Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 495-504

  Hjalmarsson, Gustaf Helgi ^a   Park, Jae W ^b   Kristbergsson, Kristberg ^a  

^a UNIVERSITY OF ICELAND   (Iceland)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Capelin (Mallotus villosus); Fermentation; Fish processing; Fish sauce; Seasonal changes

Indexed keywords

AMINO ACID; PROTEIN; SODIUM CHLORIDE; TRICHLOROACETIC ACID;

ANALYTIC METHOD; ARTICLE; AUTOLYSIS; CAPELIN; COLOR; CONCENTRATION (PARAMETERS); EXPERIMENTAL DESIGN; FERMENTATION TECHNIQUE; MALLOTUS VILLOSUS; MOISTURE; NONHUMAN; PELAGIC FISH; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RELATIVE DENSITY; RESPONSE SURFACE METHOD; SUMMER;

MALLOTUS (FISH); MALLOTUS VILLOSUS;

EID: 33846967437     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.08.029     Document Type: Article

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