Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Abstract

<p>Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to assess the quality and safety of the commercial cincalok products of West Kalimantan based on their physicochemical and microbiological properties. Seven commercial cincalok products collected from the traditional market of West Kalimantan were analyzed physicochemical (moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content) and microbiological (total number of mesophilic aerobic bacteria (TMABs), total halotolerant bacteria (THBs), endospores bacteria, lactic acid bacteria (LABs), fungi, Enterobacteriaceae, <em>Bacillus cereus, Clostridium perfringen</em>s, and <em>Staphylococcus aureus</em>)<br />properties. The mean of moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content for 7 samples was 67.59%, 5.16, 0.60 mM/g, 1.75%, 10.56%,<br />1.30%, 0.49% and 0.59%, respectively. The mean of TMABs, THBs, endospores bacteria, LABs, fungi, and Enterobacteriaceae for 7 samples was 1.19-5.18 log CFU/g and 1.76 log CFU/g, respectively, while <em>B. cereus,</em><br /><em>C. perfringens,</em> and<em> S. aureus</em> were not detected for all of the samples. The results showed high variation of physicochemical and microbiological properties of the products. Some of the products are safe to ate without<br />cooked but the other still contain pathogenic bacteria such as some of the enterobacteriaceae strains.</p>

Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

“…The salt value did not significantly different among each district except for Singkawang. This salt value is similar to that of fermented ale-ale but lower than that of other fermented food such as cincalok, Bangka buduk (17-30%) and Malaysian budu (21.50-25.70 % (w/v) (Rosma et al 2009;Nofiani and Ardiningsih 2018;El Sheikha and Montet 2015).…”

“…High levels of FAN contribute to the rise of pH. The FAN of buduk in this study was in average of 1.83±0.33 mmol/g (Table 1) which is higher than the FAN of fermented aleale and cincalok from the Province of West Kalimantan (Nofiani et al 2010;Nofiani and Ardiningsih 2018).…”

“…The physicochemical profile of the buduk was significantly different (p<0.05) for all of the sample except the ethanol content (Table 1). The moisture of buduk (52.35±5.975%) was lower than that of budu (67%), rusip (65%), cincalok (67%), or ale-ale (60%) (Nadiah et al 2014;Nofiani and Ardiningsih 2018;Nofiani et al 2010). It is thought that salt content and fermentation time affect the moisture in fermentation.…”

“…The average pH of the commercial buduk was 5.55±0.38 (Table 1). Some of the fermented fish from West Kalimantan have similar pH value such as fermented ale-ale and cincalok (Nofiani et al 2010;Nofiani and Ardiningsih 2018). The pH of the fish paste produced from the Province of West Java was higher than that of the buduk which is 6.42 (Anggo et al 2015).…”

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok

“…Cincalok is a small shrimp fermentation production that is known in South Asia with various names, i.e., cincalok or kecaluk or ronto from Indonesia, cincalok from Malaysia, and balao-balao from the Philippines [1][2][3][4]. Cincalok is generally made from fresh and tiny shrimps, coarse salt, and other ingredients (cooked rice or sugar or palm sugar or tapioca flour) and naturally fermented for 3-14 days depending on region or country [1][2][3][4][5][6][7]. Cincalok colour is usually light pink, but some producers add red food colouring to cincalok to obtain dark pink cincalok.…”