Topic
Fermented fish
About: Fermented fish is a research topic. Over the lifetime, 720 publications have been published within this topic receiving 12378 citations.
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Book•
01 Jun 1985
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Abstract: Vinegar. The Microbiology of Vegetable Fermentations. The Silage Fermentation. Fermentative Upgrading of Wastes for Animal Feeding. Cocoa, Coffee and Tea. Thickeners of Microbial Origin. Bread and Baker's Yeast . Sourdough Breads and Related Products. The Microbiology of Alcoholic Beverages. Cheeses. Fermented Milks. Fermented Protein Foods in the Orient: Shoyu and Miso in Japan. Fermented Fish and Fish Products. Fermented Sausages. Protein-rich Foods Based on Fermented Vegetables. Food Flavour from Yeast. Biology and Technology of Mushroom Culture. Algae as Food . Bio-Enrichment of Fermented Foods: Production of Vitamins in Fermented Foods. Production of Industrial Enzymes and Some Applications in Fermented Foods . Koji. Food Fermentation in the Tropics. African Fermented Foods. Fermented Foods of the Indian Sub-Continent. Fermented Weaning Foods. Potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods. The Impact of Genetic Engineering on Food and Beverage Fermentations. Index
792 citations
TL;DR: A lactobacillus strain isolated from a Japanese traditional fermented fish showed the highest GABA-producing ability among the screened strains, and identification tests indicated that NFRI 7415 belongs to Lb.
355 citations
TL;DR: In this paper, an evaluation of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods, is presented, in which the major risk enhancing factors are the use of contaminated raw materials, lack of pasteurization, and use of poorly controlled natural fermentations.
283 citations
TL;DR: In this paper, the suitability of four species of trash fishes for the production of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from the point of view of product aroma was also evaluated.
282 citations
TL;DR: Aroma active compounds in commercial fermented fish meat paste product, fish miso, fermented soy paste (soy miso), fish sauce and soy sauces were characterized by using a dynamic headspace method for volatile isolation and GC olfactometry for odor perception as discussed by the authors.
177 citations