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Fermentation in Tropical Marine Herbivorous Fishes
Physiological Zoology, 1995Short-chain fatty acids (SCFAs) were estimated in the gut and arterial blood of tropical marine fishes collected from the vicinity of Lizard Island, Great Barrier Reef Species sampled were predominantly herbivorous, with some related nonherbivorous species.
K. D. Clements, J. H. Choat
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Salted and fermented fish processes evaluation
International Journal of Food Science & Technology, 2009SummaryFish curing by salting and fermentation is the result of the action of certain enzymes over fresh fish. This study aimed to evaluate and compare three technological processing methods (A, B, C). Coliforms, Escherichia coli, Enterococcus spp., coagulase‐positive Staphylococcus, Salmonella spp., total volatile base (TVB), pH, water activity (Wa ...
Cecília Riscado Pombo +5 more
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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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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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Fermented Meat, Poultry, and Fish Products
2014Understanding the technological, microbiological, and biochemical processes that occur during meat, poultry, and fish fermentation is essential for ensuring safe, palatable products. Dry and semidry sausages represent the largest category of fermented meat products, with many present-day processing practices having their origin in the Mediterranean ...
Steven C. Ricke +2 more
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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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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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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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