Protein, Calcium and Phosphorus Composition of Fermented Fish in the Lower Mekong Basin

Kotchanipha Udomthawee, Kasem Chunkao, Achara Phanuwat and Khunnaphat Nakhonchom
* Author for corresponding; e-mail address: kotchaNnipha_na@hotmail.com
Volume: Vol.39 No.2 (APRIL 2012)
Research Article
DOI:
Received: 4 Febuary 2011, Revised: -, Accepted: 2 July 2011, Published: -

Citation: Udomthawee K., Chunkao K., Phanuwat A. and Nakhonchom K., Protein, Calcium and Phosphorus Composition of Fermented Fish in the Lower Mekong Basin, Chiang Mai Journal of Science, 2012; 39(2): 327-335.

Abstract

Fermented fish is a well known strategy of food preservations in the Lower Mekong Basin, especially, in Thailand (Pla-ra), Lao PDR (Pa-dag) and Cambodia (Pra-hoc). There are different ways of making fermented fish in different communities, but the preserved fishes obtained have similar properties i.e., high quality nutritional dietaries of protein, calcium and phosphorus. People in each community in the basin are familiar to the taste of various fermented fish which are descended from generations to generations. This study conveys results from laboratory analysis on nutritional values of traditional fermented fish decreased from in fresh fish, the content of calcium and phosphorus was higher than the ones in fresh fish substantially. Therefore, fermented fish can be another calcium source for people in the region in a substitute for milk consuming promotion which is not the way of life of people in the region.

Keywords: fermented fish, calcium, phosphorus, Lower Mekong Basin

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