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Enzymes in Fermented Fish

2017
Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds.
, Giyatmi, H E, Irianto
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Fermented Fish Products

2010
This chapter will cover various fermented products of significance and or specific in nature. Many of the products are quite similar in the way they are prepared and so will not be included. This chapter will also cover the processing techniques, microbial and chemical changes, nutritional and physiological properties, safety issues, and improving the ...
Salampessy, Junus (S24992), Kailasapathy, Kasipathy (R7935), Thapa, Namrata   +2 more
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AMINES IN FERMENTED FISH PASTE

Journal of Food Science, 1979
ABSTRACT The following amines were tentatively identified in fermented fish paste: ethanolamine, 2‐methylbutylamine, 2‐mercaptoethylamine, 2‐phenylethylamine, cadaverine, tyramine, dopamine, octopamine, tryptamine, and histamine. The concentration of these amines ranged from 0.5–64 mg/100g.
D. FARDIAZ, P. MARKAKIS
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Fermented fish and fish products

1998
Fermented 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

1994
Fish 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, 2019
This 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, Lu-Lu, Zhu, Yu-Duan, Diao, Pei, Gao, Da-Wei, Yu, Pei-Pei, Yu, Qi-Xing, Jiang, Yan-Shun, Xu, Wen-Shui, Xia, Xiao-Bei, Zhan   +9 more
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Microbiology and Chemistry of Fermented Fish

Journal of Food Science, 1966
SUMMARY 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, RUNG‐ORN KASEMSARN, J. LISTON, ALEXANDER M. DOLLAR   +3 more
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Chemical components of fermented fish products

Journal of Food Composition and Analysis, 1992
Abstract The average chemical composition (by percentage) of 47 typical Southeast Asian fermented fish products was compared with published data for that of fermented plant materials. The components found in fish sauce and shrimp paste were fairly similar to those found in soy sauce and soy bean paste.
Tadashi Mizutani, Akimitsu Kimizuka, Kenneth Ruddle, Naomichi Ishige   +3 more
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