Limited information exists regarding adulteration of Halal-certified food by substances forbidden under Islamic law (Haram substances). This study was conducted using forensic laboratory testing to investigate the prevalence of this type of adulteration. In this large-scale survey of Halal-certified food products randomly collected from markets in Thailand, 4,829 food samples from 10 food groups were tested in the laboratory for four potentially Haram substances: porcine DNA, porcine fatty acids, ethanol, and hydroxyproline (gelatin). No samples were adulterated with porcine DNA or fatty acids. However, 62 samples (approximately 1.3%) were positive for ethanol (>0.5% for non–naturally fermented products and >1% for naturally fermented products). The hydroxyproline concentration in the samples was compared with that of a negative control. Gelatin, as indicated by the presence of hydroxyproline, was the major suspicious substance found in these products. Further investigations are required to determine whether the gelatin is of Halal origin. These results from this first large-scale postmarket surveillance of Halal-certified food products for forbidden substances reveals the important role of forensic laboratory testing for supporting Halal supervision and certification. These findings provide useful information for government agencies seeking to encourage Halal compliance by food enterprises and for Muslim consumers and Halal food importers and exporters.
HIGHLIGHTS
Budu is one of the most popular fermented fish products in Thailand's southern area due to its distinctive flavor. It is being manufactured in large quantities for usage in cuisine as seasonings and sauces. The objective of this study was to determine the effect of amino acids on the distinctive taste components of Budu in southern Thailand. The amino acids in Budu were determined using GC-MS after fish was fermented for 6–12 months as recommended by the manufacturer. Lysine, glutamic acid, and aspartic acid are the three most abundant amino acids, with 1600, 1,540, and 1,260 mg/100g, respectively. Additionally, it was revealed that the umami taste was formed by a group of amino acids (glutamic acid and aspartic acid) followed by sweetness and bitterness. The sensory analysis discovered salty tastes, followed by umami, sour, sweet, and bitter. Four Budu samples generate a salty and umami flavor. Salt is mixed with cleaned fresh fish and fermented to enable native enzymes to auto-digest the protein and produce amino acid-rich products. Fish enzymatic fermentation produces short-chain peptides and amino acids that contribute to the umami flavor and taste. Additionally, the fermentation process creates a high glutamic acid concentration, as well as other amino acids and nucleotides that add to the umami flavor of the products. The study findings will be information that is particularly beneficial to consumers and manufacturers to promote Budu products in the country's region.
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