2021-11-11T06:47:37Z
2021-11-11T06:47:37Z
2021-10
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/58444
 
Language en
 
Publisher CSIR-NIScPR, India
 
Source IJTK Vol.20(4) [October 2021]