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Microbiology and Chemistry of Fermented Fish
Journal of Food Science, 1966SUMMARY The microbiology and chemistry of Thai fish sauce was investigated in relation to the development of flavor and aroma. Total viable count decreased steadily as fermentation time advanced. The counts were higher when media containing 10% NaCl were used than when media containing 0.5% NaCl were used ...
PRASERT SAISITHI +3 more
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Technological roles of microorganisms in fish fermentation: a review
Critical Reviews in Food Science and Nutrition, 2020Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic ...
Yanshun, Xu +3 more
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Fermented fish and fish products
1998Fermented fish products contribute significantly to the protein intake of a large number of the World’s population. In some countries, such as Thailand, Kampuchea, Malaysia, Cambodia, Philippines and Indonesia in South East Asia, these products are a staple part of the diet. Amano (1962) reported that in Cambodia, some 7.5% of the total dietary protein
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Traditional fermented fish: fish sauce production
1994Fish is the most important source of animal protein for the people in developing countries. Approximately 53% of the world’s catch is from these countries and most of the catch is consumed within the countries. In the Southeast Asian region, people recieve 60–70% of their protein from fish.
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Preparation of High-Quality Fermented Fish Product
Journal of Visualized Experiments, 2019This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating fish cubes in 6-12% (w/v) salt solution (1:1, fish cube mass to ...
Fang, Yang +9 more
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Quality, functionality, and microbiology of fermented fish: a review
Critical Reviews in Food Science and Nutrition, 2019Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an
Jinhong, Zang +3 more
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Fermentation and Gastrointestinal Microorganisms in Fishes
1997Microbial fermentation and nutrient synthesis are typically important in organisms with a diet high in fiber (Stevens 1988) — i.e., a diet mainly composed of carbohydrates resistant to endogenous digestive enzymes (Annison 1993). Fermentative digestion thus occurs typically in animals with a diet composed predominantly of plant material (Bergman 1990),
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Fermenting Fish: Innovation in Practice
2011In the previous chapter, I sought to provide an introduction and over-view of the case that I investigated, so that the following more detailed descriptions would be easier to comprehend. Also in the previous chapter, I situated the case study within a larger set of interconnected networks that together form what are often referred to as industries ...
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Health Benefits of Fermented Fish
2015Contents 15.1 Introduction 475 15.2 Fish Sauces and Pastes of the World 476 15.3 Fermented Fish Products of India 477 15.4 Nutritional Composition of Fish Sauces and Pastes 478 15.5 Microora of Fermented Fish 480 15.6 Benecial Bacteria Isolated from Fermented Fish Products 481 15.7 Health Benets of Fermented Fish Products 482 15.8 Conclusions
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