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Fermented Fish Products in Sudan
2015Fish is one of the main sources for the provision of animal protein for a growing demand in a world of ever-growing population and increasing consumption. In this respect, Sudan is no exception and the various aquatic resources (marine, freshwater, brackish, groundwater, and others) are tapped in order to fulfill the needs in this direction.
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Biotransformation of the fish waste by fermentation
2010Fish waste (viscera, backbones, heads and tails) was recovered fish merchants and ground. 50 kg of the ground fish was mixed with 10 kg of molasses and incubated in 200 kg barrels in closed plastic in aroom where the ambient temperature varies between 30 and 33°C. Stumps of lactic bacteria and yeasts were used to inoculate the mixture.
Ennouali, M +4 more
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Fermentation Methods and Fermented Fish Products
2019D. Priscilla Mercy Anitha +3 more
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Effects of Consuming Fermented Fish (Surströmming) on the Fecal Microflora in Healthy Individuals
Journal of Medicinal Food, 2023Ina Schuppe-Koistinen +2 more
exaly
Flavor of fermented fish sauce
Journal of Agricultural and Food Chemistry, 1982Robert C. McIver +2 more
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Fermented fish products in Thailand
1988Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in determining the aroma, flavor and color of the finished product.
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