Fish sauce products and manufacturing: A review

Food Reviews International

Volumn 17, Issue 1, 2001, Pages 65-88

  Lopetcharat, K ^a   Choi, Yeung J ^b   Park, Jae W ^a   Daeschel, Mark A ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b Gyeongsang National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

FISH SAUCE; HALOPHILIC BACTERIA; MANUFACTURING METHODS; NEW APPROACHES; NEW PARAMETERS; NUTRITIONAL VALUE; REDUCE TIME; SALT-SOLUBLE PROTEINS;

AMINO ACIDS; FERMENTATION; PROTEINS;

MANUFACTURE;

EID: 0035637161     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1081/FRI-100000515     Document Type: Review

References (101)

1. Wilaipan, P. M.S. Thesis. Chulalongkorn University: Bangkok, Thailand, 1990.
2. Jay, J.M. In Modern Food Microbiology; Jay, J.M., Ed.; Chapman & Hall: New York, 1966; 119.
3. Van Veen, A.G. In Fish as Food, Borgstrom, G., Ed.; Academic Press: New York, 1965; Vol. 3, 228.
4. Badham, C.D. Prose Halieutics (Ancient and Modern Fish Tattle); Parker and Sons: London, 1954.
5. Beddows, C.G.; Ismail, M.; Steinkraus, K.H. J. Food Technol. 1976, 11, 379.
6. Beddows, C.G.; Ardeshir, A.G.; Daud, W.J. J. Sci. Food Agric. 1979, 30, 1097.
7. Beddows, C.G. In Microbiology of Fermented Foods, Wood, B.J.B., Ed.; Elsevier: London, 1985; Vol. 2, 3.
8. Kelaiditis, G.C. Praktika of the Hellonic Hydrobiological Institute 1949, 3, 5.
9. Itoh, H.; Tachi, H.; Kikuchi, S. In Fish Fermentation Technology; Lee, C.H.; Steinkraus, K.H.; Alan Reilly, P.J., Eds.; United Nations University Press: Tokyo, 1993; 177.
10. Saisithi, P.; Kasemsarn, B.; Liston, J.; Dollar, A.M. J. Food Sci. 1966, 31, 105.
11. Amano, K. In Fish in Nutrition; Heen, E.; Kreuzer, R., Eds.: Fishing News: London, 1962; 180.
12. Guillerm, J. Arch. Inst. Pasteur. 1928, 2, 21.
13. Truong-Van-Chom, Proceedings of the 9th Pacific Science 1957, 5, 135.
14. Truong Tan Quan, Industria Conservena 1951, 17, 149.
15. Rose, E. Annales De Institute Pasteur. 1919a, 33, 275.
16. Rose, E. Annales De Institute Pasteur. 1919b, 33, 292.
17. Rose, E. Bulletin Economiques De L'Indochine. 1919c, 22 (134), 75.
18. Mesnard, J.; Rose, E. Annales De L'Inst. Pasteur. 1920, 34, 622.
19. Beddows, C.G.; Ardeshir, A.G. J. Food Tech. 1979a, 14, 603.
20. Sugino, M. Personal Communication. Nichirei Foods, Tokyo, Japan, 1999.
21. Shimo, K. Sci. Rept. Res. Inst. Tohoku. Univ. 1951, 34A, 239.
22. Raksakulthai, N.; Haard, N.F. Asean Food J. 1992, 7, 86.
23. Lopetcharat, K.; Park, J.W. Presented at the IFT Annual Meeting Chicago, 1999, 35-5.
24. Cho, Y.J.; Choi, Y.J. Special Report for Quality Estimation of Anchovy Sauce. Submitted to the Ministry of Marine and Fisheries, Korea, 1999.
25. Damodaran, S. In Food Chemistty Fennema, O.R., Ed.; Marcel Dekker, Inc.: New York, 1966; 322.
26. Dougan, J.; Howard, G.E. J. Sci. Food Agric. 1975, 26, 887.
27. Opstvedt, J. In Fats in Animal Nutrition Wiseman, J., Ed.; Butterworths. London, 1984; 53.
28. Kim, D-S.; Koizumi, C.; Heong, B-Y; Jo, K-S. Bull. Korean Fish. Soc. 1994, 27, 469.
29. Horie, S.; Hinago, K. Bull. Jap. Soc. Sci. Fish. 1974, 40, 1059.
30. Gram, L. J. Food Prot. 1991, 54, 436.
