Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 440-452

  Klomklao, Sappasith ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Kishimura, Hideki ^c   Simpson, Benjamin K ^d  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c HOKKAIDO UNIVERSITY   (Japan)

^d MCGILL UNIVERSITY   (Canada)

Author keywords

Acceleration; Fermentation; Fish sauce; Liquefaction; Proteinase; Sardine; Spleen

Indexed keywords

AMMONIA; FISH PROTEIN; FORMALDEHYDE; NITROGEN; PROTEINASE; SODIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; AUTOLYSIS; FERMENTATION; FISH; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; HYDROLYSIS; LIQUEFACTION; NONHUMAN; PROTEIN HYDROLYSIS; SPLEEN;

ANIMALIA; KATSUWONUS PELAMIS; SARDINELLA GIBBOSA;

EID: 33645217307     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.013     Document Type: Article

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