Fermented fish

Ebook "Traditional foods: General and consumer aspects" is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on traditional dairy products, traditional cereal based products, traditional meat and fish products, traditional beverages and traditional deserts, side dishes and oil products from various countries.

429p tracanhphuonghoa1007 22-04-2024 4 3   Download

Part 1 book "Encyclopedia of meat sciences (Vol 2)" includes content: Fermentation, fish inspection, foodborne zoonoses, foreign bodies, functional foods, genome projects, growth of meat animals, ham production, hazard analysis critical control point and self regulation, human nutrition,... and other contents.

277p muasambanhan05 22-01-2024 4 2   Download

Part 1 book "Seafood processing" includes content: Introduction to seafood processing by products; trends in the use of seafood processing by products in Europe; prospective utilization of fishery by products in Indonesia; development of functional materials from seafood by products by membrane separation technology; processing and characterization of salt - fermented fish (jeotgal) using seafood by products in Korea; isoelectric solubilization precipitation as a means to recover protein and lipids from seafood by products,... and other contents.

317p muasambanhan01 13-12-2023 7 3   Download

Part 1 book "Seafood science - Advances in chemistry, technology and applications" includes content: Introduction to seafood science; fermentation of seaweeds and its applications; recent advantages of seafood cooking methods based on nutritional quality and health benefits; oil tannage for chamois leather; fish protein coating to enhance the shelf life of fishery products; recovery of fish protein using Ph shift processing,... and other contents.

269p muasambanhan01 13-12-2023 3 3   Download

Polyhydroxyalkanoates (PHAs) are biomaterials that are accumulated intracellularly by bacterial cells in response to nutrient imbalances under environmental stress. Polyhydroxybutyrate (PHB) is a bioplastic that is of interest to research to find an alternative to fossil-derived plastics.

12p vidudley 20-02-2023 5 2   Download

A 3-week feeding trial was conducted to determine the effects of defatted soybean meal, ethanol-extracted soybean meal and fermented soybean meal on lipid digestion in pompano Trachinotus blochii. Four diets which were formulated and designated as FM (fish meal), SBM (defatted soybean meal), ExtSBM (ethanol-extracted SBM), and FSBM (defatted soybean meal fermented by Bacillus subtilis) were fed to juvenile pompano Trachinotus blochii.

9p viwendy2711 05-10-2021 8 2   Download

Fermentation has been suggested as an economical and effective method to eliminate anti-nutritional factors and improve the nutritional value of Defatted soybean meal (SBM). The present study aimed to examine the effects of Aspergillus oryzae fermented SBM (FSBM) on plasma cholesterol and bile acid levels in hybrid tilapia and pompano.

10p tamynhan5 10-12-2020 10 1   Download

The purpose of this review article on the diversity of Lactic acid bacteria (LAB) in fermented fish products is to empower the readers about the various diversity of lactic acid bacteria in fermented fish products, their role in fish preservation, their origin and molecular approaches for identification of Lactic acid bacteria (LAB) from fermented foods. Fermented fish products are very popular in Southeast Asian countries such as Thailand, Indonesia, Philippines, Malaysia, China, and Northeast parts of India.

12p caygaocaolon6 30-07-2020 10 2   Download

The effect of fermented water hyacinth (FWH) leaf meal on plankton productivity and gut content analysis of common carp (Cyprinus carpio) was studies. FWH was incorporated into test diet, as an energy source, at different levels (@ 0 (T1), 40 (T2), 80(T3), 120 (T4) and 160 (T5) g/kg test diet, as a replacement for equal amount of rice bran. Fish were fed 3-5% of body weight for 120 days.

13p trinhthamhodang1213 02-06-2020 32 1   Download

Rice is the world’s most important food crop and a primary source of food for more than half of the world’s population. More than 70% of the people of the Arunachal Pradesh are engaged in agriculture. Some traditional lures used in north east region of India like fermented fish, Puntius spp., fermented paste made up of the same, rotten pineapple, rotten crab, rotten frog and a dry fish, Harpadon nehereus were evaluated for the trapping potential against gundhi bug. Maximum numbers of bugs were trapped with rotten frog (11.7) followed by the fermented paste prepared from Puntius spp.

