Assessment of usage and fermentation-related components of pa daek, a salt-fermented freshwater fish paste, for household use in a semi-mountainous village in Laos

JIRCAS Working Report
ISSN 1341710X
書誌レコードID(総合目録DB) AA11159468
A salt-fermented freshwater fish paste, locally called pa daek in Laos, has been popularly used countrywide as an all-purpose seasoning as well as a protein-rich preservative food. Although commercial products are currently available in markets, the in-house production and consumption of pa daek utilizing various indigenous freshwater fish species from surrounding water environments such as rivers and paddy ponds continues today in rural households in the country. An interview survey of 137 households in a semi-mountainous rural village revealed frequent use of the pa daek in the daily diets. The concentrations of lactic and glutamic acids, which are closely related to the preservability and palatability of pa daek, varied widely among the homemade products examined, indicating the need for the widespread dissemination of knowledge and techniques of the pa daek production between rural households to manage the long-term fermentation and use of the product.
作成者 Junichiro Marui Katsumi Hasada Souphachay Phoupasouk Sayvisene Boulom
公開者 Japan International Research Center for Agricultural Sciences
資源タイプ Technical Report
国立情報学研究所メタデータ主題語彙集(資源タイプ) Technical Report
開始ページ 89
終了ページ 94
言語 eng