100 Scientifc reports of fermented food

Record 1 of 100
TI: Title Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak , a Thai low-salt fermented fish product
AU: Author Paludan-Mueller, C*; Valyasevi, R; Huss, H; Gram, L
AF: Affiliation Danish Institute for Fisheries Research, Technical University of Denmark, Lyngby, Denmark, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok, Thailand, [mailto:cpm@dfu.min.dk]
SO: Source Journal of Applied Microbiology [J. Appl. Microbiol.]. Vol. 92, no. 2, pp. 307-314. Feb 2002.
IS: ISSN 1364-5072
PB: Publisher Blackwell Science Ltd
DO: DOI 10.1046/j.1365-2672.2002.01544.x
AB: Abstract Aims: To evaluate the importance of garlic for fermentation of a Thai fish product, and to differentiate among garlic-/inulin-fermenting lactic acid bacteria (LAB) at strain level. Methods and Results: Som-fak was prepared by fermentation of a mixture of fish, salt, rice, sucrose and garlic. pH decreased to 4.5 in 2 days, but omitting garlic resulted in a lack of acidification. LAB were predominant and approximately one third of 234 isolated strains fermented garlic and inulin (the carbohydrate reserve in garlic). These strains were identified as Lactobacillus pentosus and Lact. plantarum . Randomly Amplified Polymorphic DNA (RAPD) analysis revealed one major RAPD type (29 strains) isolated from all stages of fermentation. Conclusion: Garlic was essential for acidification of som-fak and garlic-fermenting strains constituted a significant, homogeneous part of the LAB flora. Significance and Impact of the Study: The present study indicates the role of fructans (garlic/inulin) as carbohydrate sources for LAB. Fructan fermenters may have several biotechnological applications, for example, as probiotics.
LA: Language English
SL: Summary Language English
PY: Publication Year 2002
PD: Publication Date 20020200
PT: Publication Type Journal Article
DE: Descriptors Lactic acid bacteria; Phenotypes; Genotyping; Fermentation; garlic; probiotics; fructan; inulin; Genotypes; Fermented products; Acidification; Food additives; Lactobacillus plantarum; Lactobacillus pentosus; Thailand
ID: Identifiers som-fak; fish products; garlic; garlic-fermenting lactic acid bacteria
TR: ASFA Input Center Number CS0207271
CL: Classification J 02722 Biodegradation, growth, nutrition and leaching; A 01017 Human foods; Q1 01624 Secondary products
UD: Update 200203
SF: Subfile Microbiology Abstracts B: Bacteriology; Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5325296
F1: Fulltext Info 1364-5072,92,2,307-314,2002
A1: Alert Info 20011231


Record 2 of 100
TI: Title Production of fermented fish sauce from wasted salted fish, herring, intestines and halophilic microbes.
OT: Original Title Produksjon av fermentert fiskesaus fra nedklasset saltfisk, sild, pyllorus og startkultur
AU: Author Skjerdal, T; Pedersen, G
SO: Source Rapport. Fiskeriforskning [Rapp. Fiskeriforsk.]. no. 13, 17 pp. 2001.
IS: ISSN 0806-6221
AB: Abstract Several tons of salted cod are wasted every year. In this project it has been investigated whether this fish could be utilized in production of fermented fish sauce. Fish sauce is much used in South East Asia to give rice dishes taste and essential amino acids. It is produced from two parts of fish (mackerel, anchovies sardines etc.) and one part salt. The results from this project show that production of fish sauce from wasted heavy salted cod is possible. Addition of herring, intestines and halophilic microbes accelerates the process and improves the yield, colour, flavour and nutrition value of the sauce.Original Abstract: Det nedklasses og kasseres aarlig flere titalls tonn saltfisk og klippfisk. I dette prosjektet er det undersoekt om denne ressursen kan nyttegjoeres i produksjon av fermentert fiskesaus. Fiskesaus er et utbredt produkt i Soer-Oest Asia. Den framstilles ved aa la to deler fisk og on del salt staa til det har blitt en gylden saus med fyldig aroma. Dette tar fra 6 maaneder til 2 aar. Maalet med prosjektet er aa identifisere og karakterisere halofile bakterier som gir gunstig og rask smaksutvikling i fermentert fiskesaus, og anvende disse til produksjon av startkulturer og fiskesaus fra nedklasset saltfisk. Forsoekene har vist at de kan produseres fiskesaus fra saltfisk uten andre tilsetninger enn vann og salt, men modningsprosessen tar mer enn 2 aar. Tilsetning av smaksutviklende bakterier, torskeslo og sild gir imidlertid moden saus av god kvalitet i loepet av 6-8 maaneder. De smaksutviklende isolatene er funnet etter analyser av ca 220 bakterieisolater fra saltfisk og fiskesaus. Den mest effektive bakterien for produksjon av fiskesaus er en roedmiddbakterie. Arbeidet med kultursamlingen har gitt mange nye ideer til anvendelse av nedklasset saltfisk. Samlingen er et godt utgangspunkt for bioprospektering av biokjemikalier som er tilpasset hoeye eller vekslende saltkonsentrasjoner. Prosjektet har ogsaa gitt verdifulle kunnskap for produktutvikling i saltfiskindustrien. Denne rapporten er, med unntak av kapittel 6, identisk med sluttrapporten til Norges Forskningsraad for prosjektet "Identifisering av halofile bakterier for rask produksjon av fiskesaus fra nedklasset saltfisk".
LA: Language Norwegian
SL: Summary Language English; Norwegian
PY: Publication Year 2001
PD: Publication Date 20010000
PT: Publication Type Journal Article
DE: Descriptors Processing fishery products; Processed fishery products; Fermented products; Fish wastes; Waste utilization; Intestines; Cured products; Food technology; Microbiology; Feasibility; Norway
TR: ASFA Input Center Number SK0100268
CL: Classification Q1 01623 Processing methods, instruments and factories
UD: Update 200112
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5275594
F1: Fulltext Info 0806-6221,,13,17 pp,2001
A1: Alert Info 20011231


Record 3 of 100
TI: Title New technology for producing paste-like fish products using lactic acid bacteria fermentation
AU: Author Yin, Li-Jung; Jiang, Shann-Tzong
AF: Affiliation Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan 202, R.O.C., [mailto:sjiang@mail.ntou.edu.tw]
CF: Conference 6. Asian Fisheries Forum, Kaohsiung (Taiwan), 25-30 Nov 2001
SO: Source 6th Asian Fisheries Forum Book of Abstracts. p. 340. 2001.
PB: Publisher Asian Fisheries Society, Unit A, Mayaman Townhomes 25 Mayaman Streeet UP Village, Quezon City Philippines
AB: Abstract To develop a new processing technique, ground mackerel mince was mixed with 4% sucrose, 1% glucose, 2% NaCl and various amounts of water depending upon the type of products (mince:water: 1:1 for producing fish butter, 1:2 for fish pudding and 1:3 for fish custard) and then inoculated the lactic acid bacteria (LAB) similar to Lactobacillus plantarum CCRC10069, Lactococcus lactis subsp. lactis CCRC 12315, Lactobacillus helveticus CCRC 14092, Pediococcus pentosaceus L or P. pentosaceus S. During 48 h fermentation at 37 degree C, rapid growth of LAB, decline in pH, suppress of main microflora and increases in whiteness, Hunter L and sensory quality were observed and the VBN of all fermented samples were still below 25 mg/100 g. After 48 h fermentation, the sensory evaluation and photographic records suggested that the developed fish butter, fish pudding and fish custard had high acceptability by panels. According to the results obtained from this study, various LAB fermented fish products can be produced by only adjusting the water content of substrates and this technique has very high commercial potential.
LA: Language English
PY: Publication Year 2001
PD: Publication Date 20010000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Fermentation; Fishery products; Food processing; Lactic acid bacteria; Fermented products; Minced products; Processing fishery products; Tuna fisheries; Pediococcus pentosaceus; Lactobacillus helveticus; Lactobacillus plantarum; Lactococcus lactis; Scombridae
ID: Identifiers Albacores; Bonitos; Mackerels; Tunas
TR: ASFA Input Center Number CS0212192
CL: Classification Q4 27470 Food Products; Q1 01626 Food technology
UD: Update 200206
SF: Subfile ASFA Marine Biotechnology Abstracts; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5341619
A1: Alert Info 20011231


Record 4 of 100
TI: Title Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand
AU: Author Tanasupawat, S; Shida, O; Okada, S; Komagata, K
AF: Affiliation Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
SO: Source International Journal of Systematic and Evolutionary Microbiology [Int. J. Syst. Evol. Microbiol.]. Vol. 50, no. 4, pp. 1479-1485. Jul 2000.
IS: ISSN 1466-5026
PB: Publisher Society for General Microbiology
AB: Abstract Eleven strains of homofermentative, rod-shaped lactic acid bacteria and five strains of heterofermentative, sphere-shaped lactic acid bacteria were isolated from fermented fish (pla-ra and pla-chom) in Thailand. They were identified as new species and named Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., respectively, on the basis of phylogenetic analysis of the 16S rRNA gene sequences, DNA relatedness and phenotypic characteristics. The type strain of L. acidipiscis is FS60-1(T) (=PCU 207(T)=NRIC 0300(T)=HSCC 1411(T)=JCM 10692(T)=TISTR 1386(T)) and the type strain of Weissella thailandensis is FS61-1(T) (=PCU 210(T)=NRIC 0298(T)=HSCC 1412(T)=JCM 10695(T)=TISTR 1384(T)).
LA: Language English
SL: Summary Language English
PY: Publication Year 2000
PD: Publication Date 20000700
PT: Publication Type Journal Article
DE: Descriptors Fermented food; Taxonomy; Lactic acid bacteria; Phenotyping; Thailand; New species; Organism morphology; DNA; Phylogeny; Fermented products; Processed fishery products; Nucleotide sequence; Lactobacillus acidipiscis; Weissella thailandensis; Thailand
ID: Identifiers nucleotide sequence; 16S rRNA; lactic acid bacteria; fermentation
TR: ASFA Input Center Number CS0108836
CL: Classification J 02710 Identification, taxonomy and typing; A 01017 Human foods; Q1 01203 Taxonomy and morphology
UD: Update 200104
SF: Subfile Microbiology Abstracts B: Bacteriology; Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4768283
F1: Fulltext Info 1466-5026,50,4,1479-1485,2000
A1: Alert Info 20011231


Record 5 of 100
TI: Title Nutritional composition, yield and consumer response to a semi-fermented fish product prepared from underutilized fish species of the Bangladesh coastline.
AU: Author Mansur, MA; Islam, MN; Bhuiyan, AKMA; Haq, ME
AF: Affiliation Department of Fisheries Technology, Bangladesh Agricultural University Mymensingh 2202 Bangladesh
SO: Source Indian Journal of Marine Sciences [Indian J. Mar. Sci.]. Vol. 29, no. 1, pp. 73-76. 2000.
IS: ISSN 0379-5136
AB: Abstract Nutritional composition, yield and consumers' acceptability of a ground semi-fermented fish product prepared from the underutilized fish species of the Bay of Bengal have been studied. The product was prepared by a traditional semifermentation method, identical for the preparation of "Sheedal shutki", and was subsequently dried in oven, ground, packed in polyethylene bags and stored in ambient condition. Quality in terms of nutritional composition was found comparable to other fish products of Bangladesh. Comparative study on the acceptability of the new product, traditional Sheedal shutki from both Puntius sp. and miscellaneous sea fish species show that the new product is equally acceptable. Yield study indicated that commercial production can be attempted if the raw fish is available at a cheap price. Overall results of the study show that the product can be easy to handle, transport and store, and can easily be incorporated with the cereal based diet.
LA: Language English
SL: Summary Language English
PY: Publication Year 2000
PD: Publication Date 20000000
PT: Publication Type Journal Article
DE: Descriptors Marine fish; Underutilized species; Fishery products; Minced products; Fermented products; Nutritive value; Consumers; Human food; Bangladesh; ISW, Bangladesh; ISW, Indian Ocean, Bengal Bay
ID: Identifiers acceptability; comparative studies
ER: Environmental Regime Marine
TR: ASFA Input Center Number DP0000487
CL: Classification Q1 01624 Secondary products; O 5040 Processing, Products and Marketing
UD: Update 200012
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 4804080
F1: Fulltext Info 0379-5136,29,1,73-76,2000
A1: Alert Info 20011231


Record 6 of 100
TI: Title Changes in proteolytic and amylolytic activities in Macrobrachium rosenbergii post larvae fed on fish silage based diet.
AU: Author Ali, MS; Chaudhari, A; Sahu, NP
AF: Affiliation CIFE Versova, Mumbai 400 061 India
SO: Source J. Aquacult. Trop. Vol. 15, no. 3, pp. 243-252. 2000.
IS: ISSN 0970-0846
AB: Abstract Three experimental diets containing either fish meal (FM), acid silage (AS) or fermented fish silage (FS) were fed to three experimental groups of Macrobrachium rosenbergii post larvae having five replicates each. Changes in amylolytic and proteolytic activity along with biochemical composition of tissue were studied as indicator parameters to evaluate the acceptability of silage based diet. The changes in amylolytic and proteolytic activities among the treatments were not significantly different (P > 0.05) indicating similar digestive enzyme response to both fish meal and silage beased diet. An increasing trend of proteolytic activity was observed which was statistically insignificant, while a significant (P < 0.05) decreasing trend was observed in case of amylolytic activity in all treatments with respect to time. With regard to tissue protein content and proteolytic activity fermented fish silage showed encouraging result compared to others, even though the difference is statistically insignificant (P > 0.05). Post larvae fed on silage based diets registered higher weight gain at the end of the experiment with no adverse effect on survivability, establishing silage based diet as a possible alternative to fish meal.
LA: Language English
SL: Summary Language English
PY: Publication Year 2000
PD: Publication Date 20000000
PT: Publication Type Journal Article
DE: Descriptors Freshwater crustaceans; Fish silage; Tissues; Food conversion; Substrata; Macrobrachium rosenbergii; India, Maharashtra, Greater Mumbai Dist., Mumbai
ID: Identifiers experimental culture; larvae; diets; growth; correlation
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number DP0100413
CL: Classification Q1 01583 Shellfish culture; Q3 01583 Shellfish culture
UD: Update 200106
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 5129276
F1: Fulltext Info 0970-0846,15,3,243-252,2000
A1: Alert Info 20011231


Record 7 of 100
TI: Title Quality characteristics of southeast Asian salt-fermented fish sauces.
AU: Author Cho, Y-J; Im, Y-S; Park, H-Y; Choi, Y-J
AF: Affiliation Faculty of Food Science and Biotechnology, Food Science and Technology Major, Pukyong National University Pusan 608-737 Korea
SO: Source Journal of the Korean Fisheries Society. Pusan [J. Korean Fish. Soc.]. Vol. 33, no. 2, pp. 98-102. 2000.
IS: ISSN 0374-8111
AB: Abstract To investigate quality characteristics of southeast Asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast Asian salt-fermented fish sauces. The range of chemical compositions were 60.6- 72.8% moisture, 18.2- 25.8% ash, 0.9- 13.7% crude protein and 14.1- 338.6 mg/100ml VBN. The pH and salinity were 4.66- 5.91, 24.1- 30.6/%, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of ATP similar to IMP, HxR, Hx and uric acid) were in the ranges of 0.140- 2.199g, 115.4- 1,643.0mg, 46.4- 9,056.3 mg in 100 ml, and 0.829- 9.564/mu mol in 1ml, respectively. Southeast Asian salt-fermented fish sauces were rich in free amino acids, such as glutamic acid, lysine, leucine, alanine, aspartic acid, valine and isoleucine in the roder.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 2000
PD: Publication Date 20000000
PT: Publication Type Journal Article; Numerical data
DE: Descriptors Fermented products; Biochemical analysis; Amino acids; Quality control; Nutritive value; Biochemical composition; ISEW, Asia
ER: Environmental Regime Marine
TR: ASFA Input Center Number KR0100185
CL: Classification Q1 01627 Food quality and standards
UD: Update 200110
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5206753
F1: Fulltext Info 0374-8111,33,2,98-102,2000
A1: Alert Info 20011231


Record 8 of 100
TI: Title Chemical and Microbiological Properties of Mehiawah - A Popular Fish Sauce in the Gulf
AU: Author Al-Jedah, JH; Ali, MZ; Robinson, RK*
AF: Affiliation Central Food Control Laboratory, Doha, Qatar, Department of Food Science and Technology, University of Reading, England
SO: Source Journal of Food Science and Technology (Mysore) [J. Food Sci. Technol. (Mysore)]. Vol. 36, no. 6, pp. 561-564. Nov-Dec 1999.
IS: ISSN 0022-1155
AB: Abstract Poor handling of raw fish at ambient temperature can easily lead to contamination with pathogens like Salmonella, Listeria monocytogenes and Escherichia coli and there was concern that mehiawah, a spiced, fermented fish sauce popular in the Gulf States, could pose a health hazard to consumers. An extensive examination of home-made and commercial samples of mehiawah revealed that samples were free from vegetative pathogens even after storage for several months at 20-25 degree C; Bacillus cereus was identified in one sample. The inhibitory nature of the product was confirmed, when fresh mehiawah was inoculated with Salmonella typhi, Staphylococcus aureus, Vibrio parahaemolyticus and E. coli. Only V. parahaemolyticus survived beyond 14 days and even this species could not be detected at 21 days. It was concluded that, during routine manufacture, the initial processing of the fish eliminated any serious contamination, while the combined effects of salt, acidity, spices and, perhaps fatty acids from the fish oil, arrested the growth of any pathogens that might enter the product during bottling.
LA: Language English
SL: Summary Language English
PY: Publication Year 1999
PD: Publication Date 19991200
PT: Publication Type Journal Article
DE: Descriptors Fermented products; Pathogenic bacteria; Degradation; Microbiological analysis; Chemical composition; Fermentation; Pathogens; Contamination; mehiawah; fish sauce; USA, Gulf Coast; Salmonella; Listeria monocytogenes; Bacillus cereus; Escherichia coli; Vibrio parahaemolyticus
ID: Identifiers fish sauce; mehiawah
TR: ASFA Input Center Number CS0010376
CL: Classification Q1 01624 Secondary products; A 01017 Human foods
UD: Update 200007
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Microbiology Abstracts A: Industrial & Applied Microbiology
AN: Accession Number 4694755
F1: Fulltext Info 0022-1155,36,6,561-564,1999
A1: Alert Info 20011231


