Accelerated production of reduced-salt sardine fish sauce under pressurized carbon dioxide, combining mild heating and proteolysis
Author:
Affiliation:
1. Graduate school of Agriculture, Saga University
2. The United Graduate School of Agricultural Sciences Kagoshima University
3. Faculty of Agriculture, College of Natural Sciences, Institute of Education and Research, 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/28/3/28_FSTR-D-21-00303/_pdf
Reference31 articles.
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2. Chaveesuk, R. Smith, J.P. and Simpson. B.K. (1993). Production of fish sauce and acceleration of sauce fermentation using proteolytic enzymes. J. Aquat. Food Prod. Technol., 2, 59-77.
3. Chindapan, N., Sablani, S.S., Chiewchan, N., and Devahastin, S. (2013). Modeling and optimization of electrodialytic desalination of fish sauce using artificial neural networks and genetic algorithm. Food Bioproc. Tech., 6, 2695-2707.
4. Fadhlaoui-Zid, K., Curiel, J.A., Landeta, G., Fattouch, S., Reverón, I., Rivas, B.D.I., Sadok, S., and Muñoz, R. (2012). Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel, Food Control, 25, 89-95.
5. Fidaleo, M., Moresi, M., Cammaroto, A., Ladrange, N., and Nardi, R. (2013). Modelling of soy sauce desalting by electrodialysis, Food Bioproc. Tech., 6, 1681-1695.
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