[en] Prahoc is a traditional fermented fish widely consumed in Cambodia. Nevertheless, the processing and nutritional values of this daily-consumed product were poorly described. This study offers a detailed analysis of the biochemistry, nutritional composition, and microbiota during the six-month Prahoc incubation. Macronutrients (e.g. lipids, proteins) are rather well preserved during the preparation of the fish paste but the fatty acid and amino acid profiles are slightly modified at the end of the unit operation. Free amino acids increased, which facilitates the in vitro digestibility of the final paste, while beneficial fatty acids, such as eicosapentaenoic and docosahexaenoic acids, decreased. At the end of the process, the peroxide value was nearly five times greater than the limit set by the Codex Alimentarius (10 meq O2/kg). Biogenic amines, particularly cadaverine, were present but remained within acceptable limits. Metabarcoding analysis revealed that salt-tolerant bacteria dominated the fermentation process, while fungal activity was minimal. Lactic acid bacteria, such as Vagococcus and Streptococcus, were predominant before salt addition, while the fish pathogen Aeromonas established itself immediately after. Clostridium remained steady throughout, and Lentibacillus became dominant after six months. Food safety concerns related to biogenic amines, peroxides, and Clostridium highlight the need for establishing standard operational practices among national processors to mitigate food risks.
Research Center/Unit :
FARAH. Santé publique vétérinaire - ULiège
Disciplines :
Food science
Author, co-author :
Thanh, Channmuny; QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France ; Research and Innovation Center, Institute of Technology of Cambodia, Phnom Penh, Cambodia
Avallone, Sylvie ; QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
Chochois, Vincent; QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Bethune, Kevin; QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
Mith, Hasika; Research and Innovation Center, Institute of Technology of Cambodia, Phnom Penh, Cambodia
Peng, Chanthol; Research and Innovation Center, Institute of Technology of Cambodia, Phnom Penh, Cambodia
Servent, Adrien; QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
Collombel, Ingrid; QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
Language :
English
Title :
Nutritional and microbiological dynamics in the preparation of prahoc fish paste.
CT was supported by the French Government Scholarship (BGF) co-funded by the Ministry of Education, Youth and Sport (MoEYS) program (115017X, 115034X, 122385Q, 125829R, 140247Z, 141222Y, 168465Q, 168766P), Research and Innovation Center (Institute of Technology of Cambodia), and Cambodia Higher Education Improvement Project (Credit No. 6221-KH). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
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