Record 9 of 100
TI: Title Bycatch utilization in the Philippines
AU: Author Legaspi, AS
AF: Affiliation 1236 Musa Street, Sampaloc, Manila 1008 Philippines
CF: Conference FAO/DFID Expert Consultation on Bycatch Utilization in Tropical Fisheries, Beijing (China), 21-28 Sep 1998
ED: Editor Clucas, I (ed); Teutscher, F (ed)
SO: Source Report and proceedings of FAO/DFID Expert Consultation on Bycatch Utilization in Tropical Fisheries. Beijing, China, 21-28 September 1998. pp. 105-113. 1999.
IB: ISBN 0859545040
PB: Publisher Natural Resources Institute (NRI), Chatham (UK)
AB: Abstract An account is given of trawl bycatch utilization in the Philippines. The bycatch and trash fish are usually landed in ice-chilled condition and then sold to fish brokers, wholesalers and retailers for the fresh fish market, to processors for drying and fermenting or for aquaculture feeds and fishmeal manufacture. The eventual use depends on the quality of the landed catch. The following topics are covered: composition of bycatch; on-board handling of bycatch; landing and distribution; utilization system; dried products; fermented fish products; cured products; minced fish products; fishmeal; aquaculture feeds; quality assessment and economic loss at different levels; stimulants to bycatch utilization; and, hindrances to fish utilization.
LA: Language English
PY: Publication Year 1999
PD: Publication Date 19990000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Marine fisheries; Trawling; By catch; Catch composition; Fishery industry; Fishery products; Product development; Feed composition; Fish meal; Fish utilization; ISEW, Philippines
ER: Environmental Regime Marine
TR: ASFA Input Center Number FA0000887
CL: Classification Q1 01621 General; Q3 01581 Aquaculture: General
UD: Update 200007
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 4738894
A1: Alert Info 20011231


Record 10 of 100
TI: Title Characterization of lactic acid bacteria isolated from a Thai low-salt fermented fish product and the role of garlic as substrate for fermentation
AU: Author Paludan-Mueller, C; Huss, HH; Gram, L
AF: Affiliation Danish Institute for Fisheries Research, Department of Seafood Research, Technical University of Denmark, Building 221, DK-2800 Lyngby, Denmark, [mailto:cpm@dfu.min.dk]
SO: Source International Journal of Food Microbiology [Int. J. Food Microbiol.]. Vol. 46, no. 3, pp. 219-229. 18 Feb 1999.
IS: ISSN 0168-1605
DO: DOI 10.1016/S0168-1605(98)00204-9
AB: Abstract Lactic acid bacteria (LAB) isolated from raw materials (fish, rice, garlic and banana leaves) and processed som-fak (a Thai low-salt fermented fish product) were characterized by API 50-CH and other phenotypic criteria. Lactococcus lactis subsp. lactis and Leuconostoc citreum were specifically associated with fish fillet and minced fish, Lactobacillus paracasei subsp. paracasei with boiled rice and Weisella confusa with garlic mix and banana leaves. In addition, Lactobacillus plantarum, Lactobacillus pentosus and Pediococcus pentosaceus were isolated from raw materials. A succession of aciduric, homofermentative lactobacillus species, dominated by Lb. plantarum/pentosus, was found during fermentation. In total, 9% of the strains fermented starch and 19% fermented garlic, the two main carbohydrate components in som-fak. The ability to ferment garlic was paralleled by a capacity to ferment inulin. An increased percentage of garlic fermenting strains was found during fermentation of som-fak, from 8% at day 1 to 40% at day 5. No starch fermenting strains were isolated during fermentation. Three mixed LAB cultures, composed of either starch fermenting Lc. lactis subsp. lactis and Lb. paracasei subsp. paracasei, or garlic fermenting Lb. plantarum and Pd. pentosaceus, or a combination of these strains were inoculated into laboratory prepared som-fak with or without garlic. In som-fak without garlic, pH was above 4.8 after three days, irrespective of addition of mixed LAB cultures. The starch fermenting LAB were unable to ferment som-fak and sensory spoilage occurred after three days. Fermentation with the combined mix of starch and garlic fermenting strains led to production of 2.5% acid and a decrease in pH to 4.5 in two days. The fermentation was slightly slower with the garlic fermenting strains alone. This is the first report describing the role of garlic as carbohydrate source for LAB in fermented fish products.
LA: Language English
SL: Summary Language English
PY: Publication Year 1999
PD: Publication Date 19990218
PT: Publication Type Journal Article
DE: Descriptors Processing fishery products; Fermented products; Biochemical analysis; Lactic acid bacteria; Fermentation; Carbohydrates; Fishery products; Lactococcus lactis lactis; Leuconostoc citreum; Lactobacillus paracasei paracasei; Weisella confusa; Lactobacillus plantarum; Lactobacillus pentosus; Pediococcus pentosaceus
ID: Identifiers garlic; substrates
TR: ASFA Input Center Number CS9914043
CL: Classification Q1 01626 Food technology; A 01017 Human foods
UD: Update 199908
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Microbiology Abstracts A: Industrial & Applied Microbiology
AN: Accession Number 4506900
F1: Fulltext Info 0168-1605,46,3,219-229,1999
A1: Alert Info 20011231


Record 11 of 100
TI: Title Occurence of D-amino acids in fish sauces and other fermented fish products
AU: Author Abe, Hiroki; Park, Jung-Nim; Fukumoto, Yuki; Fujita, Eriko; Tanaka, Tadayoshi; Washio, Takuya; Otsuka, Soichiro; Shimizu, Tetsuji; Watanabe, Katsuko
AF: Affiliation Lab. Mar. Biochem., Grad. Sch. Agric. Life Sci., The Univ. Tokyo Bunkyo, Tokyo 113-8657 Japan
SO: Source Fisheries science. Tokyo [Fish. Sci.]. Vol. 65, no. 4, pp. 637-641. 1999.
IS: ISSN 0919-9268
AB: Abstract Free D-amino acids were determined on the 60 fermented fish sauces collected from Southeast and East Asia. Of major D-amino acids, D-alanine, D-aspartate, and D-glutamate, D-alanine was the most abundant and found in almost all fish sauces. Fish sauces from Myanmer contained significantly higher amounts of these D-amino acids than those from six other countries. In fish sauces differing in the fermentation periods, D-alanine and D-aspartate were highest in the over-aged fish sauce fermented for 22 months. In the 20%-salted fish sauces prepared from sardine and squid, D-alanine increased only in squid preparation in small amount. In the 10%-salted preparations, the D-alanine increase was large in squid preparation along with the high and long lasted viable bacterial count. This increase was largely suppressed in the case of sardine preparation. All of the other fermented fish products also contained D-alanine which varied largely with products and a small amount of D-aspartate. These data indicate that at least D-alanine use is possible as a molecular marker of bacterial activities in the fermented fish products of low salt concentration.
LA: Language English
SL: Summary Language English
PY: Publication Year 1999
PD: Publication Date 19990000
PT: Publication Type Journal Article
DE: Descriptors Amino acids; Fermented products; Biomarkers; Enzymatic activity; Biodegradation; Processed fishery products; Fishery products; Food technology; Sardinops; Asia; Southeast Asia; East Asia
ID: Identifiers D-alanine; D-aspartate; D-glutamate; fish sauce; Sardine
ER: Environmental Regime Marine
TR: ASFA Input Center Number JA0000123
CL: Classification Q1 01624 Secondary products; O 5040 Processing, Products and Marketing
UD: Update 200003
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 4685061
F1: Fulltext Info 0919-9268,65,4,637-641,1999
A1: Alert Info 20011231


Record 12 of 100
TI: Title Quality characteristics of salt-fermented anchovy sauce and sandlance sauce.
AU: Author Oh, K-S
AF: Affiliation Department of Marine Food Science and Technology/Institute of Marine Industry, Gyeongsang National University Tongyeong 650-160 Korea
SO: Source J. Korean Fish. Soc. Vol. 32, no. 3, pp. 252-255. 1999.
IS: ISSN 0374-8111
AB: Abstract The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce (TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the content of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and Delta values were higher in TKS. The contents of total free amino acids in TAS and TKS were 12.40g% (w/v) and 9.549g% (w/v), respectively. The contents of six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and lysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be 108.8mg% (w/v), 60.5mg% (w/v), 62.4mg% (w/v) in TAS, and those in TKS were 60.1mg% (w/v), 24.1mg% (w/v), 67.6mg% (w/v), respectively.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1999
PD: Publication Date 19990000
PT: Publication Type Journal Article; Numerical data
DE: Descriptors Seafood; Food technology; Fermented products; Quality assurance; Processed fishery products; Organoleptic properties; Taste tests; Nutritive value; Amino acids; Nucleotides; Comparative studies; Korea, Rep.
ID: Identifiers Anchovy sauce; Sand lance sauce
ER: Environmental Regime Marine
TR: ASFA Input Center Number KR0100076
CL: Classification Q1 01627 Food quality and standards; O 5040 Processing, Products and Marketing
UD: Update 200105
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 5114591
F1: Fulltext Info 0374-8111,32,3,252-255,1999
A1: Alert Info 20011231


Record 13 of 100
TI: Title Quality investigation of commercial northern sand lance, Ammodytes personatus sauces.
AU: Author Cho, Y-J; Im, Y-S; Lee, K-W; Kim, G-B; Choi, Y-J
AF: Affiliation Faculty of Food Science and Biotechnology, Food Science and Technology Major, Pukyong National University Pusan, 608-737 Korea
SO: Source Journal of the Korean Fisheries Society. Pusan [J. Korean Fish. Soc.]. Vol. 32, no. 5, pp. 612-617. 1999.
IS: ISSN 0374-8111
AB: Abstract The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes personatus sauce (CNS) of Korean traditional salt-fermented fish saurces were evaluated comparing to the traditional northen sand lance, Ammodytes personatus sauce (TNS). The ranges of chemical compositions of the CNSs were 66.5-7 1.0% moisture, 19.3- 24.6% ash, 4.7- 12.0% crude protein, and the pH and salinity were 5.56- 6.47, 24.0- 32.9%, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP similar to IMP, HxR, Hx and uric acid) were in the ranges of 0.781- 1.918 g, 445.9- 1,037.9 mg, 3,258.9- 6,562.6 mg in 100 ml, CNSs, and 4.766- 8.989 mu mol in 1ml CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 nm and total free amino acid than the TNSs. Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1999
PD: Publication Date 19990000
PT: Publication Type Journal Article; Numerical data
DE: Descriptors Food additives; Fishery products; Quality control; Taste; Ammodytes personatus; INW, Korea, Rep.
ER: Environmental Regime Marine
TR: ASFA Input Center Number KR0100135
CL: Classification Q1 01627 Food quality and standards
UD: Update 200110
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5206703
F1: Fulltext Info 0374-8111,32,5,612-617,1999
A1: Alert Info 20011231


Record 14 of 100
TI: Title Effect of goraka concentrate in curing mixture on the quality of traditional fermented fish (Jaadi)
AU: Author Jayasinghe, PS; Fonseka, TSG; Bamunuarachchi, A
AF: Affiliation Institute of Post Harvest Technology, National Aquatic Resources Research and Development Agency, Crow Island, Colombo 15 Sri Lanka
SO: Source Sri Lanka journal of aquatic sciences [Sri Lanka J. Aquat. Sci.]. Vol. 4, pp. 91-97. 1999.
IS: ISSN 1391-2038
NT: Notes Physical medium: Printed matter
AB: Abstract Jaadi is a tropical fermented fish product commonly used to preserve fish during peak seasons. Goraka is an acidic fruit added to give a low pH. Studies have shown that the ideal curing mixture should have salt:fish in a 1:3 ratio. This study was carried out to establish ideal concentration of goraka in curing mixture. Jaadi was made in the laboratory using Sardinella longiceps by altering the concentration of goraka while keeping a 1:3 salt:fish ratio. The ratio of weight of fish:weight of goraka used in the four different treatments were 6:1, 10:1, 12:1, and 15:1. The acceptability and shelf life of different treatments were evaluated using chemical and microbiolgical analyses. Organoleptic tests were carried out by a trained taste panel. The chemical parameters tested were total volatile nitrogen (T) trymethylamine (TMA) oil and free fatty acid (FFA) contents peroxide value pH and dry matter content. Total bacterial counts (TBC) of the samples were also detemmined. The samples were assessed at monthly intervals for six months. The TBC decreased during the fermentation period when fish:goraka ratios were 6:1 and 10:1. The pH oil content and peroxide value also decreased during the fermentation period. The highest decrease in pH was observed when fish:goraka ratio was 6:1. The dry matter content and TVN increased during the fermentation period. The overall acceptability of the product was higher when fish:goraka ratios were 6:1 and 10:1. Since there is no significant difference in the quality and overall acceptability when fish:goraka ratios are 6:1 and 10:1 considering the cost of preparation it appears that a fish:goraka ratio of 10:1 would be the ideal treatment.
LA: Language English
SL: Summary Language English
PY: Publication Year 1999
PD: Publication Date 19990000
PT: Publication Type Journal Article; Numerical data
DE: Descriptors Fermented products; Cured products; Quality control; Fermentation; Processing fishery products
TR: ASFA Input Center Number FA0200407
CL: Classification Q1 01623 Processing methods, instruments and factories
UD: Update 200209
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5447854
F1: Fulltext Info 1391-2038,4,,91-97,1999
A1: Alert Info 20021007


Record 15 of 100
TI: Title Fish consumption patterns in selected major cities of Java
AU: Author Basuki, R; Nikijuluw, VPH
CA: Corporate Author Institut de Recherche pour le Developpement IRD ex ORSTOM, Paris (France); Central Research Institute for Fisheries, Jakarta (Indonesia); European Union
CF: Conference Sosekima, Bandungan (Central Java - Indonesia), 4-7 Dec 1995
ED: Editor Roch, J (ed); Nurhakim, S (ed); Widodo, J (ed); Poernomo, A (ed)
SO: Source Sosekima. Proceedings of socio-economics, innovation and management, 4-7 December 1995, Bandungan. pp. 259-264. 1998.
IB: ISBN 9798186664
PB: Publisher CRIFI, Jakarta (Indonesia)
AB: Abstract Fish consumption in Java seems to be influenced by fondness and preferences, as well as by the products availability. The results of a survey in four major cities show that processed marine fish products are consumed by the majority of people. In Surabaya and Bandung fresh fish and salted boiled fish became favourite foods, while in Semarang pressure-cooked fish and salted fish became the most favourite ones. In Yogyakarta, almost all respondents prefer to consume fresh, salted and salted boiled fish. Generally, the consumer complained about the quality of products, especially for salted and salted boiled fish. More than 60% of respondents in Surabaya did not satisfy with salted and salted boiled fish qualities. In Semarang, consumer dissatisfaction reached more than 20% for salted fish and more than 50% for salted boiled fish. In Bandung, fermented fish and salted fish were admitted as low quality products. Regarding the consumer budget, the more they earned, the more fish they consumed. Compared with the total expenses, the fish consumption reached 10 to 14%. Finally, the improvement of the quality and the products diversification apparently would increase the demand.
LA: Language English
SL: Summary Language English; Indonesian
PY: Publication Year 1998
PD: Publication Date 19980000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Fish consumption; Taste; Availability; Quality; Fishery products; Economics; ISEW, Indonesia, Jawa
ER: Environmental Regime Marine
TR: ASFA Input Center Number IF9901273
CL: Classification Q1 01644 Economics
UD: Update 199909
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4592403
A1: Alert Info 20011231


Record 16 of 100
TI: Title [Improvement in the traditional method of processing 'Lanhouin' in Benin.]
OT: Original Title Amelioration de la methode traditionnelle de fabrication de 'Lanhouin' au Benin
CA: Corporate Author FAO/DANIDA Programme for Integrated Development of Artisanal Fisheries in West Africa (IDAF), Cotonou (Benin)
ED: Editor Tohouegnon C, P; Diei, Y; Dehy, L
SO: Source FAO, Cotonou (Benin). 14 pp. Sep 1998.
PB: Publisher FAO, Cotonou (Benin)
NU: Other Numbers FAO DIPA/WP/134
AB: Abstract The findings are presented of a study conducted to assist the women fisherfolk of Benin to increase their income by producing and selling new products obtained from fermented fish. Details are given of the stages involved, describing both the traditional method and an improved method to provide a higher quality product. Two products were produced from the fermented fish using the improved method: 'houissin', a liquid product; and, 'lanhouin', a solid product.
LA: Language French
SL: Summary Language French
PY: Publication Year 1998
PD: Publication Date 19980900
PT: Publication Type Book Monograph
DE: Descriptors Fermented products; Processing fishery products; Quality assurance; Product development; Benin
ID: Identifiers methodology
TR: ASFA Input Center Number FA0000778
CL: Classification Q1 01623 Processing methods, instruments and factories
UD: Update 200007
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4738785
A1: Alert Info 20011231


Record 17 of 100
TI: Title (Fish fermentation in Guinea-Bissau)
OT: Original Title A fermentacao de pescado em Guine-Bissau
AU: Author Primeiro, DLda C; N'Canha, DI
AF: Affiliation Centro de Investigacao Pesqueira Aplicada C.P. 102, Bissau Guine-Bissau
CA: Corporate Author FAO, Rome [Italy]
CF: Conference 6. FAO Expert Consult. on Fish Technology in Africa, Kisumu (Kenya), 27-30 Aug 1996
ED: Editor Teutscher, F (ed)
SO: Source Report and proceedings of the sixth FAO Expert Consultation on Fish Technology in Africa. Kisumu, Kenya, 27-30 August 1996. Rapport et contributions de la sixieme Consultation d'experts FAO sur la technologie du poisson en Afrique. Kisumu, Kenya, 27-30 aout 1996. no. 574, pp. 85-87. [FAO Fish. Rep./FAO Rapp. Peches]. 1998.
IS: ISSN 0429-9337
IB: ISBN 9250041217
NU: Other Numbers FAO FIIU/R574(Bi)
AB: Abstract An examination was made of the different types of fermented fish products produced in Guinea-Bissau, identifying their processing characteristics and the people carrying out such activities in the Bijagos Archipelago. The socioeconomic importance of women processors in the region is discussed. The processing of fermented fish is an artisanal activity and the process varies from one country to another. In Guinea-Bissau, fermented fish products constitute an excellent food, which contributes as a protein source in the diet of the people, especially in rural zones. Treatment by fermentation enables the processing of fish of inferior quality or underutilized species. Fermentation allows recuperation of all deteriorated products. Two particular methods are evidenced: fermentation with or without salt. Both methods are followed by drying.
LA: Language Portuguese
SL: Summary Language French
PY: Publication Year 1998
PD: Publication Date 19980000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Processing fishery products; Fermented products; Food technology; Women; Guinea-Bissau
ID: Identifiers socioeconomic aspects
TR: ASFA Input Center Number FA9900106
CL: Classification Q1 01626 Food technology
UD: Update 199903
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4473125
F1: Fulltext Info 0429-9337,,574,85-87,1998
A1: Alert Info 20011231


