FSI11503

INTRODUCTION TO FOOD SCIENCE &

TECHNOLOGY

Group Members Registration. No

Kisho Kumar A/L Subbiah 055602

Ahmad Salihin Bin Ibrahim 055756

Muhamad Zharif Ifwat Bin Abdul Rahman 055350

Wan Mohd Aidil Bin Wan Mohd Zulkifli 056615

 Fermented Fish
 Traditional preservation of fish.
 Fermentation is a method which attacks the ability of microbial to spoil fish.
 Fermentation is a food processing technique that allows fish to be kept at a longer period of time.
 A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented.
 Fermented fish preparations can be notable for their putrid smell.
 Fermented fish food product which is available in Malaysia :
• Ikan pekasam
• Budu
• Belacan
• Fish sauce
 IKAN PEKASAM
 One of the ancient foods that originated from Malaysia (Awang, 2001).
 Described as a fermented product (Steinkraus and Reily, 1993).
 A local traditional fermented fish.
 Allowed to ferment for a minimum of two weeks and can reach up to one month.
 Acting as an appetizer, ikan pekasam usually fried and garnished with fried slices of shallot and red chillies, prior
to consumption with rice.
 Contain high amounts of protein, the edible bones contain minerals (Venugopal, 2009).
 In pekasam, lactic acid fermentation is mainly responsible for the unique flavor of ikan pekasam.
 Selection of Fish
- Commonly, Fresh water fishes (Demersal fish) are use. (Ezzat et
al., 2015)
- Marine fish could also be used as raw material. (seldom) (Dulce
Fe Velasco,2015)

‘ IKAN TILAPIA’ ‘ IKAN PATIN’

‘ IKAN LAMPAM’ ‘ IKAN PUYU’

 MAIN INGREDIENTS

 FRESH WATER FISH

 COARSE SALT
 WATER
 ROASTED RICE
 TAMARIND
 Methodology of Ikan Pekasam
Fermentation
2-3 weeks

• WASHING
MARINATING MARINATING
• SCALING • DRAINING • VACCUM PACKED
• MARINATE WITH • MIXING WITH
• GUTTING COARSE SALT ROASTED CRUSH RICE
• RE-WASHING AND TAMARIND PACKAGING
• TIGHTLY SEALED IN A
CONTAINER
CLEANING DRANING

Store at room
temperature
 Selection of Fish
Freshness of fish Why marine Fish rarely used in pekasam?

The fresh fish will have the following :-

• Stiff body
• Tight scales
• Firm flesh
• Gills will be red
• Eyes bright & bulging
Undesirable ammonia smell is often associated with
• No indentation will remain when flesh pekasam from marine fish.
is pressed in with finger
• Outside will have little or no slime
• Will smell fresh (like a cucumber)
How the Fresh Fish becomes
‘Ikan Pekasam’?

Fermentation
 Dry Salting of Fish (Curing)
- Food preservation and flavouring processes
of fish, by the addition of salt
- The minimum percentage of salt used is not
less than 10% , must be within the range of
20-50%. (Ratio = 200 : 1000)
- AIM : To draw the moisture out of the fish
by osmosis process.
- Water activity (Aw) of fish will reduce and
inhibit the microbial growth. (Fennema, 1996)
- Water Activity = The amount of free water
available for microbial growth and chemical
reactions.
Coating with uncooked roasted rice powder
Ensure the rice must roasted without adding oil
Function
• Source of fermentable carbohydrate which support
the growth of Lactic Acid Bacteria (LAB).
• Suppression of proteolytic bacteria from ‘sparing’
action on the nitrogen compounds. (Frazier et al., 2012)
• Absorb the excess moisture and retain the salty
moisture in the preserved fish.
• Provide brown colour and enhance the taste and
mouthfeels of finished product.

Ikan Pekasam
 Microbial Actions Involved in
Fermentation
• Air tight container no oxygen presence which
of Pekasam
resulting in anaerobic fermentation. • They are able to adapt in acidic environments
can grow at pH values as low as 4.
• Lactic Acid Bacteria (LAB) types are responsible
for fermentation process. • Lactic Acid Bacteria are salt tolerant.
• According to researches, Lactic Acid Bacteria that
are present in pekasam are :- (Paludan-Muller et al.,
2002)
Lactobacillus (L. plantarum, L. acidophilus, L.
fermentum)
Pediococcus (P. acidilactici)
Streptococcus (S. thermophiles)
Leuconostoc (L. mesenteroides, L.
paramesenteroides)
• Lactic Acid Bacteria are mesophile which means
optimum temperature for growth is around 25℃
to 40℃.
• they also can grow in the presence of 𝑂2 as ( Helen-Ayo et al.,2016)
"aerotolerant anaerobes“
 Fermentation of ‘Ikan Pekasam’
• What is Fermentation ?
 Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a
sugar, into an alcohol or an acid.
• Lactic Acid Bacteria (LAB) most important groups of microorganisms used in food
fermentation.

