Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives.
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.
Naila
Aishath
A
Institute of Food Nutrition and Human Health, Massey University, Palmerston North, New Zealand. A.Naila@massey.ac.nz
Flint
Steve
S
Fletcher
Graham C
GC
Bremer
Phil J
PJ
Meerdink
Gerrit
G
D000596:Amino Acids / Q000032:analysis; D001483:Base Sequence; D002851:Chromatography, High Pressure Liquid; D015169:Colony Count, Microbial; D017931:DNA Primers; D005227:Fatty Acids / Q000032:analysis; D005396:Fish Products / Q000382:microbiology; D005504:Food Analysis; D007195:Indian Ocean Islands; D008903:Minerals / Q000032:analysis
D000596:Amino Acids; D017931:DNA Primers; D005227:Fatty Acids; D008903:Minerals