Production of prahok under diminishing fish resources: Women as cultural custodians in Tonle Sap Lake, Cambodia

Tonle Sap Lake is the largest body of freshwater in Southeast Asia, benefiting millions of Cambodians. Yet, the lake is under increasing pressure, causing great concern for hundreds of communities depending on the bounty of its natural resources. This research analyzed types of employment, sustainable livelihood, and provision mechanisms in the fishing communities in Tonle Sap Lake. Household surveys were deployed to collect quantitative data from 505 households, and participatory approaches were applied to collect qualitative data through key informants and group discussions. The research findings supported four main conclusions. First, agricultural jobs remained the dominant mode of employment for the villagers in the communities surrounding the Tonle Sap, followed by fishing. For example, fishing was the mode of work for (33.7%), rice farming for (24.2%), and horticulture for (11.7%). Fishery and rice farming played an essential role in daily livelihoods. Second, however, the villagers' livelihoods were not yet fully sustainable. Their daily income per capita (9,199.7 Khmer Riels) was not significantly lower or higher than the rural poverty line (8,908 Khmer Riels), at t (504) = 0.499, P = 0.618. Moreover, their daily income was significantly lower than the national poverty line (10,951 Khmer Riels) set by the Ministry of Planning in 2021, at t (504) = -2.997, P = 0.003. Third, the villagers’ livelihoods were constrained by limited access to the five livelihood assets, specifically, professional skills and social assets, support mechanisms to create alternative livelihoods, and local livelihood strategies. Fourth, the existing support mechanisms do not function to improve access to the five assets and engender local strategies for reducing vulnerabilities. Some suggestions are given to enhance sustainable livelihoods related to increased access to the five assets. Access to the five assets for sustainable livelihoods is required to establish robust support mechanisms for all the key stakeholders, which include government agencies, NGOs, and communities. Alternative livelihoods were found to be a viable option to decrease the burden on natural resources and improve sustainable livelihoods.

Fermented fish paste Ka-pi-plaa is a popular condiment possessing characteristic appetite-stimulating aroma and taste, so it is highly and widely accepted by Thai consumers. The chemical compositions and physical properties of 10 commercial fermented fish pastes from local producers in Phatthalung and Nakhon Si Thammarat provinces, Thailand were studied. The dry weight basis, protein, ash, lipid, carbohydrate, and salt contents of all fish paste samples were 35.07%–44.97%, 37.04%–52.88%, 2.22%–14.01%, 1.10%–24.19%, and 27.28%–37.74%, respectively. The pH and water activity (Aw) ranged from 5.86–6.97 to 0.602–0.777, and different fish pastes had different colors. The samples had different degree of hydrolysis (DH) with 11.01%–22.73%, suggesting the produced peptides varied among fish pastes. Browning intensity values also varied. The result indicated that fermented fish paste produced locally in Thailand are good sources of protein and peptides. Practical applications Ka-pi-plaa, a traditional fermented fish paste, has been consumed widely in Thailand as a condiment to enhance the palatability of foods in various dishes. This study evaluates the chemical compositions and physical properties of commercial Ka-pi-plaa. Ka-pi-plaa had strong nutritional value based on the high contents of protein, which could be an important source of peptides and free amino acids. Different Ka-pi-plaa samples showed different properties. Therefore, raw materials, ingredients, and process should be factors for measuring the properties of Ka-pi-plaa products. The improvement of process or formulation of Ka-pi-plaa should be further conducted to obtain the better quality and higher acceptability.

Assessment of the nutritional profiles and potentially toxic elements of wild and farmed freshwater fish in Cambodia

Nutrient transport and exchange between the Mekong River and Tonle Sap Lake in Cambodia

F or centuries the floating villages on Tonle Sap Lake, Cambodia (figure 1), have derived their livelihoods from the fish and water resources of the lake and its expanding and contracting floodplains. Historically, the lake enabled the powerful Khmer civilization near Siem Reap (figure 2) to develop an elaborate hydraulic complex to irrigate rice ( Oryza sativa ) fields and support one of the largest premodern urban populations in the world (Goscha 2016). Today the rice-fish diet continues to be the staple of rural and urban daily meals throughout Southeast Asia. The Tonle Sap River flows 147 km (91 mi) southeast from Tonle Sap Lake to meet during the dry season with the Mekong River near Phnom Penh, the capital of Cambodia. In the monsoon season (May to October), the Mekong River floods and causes the water to back up into the Tonle Sap River, reversing its flow (Carling 2009). This wet season flow reversal brings Mekong River sediments, nutrients, and an abundance of fish into the lake and enlarges the lake into its floodplain 20 to 40 km (12 to 25 mi). Farmers and fishers of Cambodia have developed cultural and economic practices based on the Mekong River's dependable dry and wet…

Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

Women are the primary food providers within Cambodian families, however little is known about what influences their food choices. Despite recent economic improvements, Cambodia remains the second poorest country in south-east Asia(1). Twenty-two percent of Cambodian children have stunting and 16% are underweight(2). Cambodian women of reproductive age exhibit the double burden of malnutrition, with 44% having anaemia and 33% with overweight or obesity(2). Nearly half of Cambodian women do not achieve minimum dietary diversity, with diets consistently low in vitamin A, thiamine, calcium, zinc and iron(3). Strategies to improve Cambodian families’ dietary intake are therefore needed. Factors influencing food choice are complex and multidimensional(4), and no previous studies have explored how Cambodian women make food decisions. This study aimed to understand Cambodian women’s food-related decision-making for themselves and their families. This qualitative study applied a descriptive methodology consistent with the experiential paradigm. Four 90-minute focus groups were conducted in rural and urban locations of Siem Reap province, Cambodia. Participants were Cambodian women aged 18+ years with at least one child aged under five who have primary responsibility for food provision within their family. Focus groups were facilitated by an Australian researcher (JW), using an interpreter to translate between Khmer and English languages. Groups discussed perceptions about food related to health, prompted by ‘conversation cards’ depicting food sources and nutritional benefits of five key nutrients. Reflexive thematic analysis was used to analyse the focus group data(5). Three themes were identified: 1) food access impacts choice; 2) responsible nurturing food provision role; and 3) dichotomous perceptions of food. Access to food strongly influenced food choices made by Cambodian women. High cost and low availability prompted women to forage for easily accessible ingredients such as water plants, fish, crabs and fruit, or choose cheaper, lower-quality foods from the market. Cambodian women strived to fulfil their responsibility to provide healthy, nourishing meals for their family within their capabilities, prioritising their husband and children over themselves. Nutritional awareness included understanding that fruit and vegetables contained vitamins, and meat was a good source of iron. They perceived certain traditional Khmer soups as ideal healthy meals, providing adequate energy and strength for hard-working husbands and growing children, and preventing sickness. Cambodian women considered healthy food using a range of dichotomous factors beyond their nutritional value, including ‘wet or dry’ food, ‘helpful or harmful’ in relation to immediate body symptom responses to food, cultural food taboos and use of chemicals on fresh vegetables. These findings indicate the need for future nutrition interventions targeting Cambodian communities to address women’s perceptions about the health-related qualities of foods, and access to nutritious foods so that behaviour change strategies are practical, culturally appropriate and acceptable.

To increase the utilization of fish and improve the texture, flavor, color and functionality, mackerel paste was fermented with Monascus sp.. The fish paste containing 50% mackerel light meat, 3% rice powder and 47% water was adjusted to pH 4.5 and heated at 100℃ for 20 min prior to inoculating Monascus spore. During 7 days fermentation, increases in amylase and acidic protease activities, CEI a* value and reducing sugar were observed. Trolox equivalent antioxidant capacity (TEAC) increased significantly from 1.1 to 11.1 mM and from 2.1 to 9.5 mM in the steamed rice and fish paste media, respectively. Amino acids contributing to sweetening and umami increased in fermented fish paste. These improvements in color, free amino acids composition and antioxidation ability would provide new taste and functionality for the Monascus fermented fish.

The role of microbes in free fatty acids release and oxidation in fermented fish paste

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

Tonle Sap Lake is the largest freshwater lake in South East Asia, being situated at the heart of the Mekong River Basin. Governance of the lake over the recent past has been weak and overly complex, and the basin governance structure has changed over time in terms of its fisheries management framework. The governance framework initially focused on the commercial exploitation of fish resources, but has more recently switched to a community‐based fisheries management, biodiversity conservation and open access model. This study discusses how the water flows occurring between the Mekong River and Tonle Sap Lake complicate the governance of the lake, and particularly its fisheries, biodiversity, land and water management activities. The establishment of the Tonle Sap Authority (TSA) in 2007 sought to address the governance challenges facing the lake. The current study concludes, however, that the TSA alone is not sufficient and that global, regional and national stakeholders must make an effort to ensure the water flows between the lake and the Mekong River are themselves considered a core governance issue for the Tonle Sap.

