国立研究開発法人 国際農林水産業研究センター | JIRCAS

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
本文フルテキスト
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.

刊行年月2020-03-19
作成者Junichiro MaruiKatsumi HasadaSouphachay PhoupasoukSayvisene 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
90
開始ページ89
終了ページ94
言語eng