31. Orejana, F.M.; Liston, J. J. Food Sci. 1982, 47, 198.
32. Choi, Y.J.; Kim, I-S.; Cho, Y-J.; Seo, D.-H.; Lee, T.-G.; Park, Y-B.; Park, J.W. Bull. Korean Fish. Soc. 1999, 32, 488.
33. Kim, I.-S.; Choi, Y.J.; Heu, M.-S.; Cho, Y-J.; Im, Y-S.; Gu, Y-S.; Yeo, S.-G.; Park, J.W. Bull. Korean Fish. Soc. 1999, 32, 481.
34. Sanceda, N.G.; Kurata, T.; Suzuki, Y; Arakawa, N. J. Food Sci. 1992, 57, 1120.
35. Beddows, C.G.; Ardeshir, A.G. J. Food Tech. 1979b, 14, 613.
36. Fujii, T.; Sakai, H. Bull. Jap. Soc. Sci. Fish. 1984b, 50, 1067.
37. Ijong, F.G.; Ohta, Y. J. Sci. Food Agric. 1996, 71, 69.
38. Mizutani, T.; Kimizuka, A.; Ruddle, K.; Ishige, N. J. Food Comp. Anal. 1992, 5, 152.
39. Ren, H.; Hayashi, T.; Endo, H.; Watanabe, E. Nippon Suisan Gakkaishi 1993a, 59, 1937.
40. Ren, H.; Hayashi, T.; Endo, H.; Watanabe, E. Nippon Suisan Gakkaishi 1993b, 59, 1929.
41. Del Rosario, R.R.; Maldo, S.M. Phil. Agr. 1984, 67, 167.
42. Yatsunami, K.; Takenaka, T. Fish. Sci. 1996, 62, 790.
43. Nguyen, T.L.; Richard, C. Le Poisson dans L'Alimentation du Vietnamien. Rev. Elevage. Med. Vet. Pays Trop. 1959, 12, 313.
44. Uyenco, V.; Lawa, I.; Briones, P.R.; Taru, R.S. Proceedings of the Indo-Pacific Fisheries 1952, 4, 210.
45. Thai Industrial Standard, Local Fish Sauce Standard, Department of Industry: Bangkok, Thailand, 1983.
46. McIver, R.C.; Brooks, R.I.; Reineccius, G.A. J. Agric. Food Chem. 1982, 30, 1017.
47. Beddows, C.G.; Ardeshir, A.G.; Daud, W.J. J. Sci. Food Agric. 1980, 31, 86.
48. Bersamin, S.V.; Napugan, R.S.J. Philip. J. Fish. 1961, 151.
49. Fujii, T.; Basuki, S.B.; Tozawa, H. Bull. Jap. Soc. Sci. Fish. 1980, 48, 1235.
50. Fujii, T.; Sakai, H. Bull. Jap. Soc. Sci. Fish. 1984a, 50, 1061.
51. Lee, C.H. In Fish Fermentation Techology; Lee, C.H., Steinkraus, K.H., Reilly. P.J.A. United Nations University Press: 1993; 194.
52. Thongthai, C.; McGenity, T.J.; Suntinanalert, P.; Grant, W.D. Lett. App. Micro. 1992, 14, 111.
53. Norberg, P.; Hofsten, B.V. J. Gen. Microbiol. 1968, 55, 251.
54. Kushner, D.J. In Advances in Applied Microbiology; Wayne, W.U.; Pearlman, D., Eds.; Academic Press: New York; 1968, Vol. 10, 73.
55. Tansasupawat, S.; Hashimoto, Y.; Ezaki, T.; Kozaki, M.; Komagata, K. J. Gen. Appl. Microbiol. 1991, 37, 479.
56. Sands, A.; Crisan, E.V. Crisan. J. Food Sci. 1974, 39, 1002.
57. Kim, Y.M.; Kim, D.S. Korean Fermented Seafood (Jeotgal): Raw Materials and Finished Products; Korea Food Research and Development Center: Korea, 1990.
58. Caul, J.F. In Advances in Food Research; Affinsen, A., Ed.; Academic Press: New York, 1957; Vol. 7, 1.
59. Meilgaard, M.C.; Civille, G.C.; Carr, B.T. Sensory Evaluation Techniques; CRC Press: Boca Raton, FL, 1991.
60. Devos, M.; Patte, F.; Rouault, J.; Laffort, P.; Van Gemert, L.J. J. Odor Res. Eng. 1995, 26, 27.
61. Shimoda, M.; Peralta, R.R.; Osajima, Y. J. Agric. Food Chem. 1996, 44, 3601.
62. Tokunaga, T.; Iida, H.; Miwa, K. Bull. Jap. Soc. Sci. Fish. 1977, 43, 219.
63. Nozawa, E.; Ishida, Y; Kadota, H. Bull. Jap. Soc. Sci. Fish. 1979, 45, 1395.
64. Sanceda, N.G.; Kurata, T.; Arakawa, N. J. Food Sci. 1996, 61, 220.
