Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives

Abstract

Rihaakuru is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown fish paste, made from tuna after prolonged heating. Samples tested were found to have a low water activity (0.55–0.8), slightly acidic pH (5.62–6.18) and moderate salt content (1.4–1.6%). The product was found to be rich in polyunsaturated fatty acids such as omega-3, had high protein content (56–59%) and an energy level of 13.8 kJ/g. The product had a low microbial count (1.54–2.31 log₁₀ cfu/g). The bacteria isolated belonged to the Bacillaceae (Genus Clostridium, and Bacillus), Streptococcaceae (Genus Streptococcus), Micrococcaceae (Genus Staphylococcus), and Corynebacterium. The product appears to be a nutritious and shelf-stable product.

Keywords::

• Maldives
• tuna
• Rihaakuru (fish paste)
• amino acids
• omega fatty acids
• proteins

Acknowledgements

The authors thank Shibana Abdulla Didi (Maldives Food and Drug Authority, Maldives) for volunteering and collecting Rihaakuru samples from various parts of the Maldives along with the recipes and sending them over to New Zealand. They acknowledge Felicity Jackson (Nutrition Laboratory, commercial laboratory of Massey University, New Zealand) for her assistance in importing Rihaakuru samples from the Maldives.

Declarations of interest: The authors thank NZAID for their financial support as part of their program to provide funding for independent research to assist developing nations.