The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation
- Author
- DISSARAPHONG, Sirima1 ; BENJAKUL, Soottawat1 ; VISESSANGUAN, Wonnop2 ; KISHIMURA, Hideki3
[1] Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
[2] National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand
[3] Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan - Source
Bioresource technology. 2006, Vol 97, Num 16, pp 2032-2040, 9 p ; ref : 38 ref
- ISSN
- 0960-8524
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology; Biotechnology; Energy; Pollution
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Fermentation Fish sauce Halophilic bacteria Histamine Tuna viscera
- Keyword (fr)
- Bactérie Fermentation Halophilie Histamine Microbiologie Propriété physicochimique Sauce poisson Stockage Thon Viscère
- Keyword (en)
- Bacteria Fermentation Halophily Histamine Microbiology Physicochemical properties Fish sauce Storage Tuna (Tunny fish) Viscus
- Keyword (es)
- Bacteria Fermentación Halofilia Histamina Microbiología Propiedad fisicoquímica Salsa pescado Almacenamiento Atún Víscera
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18016631
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.biortech.2005.10.007 
https://dx.doi.org/10.1016/j.biortech.2005.10.007
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