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Plara
Surströmming mot fattigdom
Uppfinningsrikedomen är stor bland de demonstranter som försökt
väcka delegaternas uppmärksamhet på FN:s handelstoppmöte
i Bankok,Thailand. Sedan den mjuka linjen med allahjärtans-dagrosor
misslyckats satsade demonstranterna på den lokala varianten av surströmming,
plara.
Vi hoppas att lukten av plara får delegaterna att diskutera världens
fattiga, sa demonstranternas ledare. Stinkande fisk verkar fungera bättre
än doftande rosor. Delegaten som tog emot korgen med plara lovade
att den skulle hamna på toppmötets bord.
(TT-Reuters, Metro 16 februari 2000)
Plara is a fermented fish product which is widely consumed in
three regions of Thailand, especially in the North and the Northeast.
The processing method consists of salting of gutted fish for a few months,
adding roasted rice or roasted rice bran and fermenting of the fish under
brine for a period of about five months. As far as the biochemical
changes during a ten-week periods of salting and of fermenting with roasted
rice or roasted rice bran are concerned, the good quality product has
the pH value of about 5-6.3, the ammoniacal nitrogen contents of 0.1-0.4%
of the fish flesh and of 1-4 gm./litre of the solution.
The fermenting reaction is solely taken by proteolytic enzyme hydrolysation.
These is no action of microbial spoilage. Both aerobic and anaerobic
bacteria are generally present in the fermented product. According
to a bacteriological study on the product conducted by Mr.D.C. Cann, a
FAO expert, Bacillus sp., and Micrococcus sp., Proteus sp., and Micrococcus
sp. have been isolated from marine fish Plara and only the latter from
freshwater fish Plara.
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