Document Detail


Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives.
MedLine Citation:
PMID:  20883152     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Rihaakuru is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown fish paste, made from tuna after prolonged heating. Samples tested were found to have a low water activity (0.55-0.8), slightly acidic pH (5.62-6.18) and moderate salt content (1.4-1.6%). The product was found to be rich in polyunsaturated fatty acids such as omega-3, had high protein content (56-59%) and an energy level of 13.8 kJ/g. The product had a low microbial count (1.54-2.31 log(10) cfu/g). The bacteria isolated belonged to the Bacillaceae (Genus Clostridium, and Bacillus), Streptococcaceae (Genus Streptococcus), Micrococcaceae (Genus Staphylococcus), and Corynebacterium. The product appears to be a nutritious and shelf-stable product.
Authors:
Aishath Naila; Steve Flint; Graham C Fletcher; Phil J Bremer; Gerrit Meerdink
Publication Detail:
Type:  Journal Article     Date:  2010-10-01
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  62     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-01-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  139-47     Citation Subset:  IM    
Affiliation:
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand.
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