Compositional analysis and nutritional profiling of southeast Asian fermented fish products: insights into macronutrients, micronutrients, and bioactive compounds

Compositional analysis and nutritional profiling of southeast Asian fermented fish products: insights into macronutrients, micronutrients, and bioactive compounds

Abstract This study evaluated the nutritional quality of Traditional Southeast Asian fermented fish products, such as fish sauces (Budu, Nampla,) and shrimp pastes (Bagoong Alamang, Kapi, Belacan, Terasi) through proximate analysis, mineral content evaluation, fatty acid profiling, and amino acid co...

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Bibliographic Details
Main Authors: Norliza Julmohammad, Mazlinah Atun, Jumardi Roslan, Amir Husni Mohd Shariff, Frederick Adzitey, Sukoso, Nurul Huda
Format: Article
Language:English
Published: Springer 2025-03-01
Series:Discover Food
Subjects:
Fermentation
Fishery products
Nutritional quality
Amino acid
Fatty acid
Online Access:https://doi.org/10.1007/s44187-025-00340-7
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https://doi.org/10.1007/s44187-025-00340-7

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