9p trinhthamhodang1213 29-05-2020 4 0   Download

Traditional fermented fish products are known for their rich probiotic values. In the present study, an effort was made to isolate and characterize the indigenous predominant LAB strain from commercially important four fermented fish products (Shidal, Lonailish, Ngari and Hentak) consumed in north-eastern regions of India, and further characterized their probiotic properties. A total 10 isolates were identified as Staphylococcus piscifermentans on the basis of biochemical and molecular characterization.

14p angicungduoc4 04-05-2020 16 1   Download

Sidra is a traditional sun-dried fish product of the North Eastern India. A total of 13 probiotic yeasts were isolated and and evaluated on the basis of morphological and biochemical characteristics and were examined for their antagonistic activity against various food borne pathogens i.e., Staphylococcus aureus, Leuconostoc mesenteroides, Bacillus cereus, Pectobacterium carotovorum, Escherichia coli, Pseudomonas syringae, Enterococcus faecalis, Listeria monocytogenes, and Clostridium perfringens.

12p quenchua4 16-04-2020 12 0   Download

Bile duct cancer is commonly found in the Mekong River Basin, i.e. in the northeast of Thailand, where the main protein source is fish. The villagers usually consume uncooked cyprinid fish, which is infected with the infective stage of liver fluke. Northeastern Thailand has a dry savanna climate, but during the rainy season, floods overwhelm the river and wetlands. The villagers use various methods to catch fish and they like eating the fish from the wetland, uncooked.

8p chauchaungayxua2 04-01-2020 17 0   Download

The present study was planned to assess the nutritional status and consumption pattern of fermented foods among local people of Manipur. From the survey the most commonly consumed foods fermented fish (Ngari) and fermented bamboo shoot (Soibum) were screen out and further organoleptic microbial and storage studies were carried out in the selected products. From the present study, it was revealed that 53 % of the respondents were having poor knowledge, 34% were in average knowledge and 13 % of the respondents were in good knowledge.

4p quenchua2 18-12-2019 18 1   Download

Proteolytic microorganims in fish sauce are believed to play an important role in fish sauce fermentation. For better understanding their role in fish sauce fermentation and applying them back to the process, in this study the isolation and screening of protease-producing strain from fish mash was investigated.

5p viminotaur2711 29-10-2019 34 0   Download

Histamine is considered to be a hazard in fish sauce, and histamine poisoning usually causes symptoms such as a runny nose, asthma (bronchospasm), urticaria, rash, itching, swelling (eyelids, puffy lips), inflammation, and redness of the conjunctiva.

10p viartemis2711 22-10-2019 15 1   Download

This study suggested recovering energy from the sludge of wastewater treatment plants through an anaerobic fermentation process. Sludge from wastewater treatment plants of fish processing factory (C) and shrimp processing factory (T) were collected for the testing of this study.

7p cumeo3000 01-08-2018 22 0   Download

To help you further specialized material Chemistry serving the needs of learning and research, invite you to refer to the contents of the document "Accleration of fish sauce fermentation using proteolytic enzymes". Hope content useful document for the learning needs and research.

115p vinacafe_huongchon 28-03-2016 62 4   Download

Carmago et al. (1992) noted that short-term flow fluctuations, low concentration of dissolved oxygen and also the siltation of suspended inorganic matter caused by industrial discharge contribute greatly to the changes in sediment and directly affect the structure of macroinvertebrate community. The high siltation of suspended inorganic matter caused significant reductions in taxa richness and abundance of zoobenthic communities as it changes the natural structure of the substratum.

476p lulanphuong 28-03-2012 212 14   Download

Coastal wetlands throughout the Great Lakes has been recognized as important areas for fish production. These wetlands contribute large numbers of prey species, sport and commercial Large lake fisheries (Herdendorf et al 1986; Herdendorf 1987). Estimates vary on the number of species use the coastal wetlands in the Great Lakes. Whillans (1987) estimated that over 90% about 200 species of fish in the Great Lakes are dependent on wetlands for at least some part of their life cycle while Jude and Pappas (1992) found 47 species closely related to coastal wetlands....

63p lulanphuong 28-03-2012 66 7   Download