Record 18 of 100
TI: Title (Chemical control of Dermestes spp. (Coleoptera, Dermestidae), main enemy of stocked processed fish)
OT: Original Title Lutte chimique contre Dermestes spp. (Coleoptera, Dermestidae), principal ravageur des poissons transformes stockes
AU: Author Gueye-N'Diaye, A; Golob, P; Johnson, S; Diakite, B; N'Dior, E
AF: Affiliation Faculte des Sciences et Techniques, Universite Cheikh Anta Diop B.P. 5005 Dakar Senegal
CA: Corporate Author FAO, Rome [Italy]
CF: Conference 6. FAO Expert Consult. on Fish Technology in Africa, Kisumu (Kenya), 27-30 Aug 1996
ED: Editor Teutscher, F (ed)
SO: Source Report and proceedings of the sixth FAO Expert Consultation on Fish Technology in Africa. Kisumu, Kenya, 27-30 August 1996. Rapport et contributions de la sixieme Consultation d'experts FAO sur la technologie du poisson en Afrique. Kisumu, Kenya, 27-30 aout 1996. no. 574, pp. 105-116. [FAO Fish. Rep./FAO Rapp. Peches]. 1998.
IS: ISSN 0429-9337
IB: ISBN 9250041217
NU: Other Numbers FAO FIIU/R574(Bi)
AB: Abstract The results are presented of 3 studies conducted in Senegal to test the efficacy of pyrethrinoids and organophosphates against Dermestes infestation of fish processed artisanally. Primiphosmethyl and deltamethrine were showed to be the most efficacious, and may be recommended for dried fermented fish products.
LA: Language French
SL: Summary Language French
PY: Publication Year 1998
PD: Publication Date 19980000
PT: Publication Type Book Monograph; Conference; Numerical data
DE: Descriptors Fermented products; Dried products; Infestation; Quality assurance; Insecticides; Processed fishery products; Dermestes
TR: ASFA Input Center Number FA9900111
CL: Classification Q1 01627 Food quality and standards
UD: Update 199903
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4473130
F1: Fulltext Info 0429-9337,,574,105-116,1998
A1: Alert Info 20011231


Record 19 of 100
TI: Title Characterization of fermented fish waste used in feeding trials with broilers
AU: Author Hammoumi, A; Faid, M*; El yachioui, M; Amarouch, H
AF: Affiliation Institut Agronomique et Veterinaire Hassan II BP 6202 Rabat-Instituts, Morocco
SO: Source Process Biochemistry [Process Biochem.]. Vol. 33, no. 4, pp. 423-427. Mar 1998.
IS: ISSN 0032-9592
DO: DOI 10.1016/S0032-9592(97)00092-7
AB: Abstract Chopped pilchard waste was mixed with 15% molasses and inoculated with a starter culture made of Lactobacillus plantarum. The silage was incubated at 22 degree C for 20 days. Changes in the nutritional quality and biochemical properties (pH, dry matter, minerals, total and non-protein nitrogen, lipids and fiber) were monitored during a fermentation period of 15 days. The product obtained by fermentation was incorporated with bran and barley to make three formulas, which were then fed to broilers in four trials using five broilers each. The weight gain in broilers was recorded for 20 days. Results indicated that pH decreased considerably in the fermenting product and then remained constant at 4.2 and 4.5 in the two trials. Total nitrogen decreased slightly, whereas non-protein nitrogen increased significantly. The nutritional assays showed a net increase in the broiler weight relatively to the control diet. All the formulas made with the combinations of different proportions of ingredients resulted in similar growth of broilers compared with the commercial control-feed formula.
LA: Language English
SL: Summary Language English
PY: Publication Year 1998
PD: Publication Date 19980300
PT: Publication Type Journal Article
DE: Descriptors Waste utilization; Fish wastes; Fermented products; Feeding experiments; Feed composition; Agriculture; Biochemistry; Animal nutrition; Fermentation; Waste treatment; Fishery products; Feeds; chickens; Sardina; Sardinops; Lactobacillus plantarum
ID: Identifiers Chicken feed
ER: Environmental Regime Marine
TR: ASFA Input Center Number CS9900829
CL: Classification Q1 01625 Non-edible products; A 01018 Animal foods
UD: Update 199903
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Microbiology Abstracts A: Industrial & Applied Microbiology
AN: Accession Number 4351087
F1: Fulltext Info 0032-9592,33,4,423-427,1998
A1: Alert Info 20011231


Record 20 of 100
TI: Title Financing value-added fish production in Thailand (a case study of Pla-ra production in Kalasin)
AU: Author Wajananawat, L
AF: Affiliation Office of Technical Services and Planning Bank for Agriculture and Agricultural Cooperatives 469 Nakornsawan Road, Bangkok Thailand
CA: Corporate Author FAO, Rome (Italy)
CF: Conference Workshop on Financing Value-added Production and Marketing of Fishery Products in Asia and the Pacific, Kuala Lumpur (Malaysia), 26-30 May 1997
ED: Editor Tietze, U
SO: Source Report of the Workshop on Financing Value-added Production and Marketing of Fishery Products in Asia and the Pacific. Kuala Lumpur (Malaysia), 26-30 May 1997. no. 577, pp. 101-117. [FAO Fish. Rep.]. 1998.
IS: ISSN 0429-9337
IB: ISBN 9251041636
NU: Other Numbers FAO FIIT/R577
AB: Abstract A case study is presented on the financing by the Bank for Agriculture and Agricultural Cooperatives of fermented fish production in Thailand. Pla-ra is the most popular of the fermented fish products of Thailand, and can be eaten as a condiment or side dish. A description is given of the different types of fermented fish products in Thailand, the production process, the nutritional characteristics of the products, investment and production expenses, yields, prices, and revenues. An analysis is made of fund flows and financial returns; it is shown that the production of fermented fish products in Thailand had very high returns of investments. Marketing channels are described and the main factors which affect the economic success of the production are identified as: continuous raw material supply, availability of adequately skilled labour, plant location and appropriate production technologies and packaging.
LA: Language English
PY: Publication Year 1998
PD: Publication Date 19980000
PT: Publication Type Book Monograph; Conference; Numerical data
DE: Descriptors Fermented products; Processing fishery products; Financing; Economic feasibility; Thailand
TR: ASFA Input Center Number FA9900092
CL: Classification Q1 01644 Economics
UD: Update 199903
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4473111
F1: Fulltext Info 0429-9337,,577,101-117,1998
A1: Alert Info 20011231


Record 21 of 100
TI: Title Lactic acid bacteria found in fermented fish in Thailand
AU: Author Tanasupawat, S; Okada, S; Komagata, K
AF: Affiliation Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
SO: Source Journal of General and Applied Microbiology [J. Gen. Appl. Microbiol.]. Vol. 44, no. 3, pp. 193-200. 1998.
IS: ISSN 0022-1260
AB: Abstract Forty-seven strains of homofermentative rod-shaped and 5 heterofermentative sphere-shaped lactic acid bacteria were isolated from 4 kinds of fermented fish (pla-ra, pla-chom, kung-chom, and hoi-dong) in Thailand. These bacteria were separated into four groups by phenotypic and chemo- taxonomic characteristics, including fluorometric DNA-DNA hybridization. Five strains (Group I) contained meso-diaminopimelic acid in the cell wall. Four strains were identified as Lactobacillus pentosus, and one strain was L. plantarum. Tested strains of this group produced DL-lactic acid. The rest of the rod-shaped bacteria, 23 strains (Group II) and 19 strains (Group III), lacked meso-di-aminopimelic acid in the cell wall and were identified as L. farciminis and Lactobacillus species, respectively. The tested strains of these groups produced L-lactic acid. The amount of cellular fatty acids of C16:0 and C18:1, and the DNA base compositions were significant for differentiating the strains in Groups II and III. Five strains of cocci in chains (Group IV) produced gas from glucose The tested strains of this group produced D-lactic acid. They were identified as a Leuconostoc species. The distribution of these bacteria in fermented fish in Thailand is discussed.
LA: Language English
SL: Summary Language English
PY: Publication Year 1998
PD: Publication Date 19980000
PT: Publication Type Journal Article
DE: Descriptors Check lists; Microbiological analysis; Microorganisms; Taxonomy; Fishery products; Fermented products; Fermentation; Seafood; Thailand; lactic acid bacteria; Fermented food; DNA; Hybridization analysis; Lactobacillus pentosus; Thailand
ID: Identifiers lactic acid bacteria
TR: ASFA Input Center Number CS9911895
CL: Classification Q1 01624 Secondary products; H 4000 Food and Drugs; A 01017 Human foods; J 02710 Identification, taxonomy and typing
UD: Update 199912
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Health & Safety Science Abstracts; Microbiology Abstracts A: Industrial & Applied Microbiology; Microbiology Abstracts B: Bacteriology
AN: Accession Number 4532905
F1: Fulltext Info 0022-1260,44,3,193-200,1998
A1: Alert Info 20011231


Record 22 of 100
TI: Title Preparation, nutrient composition and digestibility of fermented shrimp head silage
AU: Author Fagbenro, OA; Bello-Olusoji, OA
AF: Affiliation Department of Fisheries and Wildlife, Federal University of Technology, P.M.B. 704, Akure, Nigeria
SO: Source Food Chemistry [Food Chem.]. Vol. 60, no. 4, pp. 489-493. Aug 1997.
IS: ISSN 0308-8146
DO: DOI 10.1016/S0308-8146(96)00314-7
AB: Abstract Raw heads of the river prawn, Macrobrachium vollenhovenii, were fermented with Lactobacillus plantarum at 30 degree C using molasses or cassava starch as the carbohydrate source. After incubation for 7 days, a desirable and stable pH < 4.5 was attained, and the carbohydrate source did not affect non-protein nitrogen (NPN) content or the proximate composition of the liquid silage after 30 days incubation. Hydrolysed feather meal, poultry by-product meal or soybean meal, used as alternative filler, was blended with the liquid silage (85:15, w/w) and solar-dried. The dried shrimp head silage meals were incorporated as protein supplements into pelleted semi-purified diets for catfish, Clarias gariepinus. Apparent digestibility coefficients of dry matter, crude protein, gross energy and essential amino acids in the silage by catfish fingerlings was high (>70%). It was concluded that dried fermented fish silage is suitable and has a potential as a protein feedstuff in fish diets.
LA: Language English
SL: Summary Language English
PY: Publication Year 1997
PD: Publication Date 19970800
PT: Publication Type Journal Article
DE: Descriptors Feed composition; Head; Nutritive value; Fish silage; Digestibility; Diets; Fish culture; Waste utilization; Fermented products; Shrimp fisheries; Fish wastes; Nutrients; Silage; Macrobrachium vollenhovenii
ID: Identifiers African river prawn
ER: Environmental Regime Freshwater; Brackish
TR: ASFA Input Center Number CS9821501
CL: Classification Q1 01624 Secondary products; O 5040 Processing, Products and Marketing; Q3 01582 Fish culture; Q4 27470 Food Products; O 5060 Aquaculture
UD: Update 199810
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts; ASFA Aquaculture Abstracts; ASFA Marine Biotechnology Abstracts
AN: Accession Number 4371209
F1: Fulltext Info 0308-8146,60,4,489-493,1997
A1: Alert Info 20011231


Record 23 of 100
TI: Title Antibacterial potential of lactic acid bacteria isolated from fermented fish products in Thailand
AU: Author Ben Embarek, PK; Wedell-Neergaard, C; Kongpun, O; Huss, HH
AF: Affiliation FAO Regional Office for Asia and the Pacific Maliwan Mansion, Phra atit Road 39, 10200, Bangkok Thailand
ED: Editor James, DG (ed)
SO: Source Asia Pacific Fishery Commission. Summary report of and papers presented at the tenth session of the Working Party of Fish Technology and Marketing. Colombo, Sri Lanka, 4-7 June 1996. pp. 39-41. [FAO Fish. Rep.]. 1997.
IS: ISSN 0429-9337
IB: ISBN 9251040354
NU: Other Numbers FAO FIIU/R563
AB: Abstract In Thailand and other countries in south-east Asia, fermented fish products are very popular. Lactic acid bacteria (LAB) flora present in the product play an important role in the organoleptic properties and shelf-life of these products and in particular in products with a low salt content. However, studies on the role of LAB in the safety of these products are very limited. Therefore, a study was conducted to screen fermented fish products from Thailand for LAB with inhibitory activity against Listeria monocytogenes , a common food-borne pathogenic bacteria. From a total of 56 samples representing 17 product types, a total of 4150 LAB colonies was screened for their inhibitory activity against Listeria . Fifty-eight isolates only were found to have anti-Listeria activity. From the products analyzed, it can be noted that LAB completely dominated the microbial flora at a level of 6-8 Log cfu /g fish. The results show that apparently, LAB with inhibitory activity against Listeria are not common in low-salt fermented fish products in Thailand. No correlation could be identified between products containing inhibitory isolates and any of the recorded parameters: raw material, product type, geographical origin, microbiology or chemical properties. The isolates with anti-Listeria activity will be further studied in Denmark for their potential in biopreservation.
LA: Language English
SL: Summary Language English
PY: Publication Year 1997
PD: Publication Date 19970000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Fermented products; Pathogenic bacteria; Bacteriology; Processed fishery products; Public health; Thailand
TR: ASFA Input Center Number FA9800663
CL: Classification Q1 01627 Food quality and standards; Q5 01524 Public health, medicines, dangerous organisms
UD: Update 199809
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA 3: Aquatic Pollution & Environmental Quality
AN: Accession Number 4358554
F1: Fulltext Info 0429-9337,,,39-41,1997
A1: Alert Info 20011231


Record 24 of 100
TI: Title Some bio-chemical changes of fermented fish (jaadi) during bio-preservation
AU: Author Jayasinghe, P; Fonseka, TSG; Bamunuarachchi, A
AF: Affiliation Institute of Post Harvest Technology, National Aquatic Resources Agency Crow Island, Mattakkuliya, Colombo-15 Sri Lanka
CA: Corporate Author FAO, Rome (Italy)
CF: Conference 10. Sess. of the Working Party on Fish Technology and Marketing of the Asian-Pacific Fishery Commission (APFIC), Colombo (Sri Lanka), 4-7 Jun 1996
ED: Editor James, DG (ed)
SO: Source Asia-Pacific Fishery Commission. Summary report of and papers presented at the tenth session of the Working Party on Fish Technology and Marketing, Colombo, Sri Lanka, 4-7 June 1996. no. 563, pp. 335-343. [FAO Fish. Rep.]. 1997.
IS: ISSN 0429-9337
IB: ISBN 9251040354
AB: Abstract Jaadi was made in the laboratory using Sardinella sp. altering the fish to salt ratio while keeping the goraka (Garcinia gamboges) to fish ratio as 1:10. Samples were removed for determination of the following parameters: TVN, TMA and amino nitrogen, oil, peroxide value, salt, dry matter, pH, protein, and total plate counts. Organoleptic assessments of the samples were also performed. A development of a cheesy aroma, from faint to strong, was observed during the study period. The pH showed a downward variation from 5.3 to 4.45. Salt concentration increased from 13.17% to 25.33% while dry matter decreased from 45% to 33% during a 2-3 month period. All the samples at their highest peroxide value, had the corresponding oil concentration at its maximum level. TVN content increased from 22.9mg/100g to 89mg/10Omg. TMA content increased continuously ranging from 3.17 mg/100g up to 8.9mg/100g. Amino nitrogen decreased after a 28-day period from 0.42 mg to 0.34 mg then increased from 0.34 mg to 0.78 mg. It was found that total plate count increased from 4.6x10 super(2) to 9.6x10 super(3) in the first month. Organoleptically, the best quality fermented fish was obtained with 3:1 fish:salt concentration.
LA: Language English
SL: Summary Language English
PY: Publication Year 1997
PD: Publication Date 19970000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Processing fishery products; Fermented products; Organoleptic properties; Quality assurance; Sardinella
TR: ASFA Input Center Number FA9900440
CL: Classification Q1 01627 Food quality and standards
UD: Update 199904
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4497621
F1: Fulltext Info 0429-9337,,563,335-343,1997
A1: Alert Info 20011231


Record 25 of 100
TI: Title Nutritive value of dried lactic acid fermented fish silage and soybean meal in dry diets for juvenile catfish, Clarias gariepinus (Burchell, 1822)
AU: Author Fagbenro, O; Jauncey, K; Krueger, R
AF: Author Affilition Department of Fisheries and Wildlife, Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria
SO: Source Journal of applied ichthyology/Zeitschrift fur angewandte Ichthyologie. Hamburg, Berlin [J. Appl. Ichthyol./Z. Angew. Ichthyol.], vol. 13, no. 1, pp. 27-30, 1997
IS: ISSN 0175-8659
AB: Abstract Dry diets containing either fish meal (C-FM) or dried fermented fish silage and soybean meal blend (1:1,/ww) (C-FS) as the sole protein source, were fed to triplicate groups of juvenile Clarias gariepinus (10.8 plus or minus 0.3 g) at 5 % body weight per day for 70 days. Catfish fed the C-FS diet showed reduced (P < 0.05) growth rate, feed conversion, protein efficiency and digestibility. Lower amounts of available amino acids in the C-FS diet resulted in inferior nutritive value for catfish growth than in the C-FM diet. Postprandial changes in plasma amino acids showed similar patterns in both diet treatments, but the maximal mean levels attained for the C-FS diet were correspondingly lower and occurred earlier than with the C-FM diet. There were no effects of feeding C-FS diet on the hepatosomatic index but carcass analysis showed that body protein deposition was lower (P < 0.05). Differences in haematocrit, haemoglobin content and liver histology were demonstrated but were not pathological. Lower digestible energy of C-FS diet also contributed to the poor performance of catfish in this treatment. Results of this study indicate that C. gariepinus cannot metabolize protein from co-dried fish silage as efficiently as fish meal protein when used as the sole dietary protein.
LA: Language English
SL: Summary Language English
PY: Publication Year 1997
PD: Publication Date 19970000
PT: Publication Type Journal Article
DE: Descriptors Diets; Food conversion; Proteins; Digestibility; Amino acids; Histology; Energy balance; Clarias gariepinus
ID: Identifiers growth
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number BF9700860
CL: Classification Q1 01582 Fish culture; Q3 01582 Fish culture
UD: Update 199712
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 4212942
F1: Fulltext Info 0175-8659,13,1,27-30,1997
A1: Alert Info 20001231


