Characterization of traditional fermented food (Sour-Meat) in South-East Asia

Abstract

"Sour Meat" is one of the traditional fermented food produced on South-East Asia. Microorganisms in Sour Meat were isolated on LBS or TATAC agar plate and Potato dextrose agar plate. The most notable feature of the microorganisms in Sour Meat products was the large amount of lactic acid bacteria which contributed to the fermentation. General components of Sour Meat (Nem-Chua in Vietnam) are as follow ; water content 68.0%, crude protein 22.2%, water-soluble protein 1.5%, NaCl content 2.27% and pH value 3.81. Nem-Chua contained high amount of lactic acid (2 840.33 mg/100 g wet) and the content of free amino acids was higher than that of general pork.