{"refrec":{"BRefID":353143,"RR":"<b>Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.</b> (2021). A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods. <i>Indian Journal of Traditional Knowledge 20(4)</i>: 1031-1039","BEntID":350852,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>Indian Journal of Traditional Knowledge 20(4)</i>: 1031-1039","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.","Englishabstract":"Terasies are traditional salty seafoods used in almost every food in Indonesia. The production process of terasi depends on the available raw materials and resources of the local manufacturer. A comprehensive set of 76 samples from twelve provinces famous for terasies were compared for their dry matter (DM) [66.58±8.81 g/100 g fresh weight (FW)], protein (46.32±10.71 g/100 g DM), fat (4.26±1.37 g/100 g DM), ash (41.61±11.88 g/100 g DM), carbohydrate content (7.81±6.74 g/100 g DM) and for their water activity (0.687±0.057). Results showed no particular pattern regarding the province of origin and that chemical characteristics significantly varied within the samples. The total free amino acids (1.21-9.65 g/100 g N), indicated substantial protein hydrolysis. Alanine, glutamic acid, leucine, aspartic acid and lysine were abundantly found. Terasi contained prominently putrescine and cadaverine (0.33±0.34 and 0.24±0.26 g/100 g N, respectively), followed by tyramine, β-phenylethylamine and histamine (all <0.05 g/100 g N). Short chain fatty acid analysis revealed the abundant presence of acetic acid (0.52 g/100 g FW), apart from the pungent isovaleric, propionic, isobutyric and butyric acids (0.01-0.12 g/100 g FW). Results indicated inconsistent, unstandardized manufacturing and storage processes which therefore should be improved.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"A comparative study on chemical characteristics of Indonesian terasies, traditional salted seafoods","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:01.897972","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Chemical characteristics; Fermentation; Indonesia; Rebon; Terasi","OtherDescriptors":null,"Notes":null,"AnaPub":2021,"MonPub":null,"DateUpdate":"2022-07-01","DateCreate":"2022-06-28","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000719112300018","VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":353143,"PubliDate":2021,"Pagination":"1031-1039","XtraPublOfAnaID":null,"ISBN":null,"Volume":"20","Issue":"4","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":269670,"SerRR":"Indian Journal of Traditional Knowledge. 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