Record 26 of 100
TI: Title Studies on the utilization of wastes from fish processing. 1. Characteristics of lactic acid bacteria for preparing skipjack tuna viscera silage
AU: Author Yoon, H-D; Lee, D-S; Ji, C-I; Suh, S-B
AF: Affiliation Sanitation & Processing Research Division, National Fisheries Research and Development Agency, Pusan 619-900, Korea
SO: Source J. Korean Fish. Soc. Vol. 30, no. 1, pp. 1-7. 1997.
IS: ISSN 0374-8111
AB: Abstract In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, Lactobacillus bulgaricus KCTC 3188 and L. plantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjack tuna viscera. The optimum temperature and pH on bacterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were 35 degree C and around pH 6.0, respectively. The optimum concentrations of the carbohydrate sources added to the broths were 7% for dextrose and 10% for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacteria (ESS) was significantly declined from 5.9 to about 4.0 after 42 days of storage at 35 degree C. Though the content of volatile basic nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at 35 degree C, VBN content in silages slightly increased from an initial value of 62-65 mg/100 g to final value of 113-155 mg/100 g over 42 days. The silage fermented by L. plantarum reached a maximum concentration of amino nitrogen and showed 81% of hydrolysis degree after 4 days of storage at 35 degree C.
LA: Language Korean
SL: Summary Language English; Korean
PY: Publication Year 1997
PD: Publication Date 19970000
PT: Publication Type Journal Article; Numerical data
DE: Descriptors Processing fishery products; Waste utilization; Fish wastes; Canned products; Fish silage; Katsuwonus pelamis
TR: ASFA Input Center Number FA9800585
CL: Classification Q1 01623 Processing methods, instruments and factories
UD: Update 199806
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4312533
F1: Fulltext Info 0374-8111,30,1,1-7,1997
A1: Alert Info 20011231


Record 27 of 100
TI: Title A study on the rapid processing of hydrolyzed anchovy paste and its quality stability
AU: Author Han, B-H; Kim, S-H; Cho, H-D; Cho, M-G; Bae, T-J
AF: Affiliation Department of Food Science and Technology, Pukyong National University, Pusan 608-737, Korea
SO: Source J. Korean Fish. Soc. Vol. 30, no. 1, pp. 79-87. 1997.
IS: ISSN 0374-8111
AB: Abstract A study on the processing method of anchovy (Engraulis japonica) hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolysed using commercial proteases, Complex enzyme-2000 (CE) and Alcalase (AL), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were 7.0, 52 degree C, 7%, and 8.0, 60 degree C, 6%, respectively. The rational amount of water for homogenization, agitation speed, and hydrolysing time were 100% (w/w), 100rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at l00 degree C for 30 min. Minimal NaCl concentration for long-term preservation was 15%, and this could be reduced to 12% by adding 5% of KCl. Yield of the AHP based on the total nitrogen content was 94.6-97.0%, and 86.0-89.2% of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with 12% NaCl and 5% KCl were 9.3-9.9%, 6.1-6.2, and below 13 mg/100 g, respectively. The AHP was stable at 26 plus or minus 3 degree C for 60 days on bacterial growth, and addition of 0.05% of rosemary (Herbilox) extract was effective to inhibit the lipid oxidation of the AHP during storage.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1997
PD: Publication Date 19970000
PT: Publication Type Journal Article; Numerical data
DE: Descriptors Processing fishery products; Minced products; Quality assurance; Engraulis japonica
TR: ASFA Input Center Number FA9800594
CL: Classification Q1 01627 Food quality and standards
UD: Update 199806
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4312542
F1: Fulltext Info 0374-8111,30,1,79-87,1997
A1: Alert Info 20011231


Record 28 of 100
TI: Title Trial production of a seasoning like soy sauce made of salmon backbones.
OT: Original Title Sake nakabone o riyo shita shoyuyo chomiryo no shisaku
AU: Author Taro, Takanori; Kamimura, Shunichi
AF: Affiliation Iwate Prefectural Inland Fisheries Technology Center Yoriki 1-474, Matsuo, Iwate 028-73 Japan
SO: Source Bull. Iwate Prefect. Fish. Technol. Cent. no. 1, pp. 47-57. 1997.
IB: ISBN 13430114
AB: Abstract Trial production of a seasoning was examined to explore the effective utilization of salmon backbones that stick to meat. The backbones used for the following three productions were processed into paste with an electric mill. Production 1: The paste was put into salt water with or without the soy sauce 'Koji' and fermented. Production 2: The paste was autoclaved and separated into lees and extract. The lees were mixed with Aspergillus oryzae. After additional mixing, the mixture fermented. Production 3: The paste and the wheat molded with Aspergillus oryzae were put into three different concentration of salt water and incubated at 40 degree C. Each extract of these mashes fermented independently using a bioreactor with fixed lactobacillus and yeast. The results in Production 1 indicated that the protease from 'Koji' hydrolyzed the protein of the 'Koji' easier than that of the paste. In Production 2, the free amino acid composition of the seasoning was between that of soy sauce and the commercial fish sauce 'Shottsuru'. Production 3 indicated that a minimum salt concentration in the mash of 10% was needed to prevent rotting, and the adequate incubation period was 4 days. Fermentation by fixed bacteria proceeded faster at lower salt concentrations.
LA: Language Japanese
SL: Summary Language English
PY: Publication Year 1997
PD: Publication Date 19970000
PT: Publication Type Journal Article
DE: Descriptors Fermented products; Fermentation; Processed fishery products; Bioreactors; Aspergillus oryzae
ID: Identifiers Salmon; Backbone; Seasoning; Fermented fish sauce
TR: ASFA Input Center Number JA0200827
CL: Classification Q1 01624 Secondary products
UD: Update 200203
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5337158
A1: Alert Info 20011231


Record 29 of 100
TI: Title Utilisation of fermented fish and poultry offals in feed for common carp (Cyprinus carpio)
AU: Author Jagannathe Rao, R; Mahendrakar, NS; Chakrabarty, NM; Raghavan, SL
AF: Author Affilition Animal Products Technology, CFTRI, Mysore-570013, India
SO: Source Seafood export journal. Cochin [SEAFOOD EXPORT J.], vol. 27, no. 3, pp. 17-23, 1996
IS: ISSN 0037-010X
AB: Abstract Fermented silages from fish and poultry offals were incorporated in fish feed formulations replacing fish meal. Feeding of common carp (Cyprinus carpio) under cage culturing system was carried out in order to evaluate the nutritive quality of silages. The isonitrogenous and isocaloric feeds in the mash form were used initially upto 30 weeks followed by feeding with extruded feeds upto 51 weeks. No mortality was noticed during the entire feeding period. Gain in weight per fish was 116.2,118.3 and 98.8g when fed with diets containing fish viscera silage, poultry intestine silage and fish meal after 30 weeks and 232.6, 226.7 and 220.5g after 51 weeks respectively. The offal silages were nutritionally superior to fish meal. No marked dietary influence was observed on proximate composition of whole fish.
LA: Language English
PY: Publication Year 1996
PD: Publication Date 19960000
PT: Publication Type Journal Article
TR: ASFA Input Center Number DP9600600
CL: Classification Q1 01582 Fish culture; Q3 01582 Fish culture
UD: Update 199701
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 3983606
F1: Fulltext Info 0037-010X,27,3,17-23,1996
A1: Alert Info 20001231


Record 30 of 100
TI: Title Improvements and developments of fermented fish products
AU: Author Gildberg, A; Stroem, T
AF: Author Affilition Norwegian Inst. Fish. Aquacult., Breivika, P.O. Box 2511 N-9002 Tromsoe, Norway
CF: Conference 9. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Cochin (India), 7-9 Mar 1994
CA: Corporate Author FAO Indo-Pacific Fishery Comm., Bangkok (Thailand)
SO: Source RESEARCH CONTRIBUTIONS PRESENTED AT THE NINTH SESSION OF THE INDO-PACIFIC FISHERY COMMISSION WORKING PARTY ON FISH TECHNOLOGY AND MARKETING. COCHIN, INDIA, 7-9 MARCH 1994, FAO, ROME (ITALY), 1995, no. 514, Suppl., pp. 129-140, FAO fisheries report. Rome [FAO FISH. REP.], no. 514, Suppl.
IS: ISSN 0429-9337
IB: ISBN 92-5-103707-8
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R514-Suppl
AB: Abstract During centuries a great pool of knowledge about traditional fish fermentation has accumulated, but so far little has been done to improve traditional methods to yield products with the safety and stability to meet modern international standards. Due to the growing skepticism towards chemical preservatives, the demand for biopreservation methods is increasing. To meet this demand efforts should be made to develop safe methods for the preparation of standardized fermented fish products for new potential markets. The present paper reviews recent developments within this field and indicates some important topics for future research and development.
LA: Language English
SL: Summary Language English
PY: Publication Year 1995
PT: Publication Type Book Monograph; Conference
DE: Descriptors preservation (fishery products); fermented products; processing fishery products; food technology; product development; biological control
TR: ASFA Input Center Number FA9501226
CL: Classification Q1 01627 Food quality and standards
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3789220
F1: Fulltext Info 0429-9337,,514,l,1995
A1: Alert Info 20001231


Record 31 of 100
TI: Title Microbial and biochemical changes during the fish sauce fermentation
AU: Author Lalitha, KV; Nair, AL; Surendran, PK; Gopakumar, K
AF: Author Affilition Cent. Inst. Fish. Technol., Cochin-682029, India
CF: Conference 9. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Cochin (India), 7-9 Mar 1994
CA: Corporate Author FAO Indo-Pacific Fishery Comm., Bangkok (Thailand)
SO: Source RESEARCH CONTRIBUTIONS PRESENTED AT THE NINTH SESSION OF THE INDO-PACIFIC FISHERY COMMISSION WORKING PARTY ON FISH TECHNOLOGY AND MARKETING. COCHIN, INDIA, 7-9 MARCH 1994, FAO, ROME (ITALY), 1995, no. 514, Suppl., pp. 147-157, FAO fisheries report. Rome [FAO FISH. REP.], no. 514, Suppl.
IS: ISSN 0429-9337
IB: ISBN 92-5-103707-8
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R514-Suppl
AB: Abstract Microbial and biochemical changes in 3 samples of high salt concentration fermented fish sauce prepared from Sardinella longiceps were evaluated. All samples showed lowering of pH. While the concentration of salt decreased after the first month, the total solids, total nitrogen, trimethylamine and total volatile base increased with storage. Results of the quantitative microbiological analysis revealed a significant number of viable bacteria to be present in all 3 sauces only during the first 3 weeks of fermentation. Qualitative analysis showed a gradual reduction of the Gram negative bacteria after 2 weeks of fermentation. Gram positive bacteria, especially Bacillus, predominated the microflora. Low numbers of halophilic microorganisms were found throughout the fermentation process. The halophilic isolates were found to be yeasts - Debaryomyces hansenii. Lactic acid bacteria were not found during the fermentation, presumable being inhibited by the high salt concentration in the environment.
LA: Language English
SL: Summary Language English
PY: Publication Year 1995
PT: Publication Type Book Monograph; Conference
DE: Descriptors processed fishery products; fermented products; quality assurance; microbiology; Bacillus; Debaryomyces hansenii; Sardinella longiceps
TR: ASFA Input Center Number FA9501228
CL: Classification Q1 01627 Food quality and standards
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3789222
F1: Fulltext Info 0429-9337,,514,l,1995
A1: Alert Info 20001231


Record 32 of 100
TI: Title Biological quality of fermented fish offal and chicken by-products
AU: Author Lassen, TM
AF: Author Affilition Dep. Anim. Sci. and Anim. Health, R. Vet. and Agric. Univ., Buelowsvej 13, DK-1870 Frederiksberg C., Denmark
SO: Source AGRIC. SCI. FINL., vol. 4, no. 1, pp. 27-33, 1995
IS: ISSN 0789-600X
AB: Abstract The biological quality of fermented animal by-products prepared from fish and chicken offal was evaluated. A quality index (QI) based on analyses of a few important free amino acids and their corresponding biogenic amines was given. A group separation method based on ion exchange chromatography was found suitable for isolating and purifying amines and amino acids in biological samples. Quality was evaluated in samples fermented with different starter cultures, inoculation sizes and substrate levels. Slow or incomplete fermentation led to the accumulation of biogenic amines, especially tyramine, and resulted in a low QI. Fast initial and continuous stable fermentation for four weeks resulted in low concentrations of biogenic amines and high concentrations of free amino acids and consequently a high QI. The alanine concentration was considered to be a useful tool for estimating proteolysis, and QI related to changes in alanine concentration, lactic acid production and redox potential were considered to give the most useful estimation of the biological quality of fermented fish offal and poultry waste.
LA: Language English
SL: Summary Language English
PY: Publication Year 1995
PT: Publication Type Journal Article
DE: Descriptors fish silage; processed fishery products; fermentation; chromatographic techniques; biochemical analysis; amino acids; quality control; fermented food; feeds; fishery products; poultry
ER: Environmental Regime Marine
TR: ASFA Input Center Number CS9511374
CL: Classification Q1 01623 Processing methods, instruments and factories; A 01018 Animal foods; Q4 27470 Food Products
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA Marine Biotechnology Abstracts
AN: Accession Number 3731020
F1: Fulltext Info 0789-600X,4,1,27-33,1995
A1: Alert Info 20001231


Record 33 of 100
TI: Title Research contributions presented at the Ninth Session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing. Cochin, India, 7-9 March 1994
CF: Conference 9. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Cochin (India), 7-9 Mar 1994
CA: Corporate Author FAO Indo-Pacific Fishery Comm., Bangkok (Thailand)
SO: Source FAO fisheries report. Rome [FAO FISH. REP.], FAO, ROME (ITALY), 1995, 292 pp
IS: ISSN 0429-9337
IB: ISBN 92-5-103707-8
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R514-suppl
AB: Abstract The publication contains the 28 research contributions presented at the Ninth Session of the IPFC Working Party on Fish Technology and Marketing, which covered mainly public health and storage aspects of the microbiology of shrimp and fish, and the science and technology of fermented fish products. Abstracts of the individual contributions are cited individually in this issue of ASFA.
LA: Language English
PY: Publication Year 1995
PT: Publication Type Book Monograph; Conference
DE: Descriptors tuna fisheries; fishery industry; processing fishery products; marketing; food technology; public health; conferences; I, Indo-Pacific
ID: Identifiers IPFC
ER: Environmental Regime Marine
TR: ASFA Input Center Number FA9501213
CL: Classification Q1 01627 Food quality and standards; Q1 01106 Conferences and other meetings; O 5020 Fisheries and Fishery Biology
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 3789207
A1: Alert Info 20001231


Record 34 of 100
TI: Title Water stability, nutrient leaching and nutritional properties of moist fermented fish silage diets
AU: Author Fagbenro, O; Jauncey, K
AF: Author Affilition Inst. Aquacult., Univ. Stirling, Stirling FK9 4LA, UK
SO: Source Aquacultural engineering. Barking [AQUACULT. ENG.], vol. 14, no. 2, pp. 143-153, 1995
IS: ISSN 0144-8609
AB: Abstract Fermented fish silage was prepared from whole mixed-sex tilapia (Oreochromis niloticus), 15% molasses and 5% Lactobacillus plantarum starter culture and used as protein source in tilapia diets. Four alternative binders (carboxymethyl cellulose, corn starch, guar gum or wheat gluten) were incorporated in diets at 3% and their effects on water stability and nutrient leaching were determined. Water stability of the pellets showed that high physical stability of the pellets was maintained regardless of the binder used, and losses of total nitrogen were low (<3%) on a per gram diet recovered basis. All-male O. niloticus fingerlings (mean weight, 48.9 g) were fed the appropriate diets at a rate of 5% of body weight per day, twice daily, for 30 days in a recirculated water system with water temperature maintained at 27 degree C. Apparent digestibility coefficients for dry matter, nitrogen or lipid in the diets were high and similar when carboxymethyl cellulose, corn starch or wheat gluten was used as the binder; but were reduced (P < 0.05) with guar gum.
LA: Language English
SL: Summary Language English
PY: Publication Year 1995
PT: Publication Type Journal Article
DE: Descriptors animal nutrition; feeding experiments; fish silage; feed composition; fish culture; waste utilization; fish wastes; Oreochromis niloticus
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number MB9500526
CL: Classification Q1 01582 Fish culture; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 3794313
F1: Fulltext Info 0144-8609,14,2,143-153,1995
A1: Alert Info 20001231


Record 35 of 100
TI: Title Volatile components in salt-fermented fish and shrimp pastes
AU: Author Cha, YJ; Cadwallader, KR
AF: Author Affilition Dep. Food Sci. & Nutrition, Changwon Natl. Univ., Changwon 641-773, South Korea
SO: Source Journal of Food Science [J. FOOD SCI.], vol. 60, no. 1, pp. 19-24, 1995
IS: ISSN 0022-1147
AB: Abstract Volatile compounds in salt-fermented anchovy, big-eyed herring, hair tail viscera, and shrimp pastes were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). A total of 155 volatile compounds were detected. Of these, 111 were positively identified consisting mainly of aldehydes, ketones, alcohols, esters, aromatics, nitrogen-, and sulfur-containing compounds. Lipid-derived components, such as aldehydes, alcohols, and esters, comprised the majority of volatile compounds from fish pastes, while heterocyclic nitrogen-containing compounds, such as pyrazines, were predominant in shrimp paste.
LA: Language English
SL: Summary Language English
PY: Publication Year 1995
PT: Publication Type Journal Article
DE: Descriptors volatile compounds; fish storage; quality assurance; processed fishery products; seafood; food technology
TR: ASFA Input Center Number CS9605202
CL: Classification Q1 01627 Food quality and standards
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3855848
F1: Fulltext Info 0022-1147,60,1,19-24,1995
A1: Alert Info 20001231


Record 36 of 100
TI: Title Microflora and chemical assessment of an Indonesian traditional fermented fish sauce "bakasang"
AU: Author Ijong, FG; Ohta, Yoshiyuki
AF: Author Affilition Fac. Appl. Biol. Sci., Hiroshima Univ., Kagamiyama, Higashi-Hiroshima, Japan
CA: Corporate Author Hiroshima Univ., Higashi-Hiroshima (Japan). Fac. of Applied Biological Science
SO: Source Applied biological science/Seibutsu Seisangaku Kenkyu. Higashi-Hiroshima [APPL. BIOL. SCI./SEIBUTSU SEISANGAKU KENKYU], vol. 34, no. 2, pp. 95-100, 1995
IS: ISSN 1341-691X
AB: Abstract The microflora and chemical properties of bakasang, a traditional fermented fish sauce which originated in North Celebes, Indonesia was investigated. Total aerobic and anaerobic, lactic acid bacteria, total coliform, spore forming bacteria and staphylococcal counts were determined and the isolate microorganisms from each media were identified. The coliform bacteria were not detected in all samples, but the total staphylococcal count was high in all samples ranging from 4.70 to 5.59 log cfu/ml. Staphylococcus sp. and Lactobacillus sp., were the predominant bacteria isolated from traditional bakasang samples. Generally, traditionally-produced bakasang has a low pH and is relatively high in nutritive value. Glutamic acid, phenylalamine and isoleucine were predominant amino acids.
LA: Language English
SL: Summary Language English; Japanese
PY: Publication Year 1995
PT: Publication Type Journal Article
DE: Descriptors fishery products; fermented products; microbiology; Bacteria; Staphylococcus; Lactobacillus
ID: Identifiers bakasang; fermented fish sauce
TR: ASFA Input Center Number JA9600148
CL: Classification Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3877741
F1: Fulltext Info 1341-691X,34,2,95-100,1995
A1: Alert Info 20001231


