Introduction of a Data-Driven Approach for Salmon Fish Sauce Production
Author:
Affiliation:
1. Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
2. Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
Publisher
Japan Association of Food Preservation Scientists
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jafps/44/3/44_135/_pdf
Reference31 articles.
1. 1) FUKAMI, K., FUNATSU, Y., KAWASAKI, K. and WATABE, S.: Improvement of fish-sauce odor by treatment with bacteria isolated from the fish-sauce mush (moromi) made from frigate mackerel, J. Food Sci., 69. 45~49 (2004)
2. 2) LOPETCHARAT, K., CHOI, Y. J., PARK, J. W. and DAESCHEL, M. A.: Fish sauce products and manufacturing: a review, Food Rev. Intl., 17. 65~88 (2001)
3. 3) TAIRA, W., FUNATSU, Y., SATOMI, M., TAKANO, T. and ABE, H.: Changes in extractive components and microbial proliferation during fermentation of fish sauce from underutilized fish species and quality of final products, Fisheries Sci., 73. 913~923 (2007)
4. 4) YONGSAWATDIGUL, J., RODTONG, S. and RAKSAKULTHAI, N.: Acceleration of Thai fish sauce fermentation using proteinases and bacterial starter cultures, J. Food Sci., 72. M382~M390 (2007)
5. 5) ZHENG, B., LIU, Y., HE, X., HU, S., LI, S., CHEN, M. and JIANG, W.: Quality improvement on half-fin anchovy (Setipinna taty) fish sauce by Psychrobacter sp. SP-1 fermentation, J. Sci. Food Agric., 97. 4484~4493 (2017)
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