Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish-Reference-Cited by-同舟云学术

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Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish

Published:2021-07-28 Issue:8 Volume:30 Page:916-931
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Lin Chengxing¹,Zhang Furong¹,Yang Qin¹,Meng Ju¹,He Laping¹,Deng Li¹,Ye Chun¹,Zeng Xuefeng¹

Affiliation:

1. School of Liquor and Food Engineering, Guizhou University, Guiyang, China

Funder

Natural Science Foundation of China

Key Project in Agricultural of Guizhou Province

Guizhou Provincial Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1957049

Reference32 articles.

1. Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product

2. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage

3. Time-related changes in intramuscular lipids of French dry-cured ham

4. Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

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1. Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation;Food Chemistry: X;2024-06

2. Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review;International Journal of Food Science & Technology;2024-01-18

3. Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation;Food Chemistry: X;2022-10

4. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation;Journal of Food Biochemistry;2022-09-19

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