Evaluating the Nutritional and Microbial Safety of Innovative Heat Treatments on Fermented Fish (Pla Som) using an Air Fryer

This study evaluated the effectiveness of thermal processing using an electric oven air fryer at 180 °C for 15 minutes on the microbial safety and nutritional quality of fermented fish (Pla Som). The aim of the study was to compare nutrition values and microbial safety of Pla Som between pre- and post-heat treatment values. Proximate compositions including energy, protein, carbohydrate, total fat, and saturated fat content were analyzed pre- and post-treatment using AOAC standard methods. Nutritional analysis indicated significant increases in energy (12.7%), protein (16.5%), and carbohydrates (547.9%), alongside reductions in fat energy (8.7%), total fat (10.8%), and saturated fat (16.6%). However, sodium and cholesterol levels rose by 29.9% and 15.0%, respectively, ash content increased by 4.9%, and moisture content decreased by 14.1%. Thermal processing effectively improved microbial safety. Microbial analysis revealed complete elimination of Escherichia coli, yeasts, and molds, with initial counts of E. coli at 2.7 × 10⁴ CFU/g and yeasts and molds at 2.5 × 10³ CFU/g, all reduced to less 3 and 10 CFU/g at post-treatment. No proliferation of E. coli occurred over 15 days of refrigerated storage. The certain nutritional aspects, elevated sodium and cholesterol levels may pose health considerations for specific consumer groups, warranting further investigation.