Natural propionic acid from traditional shrimp pastes from Indonesia

IF 1.7 3区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Consumer Protection and Food Safety Pub Date : 2025-06-09 DOI:10.1007/s00003-025-01564-6

Novalia Rachmawati, Radestya Triwibowo, Tuti Hartati Siregar, Dwiyitno Dwiyitno, Giri Rohmad Barokah, Izhamil Hidayah, Fera Roswita Dewi, Yusma Yennie, Arifah Kusmarwati

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Abstract

Propionic acid is a food preservative classified as Generally Recognized as Safe (GRAS) and is known to inhibit mold growth. While it can naturally form in foods through bacterial fermentation, limited data on its natural concentrations in fermented foods can cause trade issues. This study emphasized the need for a scientific database on natural propionic acid levels in fermented fish products, referencing a 2021 case where Indonesian fermented fish products were refused due to the presence of propionic acid. Traditional Indonesian shrimp pastes were analyzed using gas chromatography-mass spectrometry (GC–MS), revealing propionic acid concentrations ranging from 1.33 to 24.49 mg/kg, with the highest levels found in Puger and the lowest in Toboali. Molecular analysis confirmed the presence of propionic acid bacteria (PAB), which showed a moderate positive correlation with propionic acid content (r = 0.379, p < 0.05). This research provides the first dataset on natural propionic acid content in shrimp pastes, offering a scientific foundation for future regulatory and trade policy development.

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天然丙酸来自印尼传统虾膏

丙酸是一种公认安全的食品防腐剂，可以抑制霉菌生长。虽然它可以通过细菌发酵在食品中自然形成，但关于其在发酵食品中自然浓度的有限数据可能会导致贸易问题。该研究强调需要建立关于发酵鱼产品中天然丙酸水平的科学数据库，并参考了2021年印度尼西亚发酵鱼产品因存在丙酸而被拒绝的案例。采用气相色谱-质谱联用技术（GC-MS）对印尼传统虾膏进行分析，发现其丙酸浓度在1.33 ~ 24.49 mg/kg之间，其中Puger最高，Toboali最低。分子分析证实存在丙酸细菌（PAB），与丙酸含量呈中等正相关（r = 0.379, p < 0.05）。本研究提供了首个虾膏中天然丙酸含量的数据集，为未来的监管和贸易政策制定提供了科学依据。

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来源期刊

Journal of Consumer Protection and Food Safety Veterinary-Food Animals

CiteScore

3.70

自引率

4.20%

发文量

审稿时长

>12 weeks

期刊介绍： The JCF publishes peer-reviewed original Research Articles and Opinions that are of direct importance to Food and Feed Safety. This includes Food Packaging, Consumer Products as well as Plant Protection Products, Food Microbiology, Veterinary Drugs, Animal Welfare and Genetic Engineering. All peer-reviewed articles that are published should be devoted to improve Consumer Health Protection. Reviews and discussions are welcomed that address legal and/or regulatory decisions with respect to risk assessment and management of Food and Feed Safety issues on a scientific basis. It addresses an international readership of scientists, risk assessors and managers, and other professionals active in the field of Food and Feed Safety and Consumer Health Protection. Manuscripts – preferably written in English but also in German – are published as Research Articles, Reviews, Methods and Short Communications and should cover aspects including, but not limited to: · Factors influencing Food and Feed Safety · Factors influencing Consumer Health Protection · Factors influencing Consumer Behavior · Exposure science related to Risk Assessment and Risk Management · Regulatory aspects related to Food and Feed Safety, Food Packaging, Consumer Products, Plant Protection Products, Food Microbiology, Veterinary Drugs, Animal Welfare and Genetic Engineering · Analytical methods and method validation related to food control and food processing. The JCF also presents important News, as well as Announcements and Reports about administrative surveillance.