Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production-Reference-Cited by-同舟云学术

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Application of Pressurized Carbon Dioxide during Salt-Reduced Sardine Fish Sauce Production

Published:2020 Issue:2 Volume:26 Page:195-204
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Noma Seiji¹²,Koyanagi Lisa³,Kawano Shuhei⁴,Hayashi Nobuyuki¹²

Affiliation:

1. Faculty of Agriculture, College of Natural Sciences, Institute of Education and Research, Saga University

2. The United Graduate School of Agricultural Sciences Kagoshima University

3. Graduate School of Agriculture, Saga University

4. Faculty of Agriculture, Saga University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/2/26_195/_pdf

Reference28 articles.

1. Bi, X., Wang, Y., Hu, X., and Liao, X. (2018). Decreased resistance of sublethally injured Escherichia coli O157:H7 to salt, mild heat, nisin and acids induced by high pressure carbon dioxide. Int. J. Food Microbiol., 269, 137-143.

2. Dissaraphong, S., Benjakul, S, Visessanguan, W., and Kishimura, H. (2006). The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation. Bioresour. Technol., 97, 2032-2040.

3. Dixon, N.M. and Kell, D.B. (1989). The inhibition by CO₂ of the growth and metabolism of micro-organisms. J. Applied Bacteriol., 67, 109-136.

4. Gildberg, A., Espejo-Hermes, J., and Magno-Orejana, F. (1984). Acceleration of autolysis during fish sauce fermentation by adding acid and reducing the salt content. J. Sci. Food Agr., 35, 1363-1369.

5. Ibe, A. (2014). Amines contained in food. J. Cookery Sci. Japan, 47, 341-347.

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1. Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture;Foods;2024-08-23

2. Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality;Foods;2024-08-16

3. Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains;Foods;2024-04-30

4. Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings;Food Bioscience;2024-04

5. Extraction of citrus pectin using pressurized carbon dioxide and production of its oligosaccharides;Food Bioscience;2024-02

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