Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products

Fisheries Science

Volumn 73, Issue 4, 2007, Pages 913-923

  Taira, Wakako ^a   Funatsu, Yasuhiro ^b,e   Satomi, Masataka ^c   Takano, Takashi ^d   Abe, Hiroki ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b Toyama Prefectural Agricultural Forestry And Fisheries Research Center   (Japan)

^c FISHERIES RESEARCH AGENCY   (Japan)

^d Toyama Kamaboko Inc   (Japan)

^e RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

Amino acids; Fermentation; Fish sauce; Histamine; Microbial count; Organic acids; Taste; Underutilized fish

Indexed keywords

BACTERIA (MICROORGANISMS); CORYPHAENA HIPPURUS; CORYPHAENIDAE; CYPSELURUS AGOO; GLOSSANODON SEMIFASCIATUS; MAMMALIA;

EID: 34547580835     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2007.01414.x     Document Type: Article

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