Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132214
Abstract: This study was aimed at evaluating the effect of basic ingredients (white radish, red pepper powder, garlic, ginger, Welsh onion, fish sauce, and sticky rice porridge) used for kimchi seasoning on the accumulation of biogenic… read more here.
Keywords: accumulation biogenic; biogenic amines; fish sauce; sauce ... See more keywords
Improvement of fish sauce quality by combined inoculation of Tetragenococcus halophilus MS33 and Virgibacillus sp. SK37
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2016.10.007
Abstract: Abstract Biological and chemical dynamics were investigated during fermentation of fish sauce inoculated single and combined starter cultures, Virgibacillus sp. SK37 and Tetragenococcus halophilus MS33. At 120–150 days of fermentation, cell numbers of Virgibacillus sp.… read more here.
Keywords: fish sauce; tetragenococcus halophilus; virgibacillus sk37; halophilus ms33 ... See more keywords
Effect of fatty acids on the flavor formation of fish sauce
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110259
Abstract: Abstract An appropriate fish model helps track changes of lipid and fatty acid during fermentation. Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus Punetaus) as the fermentative materials of fish sauce… read more here.
Keywords: effect fatty; fatty acid; fatty acids; flavor ... See more keywords
Simultaneous determination of mercury, cadmium and lead in fish sauce using Diffusive Gradients in Thin-films technique.
Sign Up to like & getrecommendations! Published in 2020 at "Talanta"
DOI: 10.1016/j.talanta.2020.121059
Abstract: Fish sauce is a popular seasoning liquid originating from southeastern Asian cuisine, consisting of fermented fish, salt and additional ingredients. Fish can contain high amounts of metals, some of which are hazardous for human health.… read more here.
Keywords: diffusive gradients; thin films; gradients thin; sauce ... 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.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
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
Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Applied and Environmental Microbiology"
DOI: 10.1128/aem.00690-22
Abstract: Traditional fermentation of fish sauce is mainly carried out by complex microbial communities from raw anchovies and processing environments. However, it is still unclear how the environmental microbiota influences the quality and the safety of… read more here.
Keywords: quality; fish sauce; accumulation fish; fermentation ... See more keywords
Optimization of production conditions of Mahyaveh, a traditional Iranian fish sauce, with low microbial load
Sign Up to like & getrecommendations! Published in 2022 at "Iranian Journal of Microbiology"
DOI: 10.18502/ijm.v14i2.9194
Abstract: Background and Objectives: Mahyaveh is a traditional Iranian fish sauce produced by fermentation and hydrolysis. The main production of Mahyaveh has been traditionally and scientific research and industrial measures has not been done on it… read more here.
Keywords: sauce; iranian fish; fish sauce; production ... See more keywords
Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.02300
Abstract: Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated. Three wine yeasts (Torulaspora delbrueckii Biodiva, Saccharomyces cerevisiae Lalvin… read more here.
Keywords: wine dairy; fermentation; fish sauce; sauce ... See more keywords
Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.851895
Abstract: Complex microbial metabolism is key to taste formation in high-quality fish sauce during fermentation. To guide quality supervision and targeted regulation, we analyzed the function of microbial flora during fermentation based on a previously developed… read more here.
Keywords: sauce fermentation; taste formation; fish sauce; fermentation ... See more keywords
Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10112572
Abstract: In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial… read more here.
Keywords: fish sauce; sauce fermentation; accumulation; fermentation ... See more keywords