Biochemical changes and aroma development during the spontaneous fermentation of cassava fish into Lanhouin and their influence on product acceptability

Journal of Aquatic Food Product Technology

Volumn 18, Issue 4, 2009, Pages 370-384

  Anihouvi, V B ^a   Sakyi Dawson, E ^b   Ayernor, G S ^b   Hounhouigan, J D ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Aroma compounds; Cassava fish; Fermentation; Histamine

Indexed keywords

ALIPHATIC HYDROCARBONS; AROMA COMPOUNDS; AROMA DEVELOPMENT; BIOCHEMICAL CHANGES; CASSAVA FISH; EXTRACTION METHOD; FREE FATTY ACID; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; INHERENT RISK; LINEAR RELATIONSHIPS; PROTEIN CONTENTS; QUALITY DEFECTS; QUALITY INDICES; SPONTANEOUS FERMENTATION;

ACIDS; ALDEHYDES; AMIDES; AROMATIC HYDROCARBONS; ESTERS; FATTY ACIDS; FISH; FLOOD CONTROL; KETONES; MEATS; MOISTURE CONTROL; PHENOLS; PROTEINS;

FERMENTATION;

EID: 77951450935     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850903224919     Document Type: Article

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