Chiang Mai Journal of Science, Faculty of Science, Chiang Mai University

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

Paper Type	Contributed Paper
Title	Protein, Calcium and Phosphorus Composition of Fermented Fish in the Lower Mekong Basin
Author	Kotchanipha Udomthawee, Kasem Chunkao, Achara Phanuwat and Khunnaphat Nakhonchom
Email	kotchaNnipha_na@hotmail.com
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.
Start & End Page	327 - 335
Received Date	2011-02-04
Revised Date
Accepted Date	2011-07-02
Full Text	Download
Keyword	fermented fish, calcium, phosphorus, Lower Mekong Basin
Volume	Vol.39 No.2 (APRIL 2012)
DOI
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.
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Protein, Calcium and Phosphorus Composition of Fermented Fish in the Lower Mekong Basin

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