Fermented fish and fish products

Beddows, C. G.

doi:10.1007/978-1-4613-0309-1_13

Cited by 41 publications

(43 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The microflora of fish or shrimp paste bagoong in the Philippines includes Bacillus sp., Micrococcus sp., and Moraxella sp. (Beddows 1985). Mabesa and Babaan (1993) reported that in balao balao, a popular fermented fish of Philippines, the microflora changes during 10 days of fermentation and Gram-possitive cocci predominate the first 5 days of fermentation, while acid-producing rods predominate the rest of the fermentation period.…”

Section: Microbiology Of Shidalsmentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

View full text Add to dashboard Cite

Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

show abstract

Section: Microbiology Of Shidalsmentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Microbial fermentation of fish has precedents in the production of various fish sauces and pastes (Mackie et al, 1971;Beddows, 1985;Adams et al, 1985;Saono et al, 1986). The fish sauces and pastes have high salt concentration (15-25% w/w and consequently, have limited nutrient value because they cannot be consumed in large quantities (Aryanta et al, 1991).…”

Section: Introductionmentioning

confidence: 97%

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

Sanni

Asiedu

Ayernor

2002

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

“…The trade in garum was extensive and production of the sauce extended to ancient Greece. 11 The ®nest quality of garum is reported to have been made from the viscera and blood of mackerel. It seems that various ®sh species were used to make garum, but the ®nest quality product was made from mackerel or herring.…”

Section: Introductionmentioning

confidence: 99%

Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’

Aquerreta¹,

Astiasarán

Bello

2001

J Sci Food Agric

View full text Add to dashboard Cite

A fermented ®sh sauce, which tries to imitate the ancient Roman`garum', was developed from tuna (Tunnus thynnus) liver and mackerel (Scomber scombrus). Exogenous proteolytic enzymes were used to accelerate the elaboration process, and various fermentation technological parameters (salt percentage, temperature, enzyme dose, continuous stirring) were assayed in order to optimise the process and obtain the best yield. Best conditions were 10% salt (5% added at the start of the process and the 5% after 24 h of fermentation), 35±37°C and Neutrase (an endoprotease from Bacillus subtilis) at 0.125 Anson Units per 100 g. The fermentation process was carried out in 48 h. The obtained product (®ltered and diluted with a guar gum solution) was a thick sauce with 21 mgNg À1 , 5.9% salt and 10% fat. The lipidic fraction showed a very interesting fatty acid pro®le, especially in relation to its v-3 fatty acids (PUFA/SFA ratio 0.98; 4.2 g eicosapentaenoic acid and 11.3 g docosahexaenoic acid per 100 g fat). The developed garum was rather different from ®sh sauces that are manufactured nowadays in South East Asian countries.

show abstract

Fermented fish and fish products

Cited by 41 publications

References 55 publications

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

Microflora and Chemical Composition of Momoni, a Ghanaian Fermented Fish Condiment

Use of exogenous enzymes to elaborate the Roman fish sauce ‘garum’

Contact Info

Product

Resources

About