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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 
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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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