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers' health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers.

Background and Aims: OTOP (One Tambon One Product) was established in 2001 under the economic threat by applying local wisdom to produce and create unique products, as well as creating jobs and income for the community, which encourages the community to be self-reliant. In addition, the global tourism industry tends to grow all the time and is the driving force of the global economy to develop continuously, which contributes to the increase of potential tourists in tourism. If the integration of community tourism management combined with the marketing promotion of community products will create enormous potential. Therefore, this research has the objectives (1) to study the information and potential of the community, (2) to study and explore community products, (3) To develop and upgrade OTOP products with Geography Identities (GI) in line with the integrated integration of community-based tourism promotion, and (4) to promote the sale of OTOP products with Geography Identities (GI) in parallel with the integration of comprehensive community-based tourism promotion. Materials and Methods: The research tools were semi-structured interviews, observational forms, and recordings with a target population of 50 people, and using content analysis. Results: The research results showed that (1) Non-Buri Subdistrict had a total of 11 villages, with a total population of 5,760 people, and 1,330 households, being a community with the potential of both OTOP products, and beautiful natural attractions in the area such as the Sirindhorn Dinosaur Museum (Dinosaur skeleton), Wat Phu Sing located on the top of the mountain has a beautiful view, and Thepsuda Bridge over Lam Pao Dam, etc. (2) There are a lot of community products, such as products from hand-woven fabrics that are transformed into dinosaur-shaped keychains, hand-woven fabric with dinosaur pattern, dinosaur shirt, home decoration flags, Hand-woven cotton fabric with dinosaur pattern, A wicker hat woven with bamboo, Bags made from hand-woven cloth with dinosaur patterns. Products made from Kaentawan herbs such as shampoo, and soap. And products from fish such as Fermented fish paste, dried fish, fermented fish, and Chaew Bong made from fermented fish, etc. (3) The community needs to expand the results into the development of a prototype product with a local identity, namely “Phu Kum Khao dinosaur-patterned hand-woven fabric product”. And (4) promoting the promotion of OTOP products with community Geography Identities (GI) in parallel with the integration of comprehensive community-based tourism promotion by creating marketing channels or finding a market/promotion of buying-selling, Phu Kum Khao dinosaur hand-woven fabric product is “Smart Agi Shop”, An intelligent community market where this system will be a sales channel between buyers-sellers meet to negotiate a deal, have a purchase order system, order reservations. Conclusion: the local government should be further developed by including it as a local ordinance to develop and support the budget for expansion to other areas. And development, upgrade, and promotion of OTOP products with Geography Identities (GI).

In the present study, Aspergillus oryzae-inoculated koji inhibited lipid oxidation in fermented fish paste rich in polyunsaturated fatty acids following a long fermentation period. The fermentation of koji by A. oryzae liberated several bioactive phenolic compounds, including kojic acid and ferulic acid, which were the most abundant. A linear correlation between several phenolic compounds and their bioactive properties, including their radical-scavenging activity, reducing power, metal-chelating activity, and ability to inhibit linoleic acid oxidation was observed. This suggested an important role of koji phenolics in the oxidative stability of fermented fish paste. The activities of different carbohydrate-cleaving enzymes, including α-amylase, cellulase, and β-glucosidase, were positively correlated with the liberation of several phenolic compounds through koji fermentation. Thus, the application of koji offers a novel strategy to enhance the oxidative stability of newly developed fermented fish miso. Application of traditional Japanese koji fermentation technique to develop an aroma enriched fish meat bases seasoning has been established. Aspergillus oryzae-inoculated koji releases several carbohydrate-cleaving enzymes, including α-amylase, cellulose, and β-glucosidase, which led to the liberation of several phenolic compounds during fermentation. Improvement of oxidative stability of the fermented fish meat paste by koji phenolics suggests a useful strategy to uplift the value of different trash fish meat-based seasoning through proper utilization of the present technique.

A Roman Anchovy's Tale author David Downie investigates contemporary Roman uses of salted anchovies, comparing them to the garum, liquamen, muria, colatura, and hallex fish sauces, pastes and brines of antiquity. His point of departure is a self-styled "archeological restaurant" in the Italian capital, Magna Roma, where co-owner Luciano Carigato and colleagues make authentic garum following an Imperial-era recipe. Downie also discusses regional variations of ancient fish sauces, specifically hallex (fermented fish paste), such as Ligurian machet and southern French mlets, still made today on the Italian and French Riviera.