Development of a new type fish sauce using the soy sauce fermentation method

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 67, Issue 6, 2001, Pages 1103-1109

  Dohmoto, Nobuhiko ^a   Wang, Keng Chih ^a   Mori, Tetsu ^a   Kimura, Ikuo ^a   Koriyama, Tsuyoshi ^a   Abe, Hiroki ^b  

^a NIPPON SUISAN KAISHA LTD   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035640785     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.67.1103     Document Type: Article

References (36)

1. Phithakpol B. Fish fermentation technology in Thailand. In: Lee CH, Steinkraus KH, Reilly PJA (eds) Fish Fermentation Technology, United Nations University Press, Tokyo, 1993; 155-166.
2. Itoh H, Tachi H, Kikuchi S. Fish fermentation technology in Japan. In: Lee CH, Steinkraus KH, Reilly PJA (eds) Fish Fermentation Technology, United Nations University Press, Tokyo, 1993; 177-186.
3. Crisan EV, Sands A. Microflora of four fermented fish sauces. Appl. Microbiol. 1975; 29: 106-108.
4. Ok T, Matsukura T, Ooshiro Z, Hayashi S, Itakura T. Protease formation by two modetately halophilic bacillus strains isolated from fish sauce. Nippon Shokuhin Kogyo Gakkaishi 1982; 29: 618-622.
5. Sanceda NG, Kurata T, Arakawa N. Fractionation and identification of volatile compounds in patis, a philippine fish sauce. Agric. Biol. Chem. 1984; 48: 3047-3052.
6. Sanceda NG, Kurata T, Arakawa N. Formation of volatile acids in the various stages of fish sauce fermentation. Nippon Shokuhin Kogyo Gakkaishi 1986; 33: 285-290.
7. Simoda M, Peralta RR, Osajima Y. Headspace gas analysis of fish sauce. J. Agric. Food Chem. 1996; 44: 3601-3605.
8. Peralta RR, Simoda M, Osajima Y. Further identification of volatile compounds in fish sauce. J. Agric. Food Chem. 1996; 44: 3606-3610.
9. Peralta RR, Simoda M, Osajima Y. Comparison of head-space volatiles of philippine fish sauces. Food Sci. Technol. Int. Tokyo. 1997; 3: 49-52.
10. Abe H, Park JN, Fukumoto Y, Fujita E, Tanaka T, Washio T, Otsuka S, Shimizu T, Watanabe K. Occurrence of D-amino acids in fish sauces and other fermented fish products. Fisheries Sci. 1999; 65: 637-641.
11. Ok T, Matsukura T, Ooshiro Z, Hayashi S, Itakura T. Study on the use of halophilic bacteria in production of fish sauce. Nippon Shokuhin Kogyo Gakkaishi 1982; 29: 623-627.
12. Hungerford JM. Fish and other marine products In: Cunniff P (eds) Official Methods of Analysis of AOAC International Vol. 2. AOAC International, Arlington, 1996; 1-30.
13. Sakaguchi K. Studies on the activities of bacteria in soy sauce brewing part III. Bull. Agric. Chem. Soc. Japan. 1958; 22: 353-362.