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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
Diserahkan: 16 November 2022/Diterima:
26 Mac 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
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*Pengarang untuk surat-menyurat; email: muhdhafiz@upm.edu.my
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