Combined effects of lipase and Lactiplantibacillus plantarum 1-24-LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12445
Abstract: BACKGROUND Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, few research has done on the effects of coupling starter cultures with lipase… read more here.
Keywords: lipase lactiplantibacillus; fish product; volatile compounds; fermented fish ... See more keywords
Fractionation and identification of novel antioxidant peptides from fermented fish (pekasam)
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9833-1
Abstract: The goals of this study were to determine antioxidant activities of water soluble fractions of a Loma fermented fish extract and identify the novel antioxidant peptides by HPLC connected to the tandem mass spectrometry (LC/MS/MS).… read more here.
Keywords: fractionation; antioxidant peptides; fermented fish; novel antioxidant ... See more keywords
Microbiological and chemical quality of a traditional salted-fermented fish (Hout-Kasef) product of Jazan Region, Saudi Arabia
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DOI: 10.1016/j.sjbs.2017.04.003
Abstract: The Hout-Kasef is traditional salted fermented fish product of natural fermentation of salted mullet fish of coastal area of Jazan region of Saudi Arabia. The present study was carried out to investigate the microbiological and… read more here.
Keywords: staphylococcus; product; fermented fish; hout kasef ... See more keywords
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review.
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DOI: 10.1080/10408398.2022.2047884
Abstract: Fish sauce is a special flavored condiment formed by traditional fermentation of low-value fish in coastal areas, which are consumed and produced in many parts of the world, especially in Southeast Asia. In the process… read more here.
Keywords: formation; fish sauce; sauce fermentation; fermented fish ... See more keywords
Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)
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DOI: 10.3390/foods11121721
Abstract: Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal community and its relationship with the physicochemical properties… read more here.
Keywords: fungal community; fermented fish; community; correlation ... See more keywords
Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria
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DOI: 10.3390/foods11182756
Abstract: To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the… read more here.
Keywords: fish product; fermentation; fermented fish; acid bacteria ... See more keywords
A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes
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DOI: 10.3390/foods12030558
Abstract: As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such… read more here.
Keywords: safety; health; review; fermented fish ... See more keywords
Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Fungi"
DOI: 10.3390/jof8101029
Abstract: Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH.… read more here.
Keywords: fermented fish; thai traditional; kazachstania; thailand ... See more keywords
Biogenic Amine, Fatty Acid, and Volatile Compound Contents in Ivorian Traditionally Fermented Fish “Adjuevan”
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DOI: 10.3746/pnf.2020.25.1.98
Abstract: This study identified biogenic amines, fatty acids, and volatile compounds in adjuevan, an Ivorian traditionally salted and fermented fish. Samples were obtained from two processing methods (method 1: entire fish adjuevan; method 2: both sides… read more here.
Keywords: adjuevan; adjuevan method; ivorian traditionally; fatty acids ... See more keywords