65. Sanceda, N.G.; Kurata, T.; Arakawa, N. Agric. Biol. Chem. 1984, 48, 3047.
66. Sanceda, N.G.; Kuata, T.; Arakawa, N. J. Food Sci. 1990, 55, 983.
67. Peralta, R.R.; Chimoda, M.; Osajima, Y. J. Agric. Food Chem. 1996, 44, 3606.
68. Wachsman, J.T.; Barker, H.A. J. Biol. Chem. 1955, 27, 695.
69. Hayaishi, O.; Taniuchi, H.; Tashiro, M.; Kuno, S. J. Biol. Chem. 1961, 236, 2492.
70. Barker, H.A. In Bacterial Fermentation; John Wiley & Sons, Inc.: New York, 1956.
71. Nguyen-An-Cu, M.M.; Vialard-Goudou, A. Compets Rendus De L'Academie Des Sciences 1953, 236A, 2128.
72. Sanceda, N.G.; Kurata, T.; Arakawa, N. Agric. Biol. Chem. 1986, 50, 1201.
73. Sanceda, N.G.; Kurata, T.; Arakawa, N. Phil. Agr. 1983, 66, 176.
74. Jones, N.R. Proc. Flavor Chem. 1961, 67
75. Heath, H.B.; Reineccius, G. In Flavor Chemistry and Technology; Heath, H.B.; Reineccius, G., Eds.; Macmillan: Basingstoke, England, 1986; 121.
76. Chayovan, S.; Rao, R.M.; Liuzzo, J.A.; Khan, M.A. J. Agric, Food Chem. 1983, 31, 14.
77. Raksakulthai, N.; Lee, Y.Z.; Haard, N.F. Can. Inst. Food Sci. Technol. J. 1986, 19, 28.
78. Alm, F. In Fish as Food; Borgstrom, G., Ed.; Academic Press: New York, 1965, Vol. 3, 195.
79. Voskresensky, N.A. In Fish as Food; Borgstrom, G., Ed.; Academic Press: New York, Vol. 3, 1965; 107.
80. Gidberg, A. Biores. Tech. 1992, 39, 271.
81. Lopetcharat, K.; Park, J.W. Presented at the IFT Annual Meeting, Chicago, 1999.
82. Ngo-Bathann, Imprimerie de Beaux Arts Camille Annequin Lyon, No. 104, 1953.
83. Embisan, E.A. Small Ind. J. 1977, 10, 10.
84. Hamm, W.S.; Clague, J.A. Fish and Wildlife Service, U.S. Dept. of the Interior, Research Report 1950, 24, 1.
85. Sen, D.P.; Sripathy, N.V.; Lahiry, N.L.; Sreenivasan, A.; Subrahmanyan, V. Food Technol. 1962, 16 (5), 138
86. Murayama, A.; Calvez, D.L.; Nitayachin, P. Tokyo Regional Fisheries Lab, Contribution A. No. 164, 1961; 155.
87. Kim, Y.M.; Kang, M.C.; Hong, J.H. J. Korean Fish. Soc. 1995, 28, 301.
88. Park, C.G. Kor. J. Food Sci. Technol. 1995, 27, 471.
89. Oh, K.S. Kor. J. Food Sci. Technol. 1995, 27, 487.
90. Cha, Y.J.; Cadwallader, K.R. J. Food Sci. 1995, 60, 19.
91. Choi, Y.J.; Kim, S-H.; Im, Y.-S.; Kim, I.-S.; Kim, D.-S.; Cho, Y-J. J. Korean Fish. Soc. 1998, 31, 386.
92. Cho, Y.J.; Kim, S.-H.; Im, Y-S.; Kim, I.-S.; Kim, D.-S.; Choi, Y.J. J. Korean Fish. Soc. 1998, 31, 393.
93. Choi, Y.J.; Park, J.W.; Seo, D-H.; Cho, Y.J. Presented at the IFT Annual Meeting, Chicago, 1999.
94. Fardiaz, D.; Markakis, P. J. Food Sci. 1979, 44, 1562.
95. Virulhakul, P.; Somboonyarithi, V.; Rungthong, J. Technical Paper No. 10, 1997.
96. Soll, A.H.; Wollin, A. Gastroenterology 1977, 72, 1166.
97. Fujii, T.; Kurihara, K.; Okuzumi, M. J. Food Prot. 1994, 57, 611.
98. Stratton, J.E.; Hutkins, R.W.; Taylor, S.L. J. Food Prot. 1991, 54, 460.
99. Cravan, C.; Hilderbrand, K.; Kolbe, E.; Sylvia, G.: Daeschel, M.; Gloria, B.; An, H. Oregon Sea Grant ORESU-T-95-00, 1995.
100. Virulhakul, P. Presented at the OSU Seafood Lab, Astoria, Oregon, 1999.
101. Inspection Guidelines for Fish and Fishery Products, Korea National Inspection Center for Fish and Fishery Products, 1997.