| Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives. | |
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MedLine Citation:
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PMID: 20883152 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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. |
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Authors:
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Aishath Naila; Steve Flint; Graham C Fletcher; Phil J Bremer; Gerrit Meerdink |
Publication Detail:
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Type: Journal Article Date: 2010-10-01 |
Journal Detail:
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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:
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Created Date: 2011-01-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 139-47 Citation Subset: IM |
Affiliation:
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Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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