Record 37 of 100
TI: Title Nutritional characteristics of the two fermented fish products - Hentak and Ngari of Manipur.
AU: Author Sarojnalini, Ch; Vishwanath, W
AF: Affiliation Department of Life Sciences, Manipur University Canchipur 795 003, Imphal, Manipur India
CF: Conference Natl. Symp. on Aquacrops, Central Institute of Fisheries Education, Versova, Mumbai (India), 16-18 Nov 1994
SO: Source J. Indian Fish. Assoc. Vol. 25, pp. 75-81. 1995.
AB: Abstract Proximate composition and nutritional characteristics of the two fermented fish products Hentak and Ngari of Manipur (India) were evaluated. Percentage of moisture, protein, lipid and ash contents in Hentak and Ngari were respectively, 36.30 versus 36.03; 33.33 versus 38.38; 13.60 versus 13.34 and 11.43 versus 5.49. Digestibility values in feeding trials in laboratory rats for 28 days were 82.37% for Hentak 89.46% for Ngari and that of Casein was 92.69%. The biological value, food conversion ratio and protein efficiency ratio (PER) of Hentak were 96.94, 4.83 and 1.8 respectively and that of Ngari were 97.83, 3.17 and 1.8 respectively. The alpha amino nitrogen of Hentak and Ngari in Pepsin + Trypsin phase were 28.40 and 28.92 respectively. The TBA number, peroxide value and TVBN were within the acceptable limits.
LA: Language English
SL: Summary Language English
PY: Publication Year 1995
PD: Publication Date 19950000
PT: Publication Type Journal Article; Conference
DE: Descriptors Fishery products; Fermentation; Nutritive value; Processed fishery products; India, Manipur
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number DP0200521
CL: Classification Q1 01622 Primary products
UD: Update 200209
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5436418
A1: Alert Info 20021007


Record 38 of 100
TI: Title Nutritive value of diets containing dried lactic acid fermented fish silage and soybean meal for juvenile Oreochromis niloticus and Clarias gariepinus
AU: Author Fagbenro, O; Jauncey, K; Haylor, G
AF: Author Affilition Inst. Aquac., Univ. Stirling, Stirling FK9 4LA, UK
SO: Source Aquatic living resources/Ressources vivantes aquatiques. Nantes [AQUAT. LIVING RESOUR./RESSOUR. VIVANTES AQUAT.], vol. 7, no. 2, pp. 79-85, 1994
IS: ISSN 0990-7740
AB: Abstract Dry diets containing varying levels of dried fermented fish silage and soybean meal blend (FS: SBM) as replacement for 25, 50 or 75% of fish meal protein were fed to juvenile Oreochromis niloticus (8.2 plus or minus 0.1 g) and Clarias gariepinus (10.8 plus or minus 0.3 g) at 5% body weight per day for 70 days. Diets containing co-dried FS: SBM supported weight gains and growth rates similar to those in the control treatment without significant differences (p > 0.05). Feed conversion, protein efficiency ratio and protein productive values followed a similar trend with growth performance values. Apparent protein digestibility decreased in both fish species with increasing dietary level of co-dried FS: SBM. Carcass composition of experimental fish were not affected by the diets and morphological defects were not observed. Results indicate that co-dried FS: SMB can partially replace fish meal protein as well as establish the potential of utilizing waste/undersized tilapias as a protein feedstuff in dry aquaculture diets.
LA: Language English
SL: Summary Language English; French
PY: Publication Year 1994
PT: Publication Type Journal Article
DE: Descriptors nutritive value; diets; comparative studies; fish silage; animal nutrition; growth; juveniles; Pisces; Cichlidae; Oreochromis niloticus; Clariidae; Clarias gariepinus
ID: Identifiers lactic acid fermentation
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number IF9400405
CL: Classification Q1 01425 Nutrition and feeding habits; Q1 01582 Fish culture; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 3584267
F1: Fulltext Info 0990-7740,7,2,79-85,1994
A1: Alert Info 20001231


Record 39 of 100
TI: Title Fermented fish in Africa. A study on processing, marketing and consumption.
OT: Original Title Le poisson fermente en Afrique. Traitement, commercialistation et consommation
AU: Author Essuman, KM
SO: Source FAO DOC. TECH. PECHES, FAO, ROME (ITALY), 1994, no. 329, 86 pp
IS: ISSN 1014-1146
IB: ISBN 92-5-203255-X
PB: Publisher FAO, ROME (ITALY)
AB: Abstract This report is based on surveys carried out in Burundi, Chad, Cote d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic method were identified: fermentation with salting and drying; fermentation and drying without salting, and fermentation with salting but not drying. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important method of preservation of particularly because poor quality fish or unpopular species of fish are usually processed in this way. The sanitary conditions of fermented fish production were generally found to be poor processing methods were not standardized. In the light of the observations made, some recommendations have been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
LA: Language French
SL: Summary Language French
PY: Publication Year 1994
PT: Publication Type Book Monograph
DE: Descriptors processing fishery products; fermented products; food technology; quality assurance; market research; Africa
TR: ASFA Input Center Number FA9401774
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3611682
A1: Alert Info 20001231


Record 40 of 100
TI: Title Nutritive value of diets containing dried lactic acid fermented fish silage and soybean meal for juvenile Oreochromis niloticus and Clarias gariepinus
AU: Author Fagbenro, O; Jauncey, K; Haylor, G
AF: Author Affilition Inst. Aquacult., Univ. Stirling, Stirling FK9 4LA, Scotland, UK
SO: Source Aquatic Living Resources [AQUAT. LIVING RESOUR.], vol. 7, no. 2, pp. 79-85, 1994
IS: ISSN 0990-7740
AB: Abstract Dry diets containing varying levels of dried fermented fish silage and soybean meal blend (FS: SBM) as replacement for 25,50 or 75% of fish meal protein were fed to juvenile Oreochromis niloticus (8.2 plus or minus 0.1 g) and Clarias gariepinus (10.8 plus or minus 0.3 g) at 5% body weight per day for 70 days. Diets containing co-dried FS: SBM supported weight gains and growth rates similar to those in the control treatment without significant differences (p > 0.05). Feed conversion, protein efficiency ratio and protein productive values followed a similar trend with growth performance values. Apparent protein digestibility decreased in both fish species with increasing dietary level of co-dried FS: SBM. Carcass composition of experimental fish were not affected by the diets and morphological defects were not observed. Results indicate that co-dried FS: SBM can partially replace fish meal protein as well as establish the potential of utilizing waste/undersized tilapias as a protein feedstuff in dry aquaculture diets.
LA: Language English
SL: Summary Language English; French
PY: Publication Year 1994
PT: Publication Type Journal Article
DE: Descriptors feeds; Oreochromis niloticus; Clarias gariepinus; nutrition; lactic acid fermentation; silage
CL: Classification Q4 27330 Fish culture
SF: Subfile ASFA Marine Biotechnology Abstracts
AN: Accession Number 3636501
F1: Fulltext Info 0990-7740,7,2,79-85,1994
A1: Alert Info 20001231


Record 41 of 100
TI: Title Application of lactic acid fermentations
AU: Author Han-Ching, L; In, T; Mauguin, S; Mescle, J-F
AF: Author Affilition Dep. Util. and Valoris. Sea Products, Inst. Fr. Rech. Exploit. Mer, Rue l'Ile d'Yeu, B.P. 1049, 44037 Nantes Cedex, France
ED: Editor HALL, GM (ed)
SO: Source FISH PROCESSING TECHNOLOGY., BLACKIE ACADEMIC AND PROFESSIONAL, LONDON (UK), 1994, pp. 193-211
IB: ISBN 0-7514-0280-X
NT: Notes Includes bibliogr.: 93 ref.
PB: Publisher BLACKIE ACADEMIC AND PROFESSIONAL, LONDON (UK)
AB: Abstract The taxonomic and technological characteristics of marine lactic acid bacteria are described and their capacities for use in fish processing are examined. Biochemical studies of the modifications of fish muscle that occur during fermentations provide data that enable the development of technologies and products. Fermented fish technology and fish sauce and fish paste products are detailed. Technological, microbiological and biochemical aspects of fish fermentation are discussed. The lactic acid bacteria play a considerable role in improving the organoleptic, hygienic and nutritional qualities of fish muscle during fermentation, as well as increasing shelf life. They are also important in fresh products stored under vacuum for modified atmosphere, and in highly processed products. Fermentation processes may be combined with other technologies such as extraction of myofibrillar proteins (surimi).
LA: Language English
PY: Publication Year 1994
PT: Publication Type Book Monograph; Bibliography
DE: Descriptors processing fishery products; fermented products; food technology; storage life; quality assurance; quality control
ID: Identifiers lactic acid bacteria
TR: ASFA Input Center Number FA9500468
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3724345
A1: Alert Info 20001231


Record 42 of 100
TI: Title Dried fermented fish silage in diets for Oreochromis niloticus
AU: Author Fagbenro, OA
AF: Author Affilition Inst. Aquacult., Univ. Stirling, Stirling FK9 4LA, UK
SO: Source Israeli Journal of Aquaculture/Bamidgeh [ISR. J. AQUACULT./BAMIDGEH], vol. 46, no. 3, pp. 140-147, 1994
IS: ISSN 0792-156X
AB: Abstract Fermented fish silage was blended (1:1,w/w) with either soybean meal, poultry by-product meal, hydrolized feather meal, or meat and bone meal and oven-dried at 45 degree C for 48 hours. Fingerlings of all-male tilapia (Oreochromis niloticus, 8.2 plus or minus 0.1 g) were fed isoproteic and isocaloric diets (30% crude protein, 3.82 kcal/g energy) containing one of the dried fish silages as a supplement providing 50% of the total dietary protein in dry matter. Differences in mean weight gain, specific growth rate, protein productive value and apparent digestibility of energy values were significant (P < 0.05) among treatments. Fish fed fish silage diets showed a similar (P > 0.05) feed conversion ratio, protein efficiency ratio and apparent digestibility of protein as those fed the control diet. The carcass composition and hepatosomatic index were unaffected by the silage blend. Histological examination of the exocrine pancreas, liver and intestine tissues did not show any lesions suggestive of nutritional imbalance. Hematocrit and hemoglobin content as well as the mean cell hemoglobin concentration values showed no significant differences among the silage treatments. Results of this study showed that fermented fish silage dried with soybean meal, poultry by-product meal, hydrolized feather meal or meat and bone meal is a suitable protein supplement in dry fish diets for tilapia.
LA: Language English
SL: Summary Language English
PY: Publication Year 1994
PT: Publication Type Journal Article
DE: Descriptors Oreochromis niloticus; fish culture; fish silage; feed composition; dried products; fermented products; nutritional requirements
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number CS9506222
CL: Classification Q1 01582 Fish culture; Q1 01624 Secondary products; Q3 01582 Fish culture; Q4 27330 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts; ASFA Marine Biotechnology Abstracts
AN: Accession Number 3726908
F1: Fulltext Info 0792-156X,46,3,140-147,1994
A1: Alert Info 20001231


