44
The Last Resource
of this type of treatment is to arrest the succession of chemical
changes which occur at a point when the product is suîciently
stable to be stored but has not become so degraded that its food
value has disappeared. According to R. C. Cole and L. H. Green—
wood—Barton writing in Tropical Science, ‘Three types of fermented
product are generally recognized. In the rst of these the sh is not
comminuted and retains much of its original shape because only a
slight degree of fermentation is permitted. This group includes the
Cambodian fresh water sh, the Colombo cured mackerel of India,
the Makessar sh of Indonesia and the pedalz siam of Thailand. The
second group includes the pastes in which sh or small shrimps are
pounded to a paste before and during fermentation. This group
includes the ngaj)i of Burma, the various mam of Cambodia and the
bclaclzan or trassz‘ of Malaya and Indonesia. If fermentation is
continued beyond the stage at which the pastes are produced, the
protein is reduced to a liquid containing the degradation products.
These sauces are similar in composition to soya bean sauce and are
used in much the same way as condiments. The group includes the
nuoc mams of Indo China, the shio/eam of japan and the chenchalok
of Malaya.’
In addition to traditional sh processing techniques, a new
method—solvent extraction of sh protein—has recently come to
the fore. The US Bureau of Commercial Fisheries, for example, has
devised a process for producing sh protein concentrate (FFC) from
Various species of hake. The concentrate, which contains 85 per
cent protein, is highly nutritious and is practically tasteless and
odourless. British scientists have devised a method which uses a
.
detergent (sodium dodecyl sulphate) to extract protein from herring.
Once more, the nal product has a high nutritive value and a bland
taste with no hint of soapiness. Other countries have also developed
extraction processes; in 1968 Sweden started sending major con—
signments of FPCs made by the pharmaceutical company, Astra, to
Ethiopia as part of an aid programme. The Swedish concentrate
contains 83 per cent full—value protein and 13 per cent mineral
substances, and is soluble in water. FPCs are not intended as food
in their own right, but as additives to more traditional dishes in
areas where diets do not contain the balance of proteins essential to
complete nutrition. Even in the UK and the USA, countries not
normally associated with malnutrition, disturbing cases are reported
every year often as a result of ignorance in choice of food. In fact
The Last Resource
of this type of treatment is to arrest the succession of chemical
changes which occur at a point when the product is suîciently
stable to be stored but has not become so degraded that its food
value has disappeared. According to R. C. Cole and L. H. Green—
wood—Barton writing in Tropical Science, ‘Three types of fermented
product are generally recognized. In the rst of these the sh is not
comminuted and retains much of its original shape because only a
slight degree of fermentation is permitted. This group includes the
Cambodian fresh water sh, the Colombo cured mackerel of India,
the Makessar sh of Indonesia and the pedalz siam of Thailand. The
second group includes the pastes in which sh or small shrimps are
pounded to a paste before and during fermentation. This group
includes the ngaj)i of Burma, the various mam of Cambodia and the
bclaclzan or trassz‘ of Malaya and Indonesia. If fermentation is
continued beyond the stage at which the pastes are produced, the
protein is reduced to a liquid containing the degradation products.
These sauces are similar in composition to soya bean sauce and are
used in much the same way as condiments. The group includes the
nuoc mams of Indo China, the shio/eam of japan and the chenchalok
of Malaya.’
In addition to traditional sh processing techniques, a new
method—solvent extraction of sh protein—has recently come to
the fore. The US Bureau of Commercial Fisheries, for example, has
devised a process for producing sh protein concentrate (FFC) from
Various species of hake. The concentrate, which contains 85 per
cent protein, is highly nutritious and is practically tasteless and
odourless. British scientists have devised a method which uses a
.
detergent (sodium dodecyl sulphate) to extract protein from herring.
Once more, the nal product has a high nutritive value and a bland
taste with no hint of soapiness. Other countries have also developed
extraction processes; in 1968 Sweden started sending major con—
signments of FPCs made by the pharmaceutical company, Astra, to
Ethiopia as part of an aid programme. The Swedish concentrate
contains 83 per cent full—value protein and 13 per cent mineral
substances, and is soluble in water. FPCs are not intended as food
in their own right, but as additives to more traditional dishes in
areas where diets do not contain the balance of proteins essential to
complete nutrition. Even in the UK and the USA, countries not
normally associated with malnutrition, disturbing cases are reported
every year often as a result of ignorance in choice of food. In fact