Inhibit the growth Responsible for

of pathogenic and the taste, flavour
putrefying Improve the
product safety and texture of
bacteria. “Ikan Pekasam”

• Fish protein was broken down to peptides and amines by autolysis.

• Autolysis produces profound structural changes in muscle that bring about a difference in
mouthfeel and altered the texture (Steinkraus and Reilly, 1993).
Source :
 VACUUM

PACKAGING

CARTON PLASTIC
BOX CONTAINER
 VACUUM PACKAGING
• Type of plastic used is PET (high-strength barrier)
• Removes air from the package prior to sealing.
• Shrink film is sometimes used to have a tight fit to the contents.
(to extend the shelf life of fish)
• Have flexible package forms:
(to reduce the volume of the contents and package)
• Reduces atmospheric oxygen, limiting the growth of aerobic bacteria
or fungi.
• Preventing the evaporation of volatile components.

Source: Perdue, R (2009),

SEAL / VACUUM PACKAGING
(Primary Packaging)

- Itcan be a wide barrier

- Low density material with wide physical capacity
- Shrinkable strength and tension
- Transparent
- Used at a wide temperature depending on the type of plastic
- Flexible and in certain cases can be wrinkled

Source : Grieg et al., 2000

 PLASTIC CONTAINER
(Primary Packaging)

• Highly durable
• Prevent contamination of food
• Transparent quality
• Flexible and easy carrier

Not Recommended For Consumer!!!

Source : Wilmer et al., 1991

 CARTON BOX
(secondary packaging)
- Low density
- Weak barrier against liquids, gases and vapors
- Durability is repaired by coating or coating other materials
- Absorption of fluid and water vapor
- Biodegradable
- Eco-friendly materials (3R)

Source : R.J Hernandez et al., 2018

 Mouldy
growth

Presence of Fragmentation
maggots

Pungent
smell
 • Due to over-drying
• Poor handling practices
Fragmentation (storage & distribution)

MOULDY GROWTH
• It occur because high relative humidity
• High water activity of the product
(due to insufficient drying)
• Due to low salt levels in fermented products
• High moisture content
(enables blowlies to lay eggs or maggots on the fish)
• Careless in packaging

INSECT & MAGGOT INFESTATION

 REFERENCES
• Awang, C. R. Processing Technology for Fermented
Tilapia. Retrieved 16 June, 2013, from Agromedia
MARDI:
http://agromedia.mardi.gov.my/magritech/tech_detail_f
dscience.php?id=369 (2001).
• Steinkraus, K. H., & Reily, P. J. Pekasam. In Fish
Fermentation Technology (pp. 101-102). United
Nations University Press (1993).
• Venugopal, V.Marine products for Healthcare:
Functional and Bioctive Nutraceutical compounds from
the ocean, CRC Press (2009).
• Ezzat, M. A., Zare, D., Karim, R. and Ghazali H. M.
2015. Trans- and cis-urocanic acid, biogenic amine and
amino acid contents in ikan pekasam (fermented fish)
produced from Javanese carp (Puntius gonionotus) and
black tilapia (Oreochromis mossambicus). Food
Chemistry 172: 893–899.
• Fennema OR. Food chemistry. 3rd ed. New York:
Marcel Dekker; 1996.
• Frazier, Hui, Y. H., & Evranuz, E. O. Malaysian
Fermented Fish Products. In Handbook of
Animal-Based Fermented Food and Beverage
Technology, 2nd Edition (pp. 713-715). CRC
Press (2012).
• Paludan-Müller, C., Madsen, M., Sophanodora,
P., Gram, L. and Møller, P. L. 2002. Genotypic
and phenotypic characterization of garlic-
fermenting lactic acid bacteria isolated from
som-fak, a Thai low-salt fermented fish product.
International Journal of Food Microbiology
• Steinkraus, K. H., & Reilly, P. J. Pekasam. In
Fish Fermentation Technology (pp. 101-102).
United Nations University Press (1993).
 REFERENCES
• Perdue, R (2009), "Vacuum Packaging", in Yam, K L (ed.), Encyclopedia of Packaging
Technology, Wiley (published 2010), ISBN 978-0-470-08704-6
• Grieg, S., Sherman, P.B., Pitman, R. and Barley, C. (2000) Adhesion promoters: corona, flame and
ozone: a technology update, in Polymers, Laminations and Coatings Conference. Chicago, IL,
USA, 27–31 August 2000, 1.
• Packaging Foods with Plastics, by Wilmer A. Jenkins and James P. Harrington, Technomic
Publishing company, Inc., 1991, ISBN 87762-790-8.
• R.J. Hernandez, Susan E. Selke, Sunday A. Lawal, Packaging: Papers for Sacks and Bags,
Reference Module in Materials Science and Materials Engineering, 2018, Pages
 THANK YOU

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