Record 43 of 100
TI: Title Chemical and nutritional quality of fermented fish silage containing potato extracts, formalin or ginger extracts
AU: Author Fagbenro, O; Jauncey, K
AF: Author Affilition Inst. Aquacult., Univ. Stirling, Stirling FK9 4LA, UK
SO: Source Food Chemistry [FOOD CHEM.], vol. 50, no. 4, pp. 383-388, 1994
IS: ISSN 0308-8146
AB: Abstract Fermented fish silages were prepared from whole tilapia (Oreochromis niloticus), 15% molasses and 5% Lactobacillus plantarum starter culture. After fermentation for 72 h, potato extracts (PE), formalin or ginger extracts (GE) were added at 5 ml/kg silage as proteolytic inhibitor or lipid antioxidant, and incubated at 30 degree C for 30 days. The effects of presence or absence of these additives on various protein and lipid quality parameters were periodically examined. PE had a slight and insignificant effect on protein solubilization and proteolytic activity; hence it was not effective as a proteolytic inhibitor. Formalin prevented further hydrolysis of protein and reduced ammonia production. GE proved effective as an antioxidant in fermented tilapia silage, as the thiobarbituric acid value remained low after 30 days' incubation. The tilapia silages were incorporated into dry tilapia diets and the digestibility of nutrients determined. The formalin-treated tilapia silage diet gave significantly reduced (P < 0.5) digestibility of dry matter, nitrogen or lipid compared to the control, PE-treated or GE-treated silage diets.
LA: Language English
SL: Summary Language English
PY: Publication Year 1994
PT: Publication Type Journal Article
DE: Descriptors fish silage; nutritive value; fermented products; biochemical composition; Oreochromis niloticus
ER: Environmental Regime Marine; Brackish; Freshwater
TR: ASFA Input Center Number CS9514525
CL: Classification Q1 01625 Non-edible products; O 5040 Processing, Products and Marketing
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 3740068
F1: Fulltext Info 0308-8146,50,4,383-388,1994
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Record 44 of 100
TI: Title The development of squid (Todarodes pacificus) sik-hae in Kang-Nung district. 1. The effects of fermentation temperatures and periods on the properties of squid sik-hae
AU: Author Kim, S-M; Jeong, I-H; Cho, Y-J
AF: Author Affilition Dep. Fisheries Resources Development, Kangnung National Univ., Kangnung 210-702, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 27, no. 3, pp. 215-222, 1994
IS: ISSN 0374-8111
AB: Abstract Kang-Nung sik-hae is a traditional Korean fermented fish product which has remained in existence in Kang-Nung district. In order to preserve the traditional culture of Kang-Nung sik-hae and develop it as a commercial product, the property changes of sik-hae were investigated at different fermentation temperatures and periods. The chemical changes during the fermentation of squid (Todarodes pacificus) sik-hae were studied at different fermentation temperatures and periods. The amounts of proximate compositions and salinity did not change significantly at all fermentation temperatures and periods. The value of pH decreased with increasing storage period at all fermentation temperatures except at 5 degree C, whereas that of lactic acid at all fermentation temperatures increased. The amount of total arginine increased slightly up to 10-day of storage and decreased after that. The amount of NH sub(2)-N increased rapidly up to 15-day of storage at all temperatures and increased slightly after that. The amount of TMAO decreased significantly at 15 degree C and 20 degree C and slightly at 5 degree C and 10 degree C, whereas that of TMA increased significantly at 20 degree C up to 5 days of storage and decreased slightly after that. At all experimental temperatures except 5 degree C, the amount of TMA increased or fluctuated in proportion to the increase in fermentation periods. Inosine and hypoxanthine were the main components of nucleotides and their related compounds during the fermentation of sik-hae. Summarizing the above results, the optimum fermentation period of sik-hae was concluded to be 15-days at all experimental temperatures except 5 degree C.
LA: Language Korean
SL: Summary Language English; Korean
PY: Publication Year 1994
PT: Publication Type Journal Article
DE: Descriptors processing fishery products; fermented products; temperature effects; Todarodes pacificus; Korea, Rep., Kang-Nung
TR: ASFA Input Center Number FA9600498
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3938212
F1: Fulltext Info 0374-8111,27,3,215-222,1994
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Record 45 of 100
TI: Title Studies on the preparation of fermented fish products from Alestes nurse
AU: Author Eyo, AA
AF: Author Affilition Natl. Inst. Freshwat. Fish. Res., P.M.B. 6006, New Bussa, Nigeria
CF: Conference FAO Expert Consultation on Fish Technology in Africa, Accra (Ghana), 22-25 Oct 1991
CA: Corporate Author FAO, Rome (Italy)
SO: Source PROCEEDINGS OF THE FAO EXPERT CONSULTATION ON FISH TECHNOLOGY IN AFRICA. ACCRA, GHANA, 22-25 OCTOBER 1991.#COMPTE RENDU DE LA CONSULTATION D'EXPERTS FAO SUR LA TECHNOLOGIE DU POISSON EN AFRIQUE. ACCRA, GHANA, 22-25 OCTOBRE 1991., 1993, pp. 169-172, FAO fisheries report. Rome [FAO FISH. REP.], no. 467, suppl.
IS: ISSN 0429-9337
IB: ISBN 92-5-003353-2
NU: Other Numbers FAO FIIU/R467-suppl
AB: Abstract Alestes nurse was subjected to 3 fermentation processes as follows: (i) paste; (ii) enzyme-hydrolyzed; and (iii) bacteria-fermented. The chemical composition and sensory properties of the fermented fish were examined at the end of the fermentation processes. It was observed that fish fermented into paste possessed the highest crude protein, lipid and ash contents but a lower moisture than the other samples. Also, calcium, sodium and phosphorus were highest in A. nurse paste while magnesium and potassium were highest in the bacteria-fermented samples. A sensory evaluation showed preference for the taste, odour and flavour of the bacteria-fermented fish when compared with the other 2 samples. This was attributed to the effect of lactic acid bacteria in the sample.
LA: Language English
SL: Summary Language English; French
PY: Publication Year 1993
PT: Publication Type Book Monograph; Conference
DE: Descriptors processing fishery products; fermented products; organoleptic properties; taste tests; Alestes nurse
TR: ASFA Input Center Number FA9400135
CL: Classification Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 3520035
F1: Fulltext Info 0429-9337,,467,l,1993
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Record 46 of 100
TI: Title Chemical and nutritional quality of stored fermented fish (tilapia) silage
AU: Author Fagbenro, O; Jauncey, K
AF: Author Affilition Inst. Aquacult., Univ. Stirling, Stirling, UK, FK9 4LA
SO: Source Bioresource Technology [BIORESOUR. TECHNOL.], vol. 46, pp. 207-211, 1993
IS: ISSN 0960-8524
AB: Abstract Fermented fish silage was produced from minced tilapia (Oreochromis niloticus), 15% molasses and 5% Lactobacillus plantarum culture. Initially, batches of the fish silages were fermented at 5, 20, 30 or 35 degree C for 30 days. The pH declined rapidly at 20, 30 and 35 degree C but at 5 degree C, pH decline was slower. Protein solubilization (autolysis) in the fish silages was temperature-dependent as the non-protein nitrogen content (NPN) increased rapidly at higher temperatures. In a second experiment, fish silage was fermented at 30 degree C for 7 days after which autolysis was halted, then stored at 30 degree C for 180 days and analysed at intervals. The NPN attained a maximum of 51.4% of total nitrogen content after 180 days. Proximate composition of tilapia silages varied slightly during storage and there was a slight loss of tryptophan during fermentation and storage. The stored wet tilapia silages were blended with soybean meal (1:1, w/w) and dried. The nutritional value of co-dried tilapia silage as a dietary protein supplement for catfish (Clarias gariepinus) was studied in digestibility experiments. Although the protein quality of wet tilapia silage was reduced during storage, there were no differences (P > 0.05) in the apparent protein digestibility coefficients of diets containing co-dried tilapia silages. It is suggested that autolysis in the stored tilapia silages had little effect on protein digestibility in the catfish.
LA: Language English
SL: Summary Language English
PY: Publication Year 1993
PT: Publication Type Journal Article
DE: Descriptors fish silage; cultured organisms; nutritive value; biochemical composition; fermented products; Oreochromis niloticus; fermented food; Lactobacillus plantarum
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number CS9403285
CL: Classification Q1 01624 Secondary products; Q1 01582 Fish culture; Q3 01582 Fish culture; Q4 27430 Fermentation
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts; ASFA Marine Biotechnology Abstracts
AN: Accession Number 3530798
F1: Fulltext Info 0960-8524,46,,207-211,1993
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Record 47 of 100
TI: Title Characteristics of angiotensin-I converting enzyme inhibitors derived from fermented fish product. 1. Characteristics of angiotensin-I converting enzyme inhibitors derived from salted and fermented anchovy
AU: Author Kim, S-B; Lee, T-G; Park, Y-B; Yeum, D-M; Kim, O-K; Byun, H-S; Park, Y-H
AF: Author Affilition Dep. Food Sci. and Technol., Natl. Fish. Univ. Pusan, Pusan 606-737, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 26, no. 4, pp. 321-329, 1993
IS: ISSN 0374-8111
AB: Abstract The present study was conducted to elucidate the body modulating function of fermented seafood products. Angiotensin converting enzyme (ACE) acts in blood pressure regulation, converting angiotensin I to the potent vasoconstrictor angiotensin II and inactivating the vasodilator bradykinin to raise blood pressure. Salted and fermented anchovy, which is a traditional fermented seafood in Korea, was tested for inhibitory activity against ACE. ACE inhibitory activity of salted anchovy during the period of fermentation was increased with the elapse of fermentation days until fermentation of 60 days, but thereafter decreased inversely. When the fermented product was extracted with 50% ethanol, the ACE inhibitory activity was the highest, the ACE inhibitory activity was proportion to the content of 50% ethanol soluble peptide-nitrogen of the fermented product. From the profiles of gel permeation chromatography on a Bio-Gel P-2 of 50% ethanol soluble fraction obtained from salted and fermented anchovy fermented for 60 days at an ambient temperature, the higher activity fractions were C'(IC sub(50)=97 mu g protein/ml) and D'(IC sub(50)=65 mu g protein/ml). Amino acid analysis showed that the large quantify of threonine, glutamic acid, lysine for C' and serine, proline for D', respectively.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1993
PT: Publication Type Journal Article
DE: Descriptors processed fishery products; fermented products; enzyme inhibitors; Engraulis japonicus
ID: Identifiers angiotensin
TR: ASFA Input Center Number FA9400550
CL: Classification Q1 01625 Non-edible products; O 5040 Processing, Products and Marketing
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 3539902
F1: Fulltext Info 0374-8111,26,4,321-329,1993
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Record 48 of 100
TI: Title Characteristics of angiotensin-I converting enzyme inhibitors derived from fermented fish product. 2. Characteristics of angiotensin-I converting enzyme inhibitors of fish sauce prepared from sardine, Sardinops melanosticta
AU: Author Yeum, D-M; Lee, T-G; Do, J-R; Kim, O-K; Park, Y-B; Kim, S-B; Park, Y-H
AF: Author Affilition Dep. Food and Nutr., Yangsan Junior Coll., Yangsan, Kyongnam 626-800, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 26, no. 5, pp. 416-423, 1993
IS: ISSN 0374-8111
AB: Abstract Fish sauces prepared from sardine, Sardinops melanosticta, were tested for inhibitory activity against angiotensin-I converting enzyme (ACE). Three kinds of fish sauces were prepared from scrap (S), meat (M) and round (R) of sardine, respectively. ACE inhibitory activity of sardine sauce S and R decreased with the elapse of fermentation period, whereas that of sardine sauce M increased to 30 days and thereafter decreased. ACE inhibitory activity of sardine sauce M fermented with koji was higher than that without koji. And occurrence of 5% TCA soluble peptide-nitrogen was similar to tendancy of the ACE inhibitory activity. The ACE inhibitory activity increased with an increment of amounts added and was stable at heat treatment in boiling water bath for 5 hrs. IC sub(50) (Amounts of inhibitors need for 50% inhibition) of the sardine sauce S, M and R fermented with (without) koji during 90 days was 125 mu g (140 mu g), 200 mu g (100 mu g) and 125 mu g (135 mu g), respectively. From the profiles of fractionation of the sardine sauce R fermented without koji for 90 days, the molecular weight of most active fraction was about 1,400 and the amino acids of Glu, Ala, Leu and Lys were found in abundance.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1993
PT: Publication Type Journal Article
DE: Descriptors processed fishery products; fermented products; enzyme inhibitors; Sardinops melanosticta
ER: Environmental Regime Marine
TR: ASFA Input Center Number FA9401364
CL: Classification Q1 01624 Secondary products; O 5040 Processing, Products and Marketing
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 3575846
F1: Fulltext Info 0374-8111,26,5,416-423,1993
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Record 49 of 100
TI: Title Chemical and nutritional quality of raw, cooked and salted fish silages
AU: Author Fagbenro, O; Jauncey, K
AF: Author Affilition Inst. Aquacult., Univ. Stirling, Stirling FK9 4LA, UK
SO: Source Food Chemistry [FOOD CHEM.], vol. 48, no. 4, pp. 331-335, 1993
IS: ISSN 0308-8146
AB: Abstract Fermented fish silages were prepared from whole tilapia (Oreochromis niloticus), molasses and Lactobacillus plantarum starter culture. The effect of cooking and addition of 5% salt on the proximate composition, various protein and lipid quality parameters were measured over a 30-day period of incubation at 30 degree C. The silages were stable during fermentation and storage, and no appreciable loss of nutrient contents was noted. The changes observed were increased degree of autolysis and ammonia production. Addition of salt or cooking of substrate before fermentation prevented continued protein hydrolysis by inhibiting the activity of endogenous autolyzing enzymes and decreased the formation of total volatile bases. The apparent digestibility of dry matter, of nitrogen and of the energy content of silage-based diets for tilapia was higher in both the cooked and salted fish silages than in the raw fish silage.
LA: Language English
SL: Summary Language English
PY: Publication Year 1993
PT: Publication Type Journal Article
DE: Descriptors fish culture; aquaculture products; feed composition; livestock food; fermented products; nutritive value; Oreochromis niloticus
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number CS9420455
CL: Classification Q1 01582 Fish culture; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 3632720
F1: Fulltext Info 0308-8146,48,4,331-335,1993
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Record 50 of 100
TI: Title Fermented fish products in Thailand: Possible development of low salt products with extended shelf life.
AU: Author Gildberg, A
AF: Author Affilition Norwegian Inst. Fish. and Aquacult., Tromsoe, Norway
CF: Conference 8. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Yogjakarta (Indonesia), 24-27 Sep 1991
CA: Corporate Author FAO Indo-Pacific Fisheries Comm., Bangkok (Thailand)
SO: Source PAPERS PRESENTED AT THE EIGHTH SESSION OF THE INDO-PACIFIC FISHERY COMMISSION WORKING PARTY ON FISH TECHNOLOGY AND MARKETING, YOGJAKARTA, INDONESIA, 24-27 SEPTEMBER 1991., FAO, ROME (ITALY), 1992, pp. 110-123, FAO fisheries report. Rome [FAO FISH. REP.], no. 470 Suppl.
IS: ISSN 0429-9337
IB: ISBN 92-5-103257-2
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R470 (Suppl.)
AB: Abstract A brief survey of some aspects on fish fermentation technology in Thailand is given. The paper discusses possibilities of developing low salt fermented fish products with extended shelf life, with particular emphasis on increasing fish protein consumption among children.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Book Monograph; Conference
DE: Descriptors processing fishery products; fermented products; food technology; product development; storage life; Thailand
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2958516
F1: Fulltext Info 0429-9337,,470-Suppl,l,1992
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Record 51 of 100
TI: Title Changes in microbiological and chemical composition during fermentation of fermented fish (peda).
AU: Author Syaefudin, K; Budianto, S; Sunarya,
AF: Author Affilition Natl. Cent. Fish Quality Control and Process. Technol. Dev., (NCQC), Jakarta, Indonesia
CF: Conference 8. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Yogjakarta (Indonesia), 24-27 Sep 1991
CA: Corporate Author FAO Indo-Pacific Fisheries Comm., Bangkok (Thailand)
SO: Source PAPERS PRESENTED AT THE EIGHTH SESSION OF THE INDO-PACIFIC FISHERY COMMISSION WORKING PARTY ON FISH TECHNOLOGY AND MARKETING, YOGJAKARTA, INDONESIA, 24-27 SEPTEMBER 1991., FAO, ROME (ITALY), 1992, pp. 136-141, FAO fisheries report. Rome [FAO FISH. REP.], no. 470 Suppl.
IS: ISSN 0429-9337
IB: ISBN 92-5-103257-2
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R470 (Suppl.)
AB: Abstract Changes in microbiological and chemical composition in fermented fish (Rastrelliger brachysoma ) (peda) during fermentation were investigated. It was found that total plate count increased for the first three days to 2.9 x 10 super(5) and then decreased until 15 days of fermentation. Free fatty acid and free amino acid contents constantly increased for 15 days to 20.10 g/100 g and 111.30 mg/100 g respectively. Histamine content increased and reached a maximum of 37.5 mg/100 g the ninth day, then decreased significantly during the remaining days.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Book Monograph; Conference
DE: Descriptors processing fishery products; fermented products; bacteriology; food technology; quality assurance; Rastrelliger brachysoma
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2958555
F1: Fulltext Info 0429-9337,,470-Suppl,l,1992
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Record 52 of 100
TI: Title Evaluation of fish silage as protein source for poultry.
AU: Author Bigueras-Benitez, CM; Nacorda, HME
AF: Author Affilition Univ. Philippines, Visayas, Coll. Fish., Miago-ao, Iloilo 5023, Philippines
CF: Conference 8. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Yogjakarta (Indonesia), 24-27 Sep 1991
CA: Corporate Author FAO Indo-Pacific Fisheries Comm., Bangkok (Thailand)
SO: Source PAPERS PRESENTED AT THE EIGHTH SESSION OF THE INDO-PACIFIC FISHERY COMMISSION WORKING PARTY ON FISH TECHNOLOGY AND MARKETING, YOGJAKARTA, INDONESIA, 24-27 SEPTEMBER 1991., FAO, ROME (ITALY), 1992, pp. 148-154, FAO fisheries report. Rome [FAO FISH. REP.], no. 470 Suppl.
IS: ISSN 0429-9337
IB: ISBN 92-5-103257-2
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R470 (Suppl.)
AB: Abstract Two samples of fermented fish silage (fish, sargassum, molasses mixture, Lot A, and fish, molasses mixture, Lot B) were evaluated as feed supplement products. The dried and ground fish silage products were used as major protein sources in prepared poultry feeds and were assessed for their nutritional quality in a feeding study done with broiler chicks for six weeks. The control rations (commercial feed) gave satisfactory weight gain, good appetite and healthy chickens with thick plumage. The feeds containing silage gave a lower weight gain, less appetite and chickens with leg weaknesses and thinner plumage. The feed conversion efficiency value were however comparable with those of the control diets. Economics of the rations are presented.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Book Monograph; Conference
DE: Descriptors processed fishery products; fermented products; fish silage; feed; feed efficiency
CL: Classification Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2959344
F1: Fulltext Info 0429-9337,,470-Suppl,l,1992
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Record 53 of 100
TI: Title Use of fermented ensilage based diet in enhancing the growth of common carp (Cyprinus carpio var. communis ).
AU: Author Manikandavelu, D; Neethiselvan,; Jagatheesan, G; Sundarsanam, K
AF: Author Affilition Fish. Coll., Tuticorin, India
SO: Source FISH. TECHNOL. SOC. FISH. TECHNOL. COCHIN., vol. 29, no. 2, pp. 111-113, 1992
IS: ISSN 0015-3001
AB: Abstract Three isoprotein feeds containing 25% protein namely, rice bran and groundnut oil cake (control), rice bran and fish meal, rice bran, fish meal and fermented fish ensilage were used in the feeding experiments. After 45 days of feeding trial in water recirculatory system, growth was considerably higher in fishes fed with ensilage based diet than the control and diet based on fish meal.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Journal Article
DE: Descriptors fish culture; feed composition; fermented products; fish meal; feeding experiments; Cyprinus carpio
ER: Environmental Regime Freshwater
CL: Classification Q1 01582 Fish culture; Q1 01425 Nutrition and feeding habits; Q1 01624 Secondary products; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 2859178
F1: Fulltext Info 0015-3001,29,2,111-113,1992
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Record 54 of 100
TI: Title Staphylococcus piscifermentans sp. nov., from fermented fish in Thailand.
AU: Author Tanasupawat, S; Hashimoto, Y; Ezaki, T; Kozaki, M; Komagata, K
AF: Author Affilition Dep. Agric. Chem., Tokyo Univ. Agric., Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156, Japan
SO: Source International Journal of Systematic Bacteriology [INT. J. SYST. BACTERIOL.], vol. 42, no. 4, pp. 577-581, 1992
IS: ISSN 0020-7713
AB: Abstract New coagulase-negative staphylococci were isolated from fermented fish in Thailand. These organisms were differentiated from other Staphylococcus species on the basis of DNA relatedness and biochemical characteristics. Staphylococcus piscifermentans sp. nov. is described, and the type strain is strain SK03 (= NRIC 1817 = JCM 6057 = TISTR 824).
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Journal Article
DE: Descriptors Staphylococcus piscifermentans; species; identification; DNA; genetic analysis; biochemical characteristics; fermented food; Pisces; new species; taxonomy; Thailand; fermented products; processed fishery products; human food
CL: Classification J 02710 Identification, taxonomy and typing; A 01017 Human foods; Q1 01203 Taxonomy and morphology; O 5040 PROCESSING, PRODUCTS, MARKETING
SF: Subfile Microbiology Abstracts B: Bacteriology; Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 2923612
F1: Fulltext Info 0020-7713,42,4,577-581,1992
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Record 55 of 100
TI: Title Fermented fish in Africa. A study on processing, marketing and consumption.
AU: Author Essuman, KM
AF: Author Affilition Lever Brothers (Ghana) Ltd., P.O. Box 11716, Accra-North, Ghana
SO: Source FAO fisheries technical paper. Rome [FAO FISH TECH. PAP.], no. 329, FAO, ROME (ITALY), 1992, 80 pp
IS: ISSN 0429-9345
IB: ISBN 92-5-103255-6
PB: Publisher FAO, ROME (ITALY)
AB: Abstract This report is based on surveys carried out in Burundi, Chad, Cote d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fermentation with salting but no drying. Fermented fishery products in Africa are usually whole or in cut pieces. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people, especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important method of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Book Monograph
DE: Descriptors processing fishery products; fermented products; marketing; quality control; Africa
CL: Classification Q1 01623 Processing methods, instruments and factories; O 5040 PROCESSING, PRODUCTS, MARKETING
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 2941184
F1: Fulltext Info 0429-9345,,329,,1992
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Record 56 of 100
TI: Title Papers presented at the eighth session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Yogjakarta, Indonesia, 24-27 September 1991.
CF: Conference 8. Sess. of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing, Yogjakarta (Indonesia), 24-27 Sep 1991
CA: Corporate Author FAO Indo-Pacific Fisheries Comm., Bangkok (Thailand)
SO: Source FAO fisheries report. Rome [FAO FISH. REP.], no. 470, Suppl., FAO, ROME (ITALY), 1992, 351 pp
IS: ISSN 0429-9337
IB: ISBN 92-5-103257-2
PB: Publisher FAO, ROME (ITALY)
NU: Other Numbers FAO FIIU/R470(Suppl.)
AB: Abstract The publication contains the 47 papers containing the results of research undertaken in the Indo-Pacific Fishery Commission (IPFC) region as part of the programme of research cooperation of the IPFC Working Party on Fish Technology and Marketing. The papers were presented and discussed at the eighth session of the Working Party held in Yogjakarta, Indonesia, from 24-27 September 1991. They have been divided into 4 sections: shrimp microbiology and processing; fermented fish products and fish silage; fish handling and processing and salted and dried fish, and product development and testing. Abstracts are cited individually.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Book Monograph; Conference
DE: Descriptors fishery industry; fishery technology; processing fishery products; market research; conferences; report literature; I, Indo-Pacific
ER: Environmental Regime Marine
CL: Classification Q1 01621 General; Q1 01106 Conferences, meetings, etc.
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2958383
F1: Fulltext Info 0429-9337,,470,l,1992
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Record 57 of 100
TI: Title Oxygen effect on volatile acids formation during fermentation in manufacture of fish sauce
AU: Author Sanceda, NG; Kurata, T; Suzuki, Y; Arakawa, N
AF: Author Affilition Dep. Food Sci. and Nutr., Ochanomizu Univ., 2-1-1 Otsuka, Bunkyo-ku, Tokyo, Japan
SO: Source Journal of Food Science [J. FOOD SCI.], vol. 57, no. 5, pp. 1120-1122, 1992
IS: ISSN 0022-1147
AB: Abstract Volatile acids of aerobically and anaerobically fermented fish sauces were investigated using GC and GC-MS. There was no significant difference in pH values of the two types of sauces. Volatile acids found in the aerobically fermented sauce had concentrations significantly higher than the anaerobically fermented one. Sensory evaluation revealed that the aroma of the anaerobically fermented sauce was a little sweet, less acidic and less rancid than the aerobically made sauce which was sharp, and cheesy. Thus, fermentation under anaerobic condition altered the aroma quality of the sauce during manufacturing, yielding an acceptable product.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Journal Article
DE: Descriptors processed fishery products; fermented products; organic acids; volatile compounds; anoxic conditions; food processing; fermentation; anaerobic conditions; aerobic conditions; volatiles; organoleptic properties
ID: Identifiers fish sauce
TR: ASFA Input Center Number CS9303015
CL: Classification Q1 01624 Secondary products; R 18123 Sensory evaluation of food; A 01017 Human foods
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Chemoreception Abstracts; Microbiology Abstracts A: Industrial & Applied Microbiology
AN: Accession Number 3542907
F1: Fulltext Info 0022-1147,57,5,1120-1122,1992
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Record 58 of 100
TI: Title Effects of microorganisms on the peroxidation of lipid and fatty acid composition of fermented fish meal
AU: Author Harun-Or-Rashid, M; Kato, F*; Murata, A
AF: Author Affilition Dep. Appl. Biol. Sci., Saga Univ., Saga 840, Japan
SO: Source Bioscience, Biotechnology, and Biochemistry [BIOSCI., BIOTECHNOL., BIOCHEM.], vol. 56, no. 7, pp. 1058-1061, 1992
IS: ISSN 0916-8451
AB: Abstract Fermentation of waste fish treated with Aspergillus oryzae, Aspergillus sojae K, and Saccharomyces cerevisiae IFO 2114 were studied independently and combined. Three microorganisms decreased the POV, MDA, and COV of fish meal at different rates. The optimum conditions for fermentation with the combination of three microorganisms was found at 30 degree C for 20-hr fermentation. Almost no difference was observed in the chemical composition or amino acid spectra of the protein hydrolysates of the fermented and nonfermented fish meal. On the quantity of water-soluble amino acids, the highest increase was in glutamate among others, but histidine was decreased by the combination of the three microorganisms. With A. oryzae, the highest increase was in phenylalanine and with A. sojae K in threonine. A great change was observed in some fatty acids content. Myristic acid (14:0) was decreased while the highest increase occurred in the linoleic acid (18:2) content by fermentation with the combination of three microorganisms. The same phenomenon was observed with A. oryzae and A. sojae K. S. cerevisiae has a weaker effect than A. oryzae and A. sojae K in fermentation of waste fish.
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Journal Article
DE: Descriptors fish wastes; lipids; fatty acids; fermentation; hydrolysis; fish culture; feed preparation; biotechnology; Saccharomyces cerevisiae; Aspergillus oryzae; Aspergillus sojae; microorganisms; fish meal; waste utilization
ER: Environmental Regime Marine; Brackish; Freshwater
TR: ASFA Input Center Number CS9310979
CL: Classification Q1 01625 Non-edible products; Q1 01582 Fish culture; Q3 01582 Fish culture; K 03097 Food microbiology & fermentation; W2 32580 Fermentation and process engineering; A 01018 Animal foods
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts; Microbiology Abstracts C: Algology, Mycology & Protozoology; Agricultural and Environmental Biotechnology Abstracts; Microbiology Abstracts A: Industrial & Applied Microbiology
AN: Accession Number 3558881
F1: Fulltext Info 0916-8451,56,7,1058-1061,1992
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Record 59 of 100
TI: Title Lactic acid bacteria in a fermented fishery product, "Burong Bangus"
AU: Author Olympia, M; Ono, H; Shinmyo, A; Takano, M*
AF: Author Affilition Dep. Biotechnol., Fac. Eng., Osaka Univ., Yamadaoka, Suita, Osaka 565, Japan
SO: Source Journal of Fermentation and Bioengineering [J. FERMENT. BIOENG.], vol. 73, no. 3, pp. 193-197, 1992
IS: ISSN 0922-338X
AB: Abstract Analyses of the microflora of "burong bangus", a traditional fermented fish and rice product of the Philippines, revealed that a sequential type of fermentation with overlapping growth takes place. In the course of characterizing the lactic acid bacteria involved in the fermenting rice-fish mixture, some isolates were found to be capable of hydrolyzing starch. These were revealed to be Gram positive, rod-shaped and catalase negative. Tentative identification of one of the isolates, L137, showed that this strain possesses very similar characteristics to those of Lactobacillus plantarum and Lactobacillus coryniformis subsp. coryniformis. The % G+C of L137 was 45.2 while those of L. plantarum and L. coryniformis subsp. coryniformis are 45.1 and 45.0 respectively. However, L137 differs from the other two in its ability to utilize starch.(DBO)
LA: Language English
SL: Summary Language English
PY: Publication Year 1992
PT: Publication Type Journal Article
DE: Descriptors lactic acid bacteria; fermented food; fishery products; Lactobacillus plantarum; Lactobacillus coryniformis; subsp. coryniformis
ID: Identifiers burong bangus
CL: Classification A 01017 Human foods; W2 32580 Fermentation and process engineering; Q4 27430 Fermentation
SF: Subfile Microbiology Abstracts A: Industrial & Applied Microbiology; Agricultural and Environmental Biotechnology Abstracts; ASFA Marine Biotechnology Abstracts
AN: Accession Number 3565926
F1: Fulltext Info 0922-338X,73,3,193-197,1992
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Record 60 of 100
TI: Title Identification of Staphylococcus carnosus strains from fermented fish and soy sauce mash.
AU: Author Tanasupawat, S; Hashimoto, Y; Ezaki, T; Kozaki, M; Komagata, K
AF: Author Affilition Lab. Appl. Microbiol., Dep. Agric. Chem., Tokyo Univ. Agric., Sakuragaoka 1-1-1, Setagaya-ku, Tokyo 156, Japan
SO: Source Journal of General and Applied Microbiology [J. GEN. APPL. MICROBIOL.], vol. 37, no. 6, pp. 479-494, 1991
IS: ISSN 0022-1260
AB: Abstract Gram-positive and catalase-positive cocci isolated from fermented fish and soy sauce mash were systematically studied based on phenotypic and chemotaxonomic characteristics. They were separated into 2 groups (A and B) by photobiotin labeling DNA-DNA hybridization. Of 18 isolates studied, 10 (Group A) showed DNA homologies of more than 69% compared to the type strain of Staphylococcus carnosus and were identified as S. carnosus . Eight isolates (Group B) showed DNA homologies of less than 50% compared to the type strain of S. carnosus and no relatedness to the reference strains of Staphylococcus species. The DNA base composition of these two groups ranged from 34.4 to 37.3 mol% of guanine plus cytosine. They contained MK-7 as a major menaquinone and MK-6 or MK-6 and MK-8 as minor menaquinones, and the tested strains had anteiso-C sub(15:0) as a major fatty acid. Detailed characteristics of S. carnosus were described.
LA: Language English
SL: Summary Language English
PY: Publication Year 1991
PT: Publication Type Journal Article
DE: Descriptors Staphylococcus carnosus; isolates; fishery products; fermented food; soy sauce; gram-positive cocci; identification; biochemical characteristics; DNA; hybridization analysis; base composition; menaquinones
CL: Classification J 02710 Identification, taxonomy and typing; A 01017 Human foods; Q4 27430 Fermentation
SF: Subfile Microbiology Abstracts B: Bacteriology; Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA Marine Biotechnology Abstracts
AN: Accession Number 2771786
F1: Fulltext Info 0022-1260,37,6,479-494,1991
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Record 61 of 100
TI: Title Histamine content in fermented and cured fish products in Malaysia.
AU: Author Azudin, MN; Saari, N
AF: Author Affilition Fac. Food Sci. and Biotechnol., Univ. Pertanian Malaysia, 4300 Serdang, Selangor, Malaysia
CF: Conference 7. Sess. of the Indo-Pacific Fish. Comm. Working Party on Fish Technol. and Marketing, Bangkok (Thailand), 19-22 Apr 1988
CA: Corporate Author FAO Indo-Pacific Fisheries Comm., Bangkok (Thailand)
SO: Source INDO-PACIFIC FISHERY COMMISSION. PAPERS PRESENTED AT THE SEVENTH SESSION OF THE INDO-PACIFIC FISHERY COMMISSION WORKING PARTY ON FISH TECHNOLOGY AND MARKETING. BANGKOK, THAILAND, 19-22 APRIL 1988., 1990, pp. 105-111, FAO fisheries report. Rome [FAO FISH. REP.], no. 401,supp
IS: ISSN 0429-9337
IB: ISBN 92-5-102972-5
AB: Abstract The histamine contents of various fermented and cured fish products in Malaysia were analysed using the fluorometric determination. A wide range of histamine levels was detected. Cured fish had histamine levels ranging from 1.0 mg% to 85 mg% of fish flesh. Fermented fish products such as "cincaluk" and "belacan" showed high levels of histamine (> 50 mg%). This paper also reports on studies conducted on the formation of histamine during the processing of these fermented and cured fish products, and discusses the possible causes of these high levels of histamine and the economic implications.
LA: Language English
SL: Summary Language English
PY: Publication Year 1990
PT: Publication Type Book Monograph; Conference
DE: Descriptors fermented products; cured products; quality control; histamines; Malaysia
ID: Identifiers processed fishery products
CL: Classification Q1 01624 Secondary products; O 8050 CONFERENCES
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 2537686
F1: Fulltext Info 0429-9337,,401,,1990
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Record 62 of 100
TI: Title (Presence of Listeria monocytogenes in imported smoked and fermented fishes.).
OT: Original Title Zum Vorkommen von Listeria monocytogenes in importierten geraeucherten und fermentierten Fischen
AU: Author Jammi, T
AF: Author Affilition Bundesamt Veterinaerwes., Sekt. Mikrobiol., CH-3097 Liebefeld-Bern, Switzerland
SO: Source Archiv fur Lebensmittelhygiene. Hannover [ARCH. LEBENSMITTELHYG.], vol. 41, no. 5, pp. 107-109, 1990
IS: ISSN 0003-925X
NT: Notes Bibliogr.: 34 ref.
AB: Abstract 496 Samples of hot smoked (eel (Anguilla anguilla ), cod (Gadus morhua ), trout (Salmo gairdneri ), herring (Clupea harengus ), mackerel (Scomber scombrus ), schillerlocken and sprat (Sprattus sprattus )) and 324 of cold smoked fish (halibut (Rheinhardtius hippoglossoides ), haddock (Melanogrammus aeglefinus ) and salmon (Salmo salar )) as well as 89 samples of fermented fish (graved salmon, marinated herring) were tested for the presence of Listeria (L.) monocytogenes . In 111 (12.2%) of the 909 samples analysed L. monocytogenes could be detected. The corresponding contamination rates were 8.9% for hot smoked, 13.6% for cold smoked and 25.8% for fermented fish. Serotype 1/2 b was most frequently found (58.6%), followed by 1/2 a (19.8%) and 4 b (14.4%).
LA: Language German
SL: Summary Language German; English
PY: Publication Year 1990
PT: Publication Type Journal Article
DE: Descriptors serological studies; Listeria monocytogenes; Anguilla anguilla; Gadus morhua; Salmo gairdneri; Clupea harengus; Scomber scombrus; Sprattus sprattus; Rheinhardtius hippoglossoides; Melanogrammus aeglefinus; Salmo salar
ID: Identifiers cured products
CL: Classification Q1 01627 Food quality and standards
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2426977
F1: Fulltext Info 0003-925X,41,5,107-109,1990
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Record 63 of 100
TI: Title The fish curing industry in Ghana.
OT: Original Title COMPTE RENDU DE LA CONSULTATION D'EXPERTS FAO SUR LA TECHNOLOGIE DU POISSON EN AFRIQUE. ABIDJAN, COTE D'IVOIRE, 25-28 AVRIL 1988.
AU: Author Nerquaye-Tetteh, G
AF: Author Affilition Food Res. Inst., Accra, Ghana
CF: Conference FAO Expert Consultation on Fish Technology in Africa, Abidjan (Ivory Coast), 25-28 Apr 1988
CA: Corporate Author FAO Comm. for Inland Fisheries of Latin America, Rome (Italy)
SO: Source PROCEEDINGS OF THE FAO EXPERT CONSULTATION ON FISH TECHNOLOGY IN AFRICA. ABIDJAN, COTE D'IVOIRE, 25-28 APRIL 1988., COMPTE RENDU DE LA CONSULTATION D'EXPERTS FAO SUR LA TECHNOLOGIE DU POISSON EN AFRIQUE. ABIDJAN, COTE D'IVOIRE, 25-28 AVRIL 1988., 1989, pp. 154-157, FAO FISH. REP./FAO RAPP. PECHES (SUPPLEMENT)., no. 400
IB: ISBN 92-5-002905-5
NT: Notes FAO FIIU/R400-suppl (En/Fr).
AB: Abstract Various traditional methods are employed in Ghana to process fish with the ultimate aim of preserving it. Smoking is the most common of these methods. Hot smoking for 1 to 4 hours produces a succulent cooked product with 50%-70% moisture and a shelf life of 1 to 3 days. Small fish are normally smoke-dried until hard dry with a storage life of several months. Brining is not practised before smoking. Cylindrical and rectangular ovens are in use. Of the latter the Chorkor oven is known in various countries for its superior performance although constraints remain: high investment, lack of access to capital, irregular supply of fish. Salting is done prior to drying: pickle salting for 1 to 3 days, sun drying for 1 to 6 days. Fermented fish is also salted. Gram positive micro-organisms isolated from fermented fish include micrococci (72%), Staphylococcus aureus (2%), Bacillus spp. (4%), Staphylococcus spp. (3%). No Salmonella, Shigella or Clostridium spp. were isolated.
LA: Language English
SL: Summary Language English; French
PY: Publication Year 1989
PT: Publication Type Book Monograph; Conference
DE: Descriptors preservation (fishery products); curing; drying; processing fishery products; food technology; fermented products; quality control; storage life; Ghana
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2838635
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Record 64 of 100
TI: Title Wet-salted freshwater fish "fassiekh" production in Sudan.
OT: Original Title COMPTE RENDU DE LA CONSULTATION D'EXPERTS FAO SUR LA TECHNOLOGIE DU POISSON EN AFRIQUE. ABIDJAN, COTE D'IVOIRE, 25-28 AVRIL 1988.
AU: Author Yousif, OM
AF: Author Affilition Fish. Adm., Minist. Anim. Resour., Khartoum, Sudan
CF: Conference FAO Expert Consultation on Fish Technology in Africa, Abidjan (Ivory Coast), 25-28 Apr 1988
SO: Source PROCEEDINGS OF THE FAO EXPERT CONSULTATION ON FISH TECHNOLOGY IN AFRICA. ABIDJAN, COTE D'IVOIRE, 25-28 APRIL 1988., COMPTE RENDU DE LA CONSULTATION D'EXPERTS FAO SUR LA TECHNOLOGIE DU POISSON EN AFRIQUE. ABIDJAN, COTE D'IVOIRE, 25-28 AVRIL 1988., 1989, pp. 176-180, FAO FISH. REP./FAO RAPP. PECHES (SUPPLEMENT)., no. 400
IB: ISBN 92-5-002905-5
NT: Notes FAO FIIU/R400-suppl (En/Fr).
AB: Abstract The progress made in developing the wet-salted freshwater fish industry in Sudan is rather modest. At present wet-salted fish, like other fish products, is making only a marginal contribution to the economy of Sudan. Nearly 80% of the product is exported to Egypt where the demand is much higher than in the Sudanese market. Alestes spp. are mostly used as raw material. Traditionally, the whole fish is washed and alternate layers of fish and salt placed on mats made of palm leaves; the top layer of salt is thicker than others. Mats are wrapped and weights placed on top. The formed liquid is allowed to run off. Such fermentation lasts 3-5 days. The partially fermented fish is then mixed with more salt and transferred to tins.
LA: Language English
SL: Summary Language English; French
PY: Publication Year 1989
PT: Publication Type Book Monograph; Conference
DE: Descriptors freshwater fish; processing fishery products; curing; fermented products; food technology; Alestes; Sudan
ER: Environmental Regime Freshwater
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2839712
A1: Alert Info 20001231


