Microbiological properties of Myanmar traditional shrimp sauce, hmyin-ngan-pya-ye

Kobayashi, Takeshi; Taguchi, Chihiro; Futami, Kunihiko; Matsuda, Hiroko; Terahara, Takeshi; Imada, Chiaki; Gyi, Khin Khin; Moe, Nant Kay Thwe; Thwe, Su Myo

doi:10.1007/s12562-020-01415-3

Cited by 7 publications

(5 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The following technique, which uses PCR and immunoantibody analysis, is based on genetic analysis to identify disease resistance. RFLP (Restriction Fragment Length Polymorphism) [16], [17], RAPD (Random Amplification of Polymorphic DNA) [18], and SSR (Simple Sequence 1 Dataset: https://github.com/nqanh312/shrimp-diseases-dataset.…”

Section: A Traditional Methodsmentioning

confidence: 99%

Using the Term Frequency-Inverse Document Frequency for the Problem of Identifying Shrimp Diseases with State Description Text

Quach¹,

Quynh²,

Quoc³

et al. 2023

IJACSA

View full text Add to dashboard Cite

With the increasing demand for research on shrimp disease recognition to assist far-off farmers who need the proper assistance for their shrimp farming, shrimp disease prediction research is still in the initial stage. Most current methods utilize vision-based models, which mainly face challenges: symptom detection and image quality. Meanwhile, there are few researches which are language-based to get over the issues. In this study, we will experiment with natural language processing based on recognizing shrimp diseases; based on descriptions of shrimp status. This study provides an efficient solution for classifying multiple diseases in shrimp. We will compare different machine learning models and deep learning models (SVM, Logistic Regression, Multinomial Naive Bayes, (a4) Bernoulli Naive Bayes, Random forest, DNN, LSTM, GRU, BRNN, RCNN) in terms of accuracy and performance. The study also evaluates the TF-IDF technique in feature extraction. Data were collected for 12 types of shrimp diseases with 1,037 descriptions. Firstly, the data is preprocessed with standardised Vietnamese accent typing, tokenized words, converted to lowercase, removed unnecessary characters and stopwords. Then, TF-IDF is utilized to express the text feature weight. Machine learning-based and deep learning-based models are trained. The experimental results show that Random forest (F1-Score micro: 98%) and DNN (Validation accuracy: 84%) are the most efficient models.

show abstract

Section: A Traditional Methodsmentioning

confidence: 99%

Using the Term Frequency-Inverse Document Frequency for the Problem of Identifying Shrimp Diseases with State Description Text

Quach¹,

Quynh²,

Quoc³

et al. 2023

IJACSA

View full text Add to dashboard Cite

show abstract

“…In Myanmar, the shrimp sauce Hmyin-ngan-pya-ye is used as an essential condiment or seasoning in daily cuisine [61]. Processing Hmyin-ngan-pya-ye shrimp sauce using fresh shrimps from various genera, such as Acetes and Mysid, mixed with salt and fermented for 3-12 months [20]. In China, shrimp sauce processing using Acetes chinensis shrimp and salt in a ratio of 3:1 (fish:salt) fermented for 12-24 months or more in closed barrels [37].…”

Section: Shrimp Saucementioning

confidence: 99%

“…Garum is made from the blood and offal of fresh mackerel or salted mackerel (up to 25% w/w) and fermented for 2-9 months [10]. Nowadays, fish sauce is spreading all over the world, particularly in Asia under different names in each country, such as Mahyaveh dan Suragh in Iran [11,12], Yu-lu in China [13], Myeolchi-Aekjeot in Korea [14], Shottsuru dan Ishiru in Japan [15,16], Kecap Ikan in Indonesia [4], Budu in Malaysia [17], Nam-pla in Thailand [18], Nuoc-Mam in Vietnam [19], Hmyin-ngan-pya-ye in Myanmar [20], and Patis in Philippines [21].…”

Section: Introductionmentioning

confidence: 99%

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

Miftahul Ilmi,

Mariati Thamrin,

Hasizah

2024

BIO Web Conf.

View full text Add to dashboard Cite

Fish sauce is a typical seasoning used in various cuisines, especially in several Asian regions such as Japan, Korea, Indonesia, Thailand, Vietnam, and Malaysia. Fish sauce is a thick liquid produced through the fermentation process of raw seafood materials. This product imparts a distinct savoury and salty taste and a unique aroma and flavour to food products. Many types of fish sauce are produced from various seafood products such as fish, shrimp, squid, clams, or a combination of these seafood types. Each type of raw material yields fish sauce with different aromas, tastes, and nutritional contents. This review covers the types of raw materials used in fish sauce production and the taste and aroma characteristics of the resulting fish sauces. The raw materials covered in this article include anchovies, tuna, sardines, mackerel, shrimp, squid, and clams. Furthermore, the fermentation methods used in producing fish sauce from each of these materials will also be presented, along with each fish sauce variety's dominant amino acid content.

show abstract

“…(Tanasupawat & Komagata, 1995), are the main microorganisms in low‐salt processed fish products. Tetragenococcus (Udomsil et al., 2010) and Halanaerobium (Kobayashi et al., 2020) were also isolated from various fermented fish products. Tetragenococcus halophilus was reported to be a promising starter that could suppress histidine formation, thereby enhancing fermented fish safety (Kuda et al., 2012).…”

Section: Microbiome Of Traditional Fermented Fish Productsmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

show abstract

Microbiological properties of Myanmar traditional shrimp sauce, hmyin-ngan-pya-ye

Cited by 7 publications

References 31 publications

Using the Term Frequency-Inverse Document Frequency for the Problem of Identifying Shrimp Diseases with State Description Text

Using the Term Frequency-Inverse Document Frequency for the Problem of Identifying Shrimp Diseases with State Description Text

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Contact Info

Product

Resources

About