Record 65 of 100
TI: Title Changes in the total oxalate content in the fermentation of fish paste hentak.
AU: Author Vishwanath, W; Sarojnalini, C
AF: Author Affilition Dep. Life Sci., Manipur Univ., Canchipur-795003, Imphal, Manipur, India
SO: Source Journal of Food Science [J. FOOD SCI.], vol. 54, no. 3, pp. 754-755, 1989
IS: ISSN 0022-1147
AB: Abstract Total oxalate of the sliced petioles of Alocasia macrorhiza was reduced by 41.3% on incubation for 7 days at room temperature (18-23 degree C). When incubated after mixing with an equal weight of powered sundried fish Esomus danricus for the preparation of a fermented fish paste hentak, oxalate was decreased by 84.4%. This loss was inhibited to a great extent by treatment with antibiotics. Some specific microorganisms grown in this particular medium might play an important role in the destruction of oxalate in the paste.
LA: Language English
SL: Summary Language English
PY: Publication Year 1989
PT: Publication Type Journal Article
DE: Descriptors fermentation; fishery products; oxalic acid; degradation; antibiotics; Esomus danricus; Alocasia macrorhiza; bacteria; fungi
ID: Identifiers fermented food; flowers; levels; role; processing fishery products; fish pastes
ER: Environmental Regime Marine
CL: Classification Q4 27470 Food products; A 01017 Human foods; W 30412 Food (including SCP); Q1 01623 Processing methods, instruments and factories; Q1 01627 Food quality and standards
SF: Subfile ASFA Marine Biotechnology Abstracts; Microbiology Abstracts A: Industrial & Applied Microbiology; Biotechnology Research Abstracts (through 1992); ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2108404
F1: Fulltext Info 0022-1147,54,3,754-755,1989
A1: Alert Info 20001231


Record 66 of 100
TI: Title Studies on the preparation of fermented fish products from freshwater pelagic (Alestes nurse ).
AU: Author Eyo, AA; Abakar, AM
AF: Author Affilition Upper Benue River Basin Dev. Auth., Yola, Gongola State
SO: Source ANNU. REP. NATL. INST. FRESHWAT. FISH. RES. (NIGERIA) 1988., pp. 160-166, 1989
IS: ISSN 0331-9296
AB: Abstract Alestes nurse were fermented into paste, enzyme hydrolysed and bacteria fermented without added carbohydrates and the chemical composition and organoleptic properties examined at the end of the experiment. It was observed that fish fermented into paste had the highest crude protein, lipid and ash content and lowest moisture content than fresh, enzyme hydrolysed and bacteria fermented fish. Among the mineral composition, calcium, sodium and phosphorus were highest in Alestes paste than in other samples. Organoleptic analysis showed preference for the taste, odour and flavour of bacteria fermented fish than the other two samples due probably to the effect of lactic acid bacteria in the sample.
LA: Language English
SL: Summary Language English
PY: Publication Year 1989
PT: Publication Type Journal Article
DE: Descriptors fermented products; quality control; organoleptic properties; Alestes nurse
ID: Identifiers processed fishery products
ER: Environmental Regime Freshwater
CL: Classification Q1 01627 Food quality and standards
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2281759
F1: Fulltext Info 0331-9296,,,160-166,1989
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Record 67 of 100
TI: Title Studies on the processing of rapid fermented anchovy prepared with low salt contents by adapted microorganism. 1. Biochemical characterization of proteolytic bacteria and their extracellular protease isolated from fermented fish paste.
AU: Author Cha, YJ; Lee, EH
AF: Author Affilition Dep. Chem., Changwon Natl. Univ., Changwon 641-240, Rep. Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 22, no. 5, pp. 363-369, 1989
IS: ISSN 0374-8111
AB: Abstract The biochemical characterization of strong proteolytic bacteria and their extracellular protease isolated from fermented fish paste were examined for the purpose of industrial large scale-production by accelerated fermentation. The results obtained were as follows: Among 4 strains isolated from fermented fish paste, Bacillus subtilis p-4 and B. licheniformis p-5, which grow well at 40 degree C, pH 7.0 and 1% of salt contents, were the best proteolytic bacteria and were shown 0.48/hr, 0.49/hr of specific growth rate in TPY medium, respectively. Maximum enzyme activity of B. subtilis p-4 was 335 nmole-Tyr/min.ml after 30 hrs and that of B. licheniformis p-5 was 300 nmole-Tyr/min.ml after 28 hrs of shaking culture. Purified protease produced by B. subtilis p-4 and B. licheniformis p-5 showed maximum activity at 50 degree C, pH 7.0 and molecular weight estimated to be 18,000, 30,000 by sephadex G-100 gel filtration, respectively.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1989
PT: Publication Type Journal Article
DE: Descriptors fermented products; biochemistry; Bacillus; Engraulis japonica
ID: Identifiers processing fishery products
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2461590
F1: Fulltext Info 0374-8111,22,5,363-369,1989
A1: Alert Info 20001231


Record 68 of 100
TI: Title Present status of fish processing activities in Malaysia.
AU: Author Aziz, AH
AF: Author Affilition Dep. Fish., Malaysia
CF: Conference Seminar on Development of Fish Products in Southeast Asia, Singapore (Singapore), 27-31 Oct 1987
CA: Corporate Author Southeast Asian Fisheries Development Cent., Changi Point (Singapore). Marine Fisheries Research Dep.
SO: Source PROCEEDINGS OF THE TWENTIETH ANNIVERSARY SEMINAR ON DEVELOPMENT OF FISH PRODUCTS IN SOUTHEAST ASIA. SINGAPORE, 27-31, OCTOBER, 1987., 1988, pp. 14-16
IB: ISBN 981-00-0145-2
AB: Abstract An account is given of the fish processing industry of Malaysia; products consist of dried fish, fish crackers, shrimp past, fermented fish, fish satay, canned tuna/sardine, frozen prawn/fish/squid, and fish meal. Problems faced by the industry and the role of government, statutory boards and other institutions in upgrading the industry are examined.
LA: Language English
PY: Publication Year 1988
PT: Publication Type Book Monograph; Conference
DE: Descriptors processing fishery products; fishery industry; food technology; fishery development; Malaysia
ID: Identifiers processed fishery products
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2334512
A1: Alert Info 20001231


Record 69 of 100
TI: Title Fermented fish products in Thailand.
AU: Author Pongpen Rattagool,
AF: Author Affilition Fish. Technol. Dev. Div., Dep. Fish., Bangkok, Thailand
CF: Conference Seminar on Development of Fish Products in Southeast Asia, Singapore (Singapore), 27-31 Oct 1987
CA: Corporate Author Southeast Asian Fisheries Development Cent., Changi Point (Singapore). Marine Fisheries Research Dep.
SO: Source PROCEEDINGS OF THE TWENTIETH ANNIVERSARY SEMINAR ON DEVELOPMENT OF FISH PRODUCTS IN SOUTHEAST ASIA. SINGAPORE, 27-31, OCTOBER, 1987., 1988, pp. 97-98
IB: ISBN 981-00-0145-2
AB: Abstract Details are given of fermentation processes involved in the production of fermented fish in Thailand, considering in particular conditions to speed up the process and also examining factors which play an important role in determining the aroma, flavour and colour of the finished product. The quality of the fermented product depends on the species and quality of the fish used and also the techniques used; good quality products result if the proportion of salt to fish is 1:2 and the temperature for incubation 25-30 degree C.
LA: Language English
PY: Publication Year 1988
PT: Publication Type Book Monograph; Conference
DE: Descriptors fermented products; food technology; quality control; Thailand
ID: Identifiers processed fishery products
CL: Classification Q1 01627 Food quality and standards
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2334695
A1: Alert Info 20001231


Record 70 of 100
TI: Title Effects of fermented fish meal on haematological characteristics and fatty acid compositions in liver of red sea bream
AU: Author Hossain, MA
AF: Author Affilition Dep. Fish. Biol. and Limnol., Bangladesh Agric. Univ., Mymensingh, Bangladesh
SO: Source Indian journal of fisheries. Ernakulam [INDIAN J. FISH.], vol. 35, no. 4, pp. 277-282, 1988
IS: ISSN 0970-6011
AB: Abstract The fatty acid compositions of liver proximate compositions of both liver and muscle, condition factor, % of organ weight, haematological characteristics, chemical components and enzyme activities in blood plasma of red sea bream (Chrysophrys major) fed on fermented scrap fish meal (FFM) or defatted meals (DF-1 and DF-2) diets for 8 weeks were compared with those fed with nonfermented scrap fish meal (NFM) or white fish meal (WFM). The omega super(3) HUFA in liver of FFM group was comparable to WFM group but was significantly higher than those in the NFM group. The condition factor, % of liver, spleen and heart weights, lipid and glycogen contents in liver of NFM group were lower and moisture and protein in liver were higher compared to WFM group. In blood characteristics of NFM group, haemoglobin and RBC were lower, but MCV and MCH were significantly higher than those of WFM group. Besides these, the total protein and cholesterol in blood plasma of NFM group were lower, but total bilirubin, GOT, GPT and ZTT were higher than those of WEF group. The findings suggest that NFM group had a macrocytotic hyperchromenia and a slight liver malfunction. On the other hand, no significant differences were found between WFM group and FFM or defatted groups (DF-1 and DF-2) in all of the investigated parameters, except slight lower omega super(3) HUFA percentage between DF-1 and WFM group.
LA: Language English
SL: Summary Language English
PY: Publication Year 1988
PT: Publication Type Journal Article
DE: Descriptors marine fish; liver; fatty acids; haematology; fermented products; fish meal; diets; Chrysophrys major; fish culture; feed composition; condition factor
ER: Environmental Regime Marine
TR: ASFA Input Center Number DP9300827
CL: Classification Q1 01582 Fish culture; Q1 01627 Food quality and standards; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 3525890
F1: Fulltext Info 0970-6011,35,4,277-282,1988
A1: Alert Info 20001231


Record 71 of 100
TI: Title Fish silage: Preparation and uses.
AU: Author Batista, I
CF: Conference 13. Training Sess. on Nutrition in Marine Aquaculture, Lisbon (Portugal), 20-30 Oct 1986
CA: Corporate Author FAO/UNDP Mediterranean Reg. Aquaculture Proj., Tunis (Tunisia)
ED: Editor Bruno, A (ed)
SO: Source TRAINING SESSION: NUTRITION IN MARINE AQUACULTURE, LISBON, -- 20-30 OCTOBER 1986., FAO/UNDP/MEDRAP, TUNIS (TUNISIA) , 1987, pp. 227-248
NT: Notes FAO/UNDP/MEDRAP TD/87/02. 46 ref.
PB: Publisher FAO/UNDP/MEDRAP, TUNIS (TUNISIA)
AB: Abstract The production of acid preserved fish silage is described, detailing the following processes: liquefaction of fish silage, stability of amine acids, changes in the fish oil, and vitamin degradation. Fermented fish silage is also discussed, and a comparison is made between fish silage and fish meal as fish food.
LA: Language English
PY: Publication Year 1987
PT: Publication Type Book Monograph; Conference; Numerical data
DE: Descriptors fish culture; diets; artificial feeding; fish silage
CL: Classification Q1 01582 Fish culture; Q1 01425 Nutrition and feeding habits; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 1822964
A1: Alert Info 20001231


Record 72 of 100
TI: Title Novel products from underutilized fish using combined processing technology.
AU: Author Karmas, E; Lauber, E
AF: Author Affilition Dep. Food Sci., G.H. Cook Coll., New Jersey Agric. Exp. Stn., Rutgers Univ., New Brunswick, NJ 08903, USA
SO: Source Journal of Food Science [J. FOOD SCI.], vol. 52, no. 1, pp. 7-9, 1987
IS: ISSN 0022-1147
AB: Abstract Mincing or surimi-processing, followed by fermentation, extrusion and intermediate moisture food (IMF) processing were combined to investigate new ways to create fish protein based snack foods. A dough of fermented fish (minced or surimi), wheat flour, corn starch, and water was extruded and subsequently dried resulting in an IMF product at pH 5.2, water activity 0.90 and moisture about 30%. The products had a chewy texture, were shelf-stable and could be processed into flavored, high-protein snack foods.
LA: Language English
SL: Summary Language English
PY: Publication Year 1987
PT: Publication Type Journal Article
DE: Descriptors fishery products; fermented food; fermentation; product development; processing fishery products; Merluccius bilinearis
ID: Identifiers production; surimi
CL: Classification A 01017 Human foods; W 30412 Food (including SCP); Q1 01626 Food technology
SF: Subfile Microbiology Abstracts A: Industrial & Applied Microbiology; Biotechnology Research Abstracts (through 1992); ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 1558698
F1: Fulltext Info 0022-1147,52,1,7-9,1987
A1: Alert Info 20001231


Record 73 of 100
TI: Title Fermentation parameters involved in the production of lactic acid preserved fish-glucose substrates.
AU: Author Adams, MR; Cooke, RD; Twiddy, DR
AF: Author Affilition Trop. Dev. and Res. Inst., 56-62 Gray's Inn Rd., London WC1X 8LU, UK
SO: Source INT. J. FOOD SCI. TECHNOL., vol. 22, no. 2, pp. 105-114, 1987
AB: Abstract Lactic fermented fish products are common in South East Asia. The composition and quality of the products vary considerably since they are usually produced on a small scale and the fermentation of the fish-salt-carbohydrate mixtures depends on the natural microflora. A minced fish-salt-glucose system was used to evaluate the factors that favour a rapid lactic fermentation. Studies with Lactobacillus plantarum and Pediococcus pentosaceus indicated that fermentation rates increase in the range 0-5% w/w of glucose or sucrose, whereas increasing the salt concentration from 0 to 6% slows the rate of pH decrease. Conditions of 1% salt and 4% glucose were used for subsequent studies. The use of cooked fish minces gave only slight changes in the fermentation rate.
LA: Language English
SL: Summary Language English
PY: Publication Year 1987
PT: Publication Type Journal Article
DE: Descriptors fish products; fermented food; fermentation; fishery products; fermented products
ID: Identifiers parameters
CL: Classification A 01017 Human foods; Q1 01626 Food technology
SF: Subfile Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 1671345
A1: Alert Info 20001231


Record 74 of 100
TI: Title Traditional fermented fish products with special reference to Thai products.
AU: Author Saisithi, P
AF: Author Affilition Dep. Microbiol., Kasetsart Univ., Bangkok, Thailand
SO: Source ASEAN food journal. Kuala Lumpur [ASEAN FOOD J.], vol. 3, no. 1, pp. 3-10, 1987
IS: ISSN 0127-7324
AB: Abstract A discussion is presented on the economic importance of fermented fish products, considering in particular the situation in Thailand. Following classification of the different products, details are given of processing procedures. The chemical composition and microbiological properties of traditional fermented fish are also described.
LA: Language English
PY: Publication Year 1987
PT: Publication Type Journal Article
DE: Descriptors fermented products; food technology; Thailand
ID: Identifiers processing fishery products
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2303602
F1: Fulltext Info 0127-7324,3,1,3-10,1987
A1: Alert Info 20001231


Record 75 of 100
TI: Title Outlook for solar drying of fish in the Gambia
AU: Author N'Jai, AE
CA: Corporate Author International Development Research Centre, Ottawa (Canada)
CF: Conference Workshop on Solar Drying in Africa, Dakar (Senegal), 21-24 Jul 1986
ED: Editor Bassey, MW (ed); Schmidt, OG (ed)
SO: Source Solar drying in Africa. pp. 34-46. 1987.
IB: ISBN 0889364923
PB: Publisher IDRC, Ottawa, ON (Canada)
NU: Other Numbers IDRC-255e
AB: Abstract Three types of solar dryer -- tent, house, and dome shaped -- were tested for drying fermented fish in Gambia. Although the dryers did not reduce drying time significantly, quality of the product in terms of reduced contamination by dirt and infestion by blowflies was improved. Other areas in the preparation of dried fish by the artisanal sectors that should be investigated are suggested. (DBO)
LA: Language English
SL: Summary Language English
PY: Publication Year 1987
PD: Publication Date 19870000
PT: Publication Type Book Monograph; Conference
DE: Descriptors Processing fishery products; Dried products; Drying; Solar power; Research; Socioeconomic aspects; Infestation; Quality assurance; Inland waters; Gambia
ER: Environmental Regime Freshwater
TR: ASFA Input Center Number KE0000604
CL: Classification Q1 01624 Secondary products
UD: Update 200012
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4763785
A1: Alert Info 20011231


Record 76 of 100
TI: Title Traditional production and marketing of dried fish in Mauritania.
AU: Author Scharm, W
AF: Author Affilition GOPA - Fisheries Project, Mauritania, 6380 Bad Hamburg, FRG
CF: Conference Workshop on Cured Fish Production in the Tropics, Quezon City (Philippines), 14 Apr 1986
ED: Editor Reilly, A; Barile, LE (eds)
SO: Source CURED FISH PRODUCTION IN THE TROPICS. PROCEEDINGS OF A WORKSHOP HELD AT THE DEPARTMENT OF FISH PROCESSING TECHNOLOGY, COLLEGE OF FISHERIES, UNIVERSITY OF THE PHILIPPINES IN THE VISAYAS, DALIMAN, QUEZON CITY, PHILIPPINES, 14-25 APRIL 1986., 1986, pp. 79-83
AB: Abstract Details are given of 3 methods of fish drying used in Mauritania: drying without prior salting, drying of salt-cured fish and drying of fermented fish. The drying of mullet roe as a specialty is also described.
LA: Language English
PY: Publication Year 1986
PT: Publication Type Book Monograph; Conference
DE: Descriptors preservation (fishery products); dried products; methodology; Mauritania
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 1843182
A1: Alert Info 20001231


Record 77 of 100
TI: Title Mixed culture fermentation as a predominant biological phenomenon in the production of fermented fish products.
AU: Author Nambudiry, DD
AF: Author Affilition Dep. Ind. Fish., Univ. Cochin, Cochin-682 016, India
CF: Conference Symp. on Coastal Aquaculture, Cochin (India), 12-18 Jan 1980
CA: Corporate Author Marine Biological Assoc. of India, Cochin (India)
SO: Source PROCEEDINGS OF THE SYMPOSIUM ON COASTAL AQUACULTURE, HELD AT COCHIN, FROM JANUARY 12 TO 18, 1980. PART 4: CULTURE OF OTHER ORGANISMS, ENVIRONMENTAL STUDIES, TRAINING, EXTENSION AND LEGAL ASPECTS., 1986, p. 1474, SYMP. SER. MAR. BIOL. ASSOC. INDIA., no. 6
NT: Notes Summary only.
AB: Abstract In the production of fish sauce where koji is mixed with fish meat, fermentation is by yeasts, mould and bacteria. Lactobacillus plantarum and L. pentoaceticus are the organisms commonly involved. The basic substances such as ammonia, cadaverine, piperidine and acids like acetic, propionic, butyric, valeric and lactic, and alcohols and esters of the respective acids, formed by fermentation reaction are found to be the flavour-imparting compounds in the fermented fish products. The lactic acid and ethyl alcohol formed in the fermentation of fermented fish along with the residual salt prevent spoilage of these speciality products of the orient.
LA: Language English
PY: Publication Year 1986
PT: Publication Type Book Monograph; Conference; Summary
DE: Descriptors fermented products; food technology; fermentation; Lactobacillus
ID: Identifiers processing fishery products
CL: Classification Q1 01623 Processing methods, instruments and factories; Q3 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources; ASFA Aquaculture Abstracts
AN: Accession Number 2301319
A1: Alert Info 20001231


Record 78 of 100
TI: Title Improvement of a Thai traditional fermented fish product: Som-fug.
AU: Author Prasert Saisithi,; Chakamas Wongkhalaung,; Malai Boonyaratanakornkit,; Prima,; Yongmanitchai,; Patoomporn Chimanage,; Srimaung Maleehuan,
CA: Corporate Author Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development
SO: Source , 1986, 78 pp
NT: Notes Received September 1990.
AB: Abstract The processing method of Som-fug was studied and modified to improve the quality of the product. Ingredients such as salt and cooked rice were adjusted to appropriate proportions to give desirable flavor and texture. Different carbohydrate sources namely glutinous rice, cassava root and cassava starch were tried in place of cooked rice. Chemical and microbiological changes during fermentation as well as acceptability of the finished product were compared. Highly acceptable Som-fug was prepared from flesh of Pla-krai (Notopterus chitala ) added with 4% salt, 5% garlic and 15% cooked rice. Microorganisms involved in fermentation were isolated and identified.
LA: Language English
SL: Summary Language English
PY: Publication Year 1986
PT: Publication Type Book Monograph
DE: Descriptors fermented products; food technology; quality assurance; Notopterus chitala; Thailand
ID: Identifiers processing fishery products; Som-fug
ER: Environmental Regime Marine
CL: Classification Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2448162
A1: Alert Info 20001231


Record 79 of 100
TI: Title Fermented fish products of South East Asia.
AU: Author Adams, MR; Cooke, RD; Rattagool, P
AF: Author Affilition Dep. Microbiol., Univ. Surrey, Guildford, Surrey GU2 5XH, UK
SO: Source TROP. SCI., vol. 25, no. 1, pp. 61-73, 1985
AB: Abstract Fermented fish products are reviewed with special reference to the lactic fermented products of Thailand and the Philippines. Two categories of product are described: (i) product preservation primarily by water activity reduction (fish/salt formulations) which have been reviewed before, and are treated only superficially here; (ii) product preservation by combined water activity reduction and lactic acid generation (fish/salt/carbohydrate formulations). The dietary role of the former category, i.e. fish sauces and pastes, is limited by their high salt content and cost to a mainly condiment function. The second category of products is usually consumed as a main course. The product formulations and characteristics are described. Their current economic importance is less than that of the first category, perhaps because of the variable quality, limited shelf-life and spoilage problems. Developments to minimize these problems are discussed. Low cost food preservation by fermentation may offer new product possibilities from under-utilized fish species in SE Asia.
LA: Language English
SL: Summary Language English
PY: Publication Year 1985
PT: Publication Type Journal Article; Review
DE: Descriptors seafood; fermented food; reviews; lactic acid bacteria; preservation; shelf life; fermentation; preservation (fishery products); fishery products; Pisces; Philippines; Thailand; Southeast Asia
ID: Identifiers lactic fermentation
ER: Environmental Regime Marine
CL: Classification W 30412 Food (including SCP); A 01019 Sterilization, preservation & packaging; Q1 01623 Processing methods, instruments and factories
SF: Subfile Biotechnology Research Abstracts (through 1992); Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 0885647
A1: Alert Info 20001231


Record 80 of 100
TI: Title Study on the processing of low salt fermented sea foods. 5. Processing conditions of low salt fermented anchovy and yellow corvenia.
AU: Author Cha, Y-J; Lee, E-H
AF: Author Affilition Dep. Food Sci. Technol., Natl. Fish. Univ. Pusan, Nam-gu, Pusan 608, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 18, no. 3, pp. 206-213, 1985
IS: ISSN 0374-8111
AB: Abstract For a long time, more than 30 kinds of fermented fish products have traditionally been favored and consumed in Korea. In general, they are fermented with 20% of sodium chloride. However, it has been currently known that sodium chloride is one of causative ingredient for adult diseases. For that reason, reduced sodium salt diet is recently recommended in developed countries. This study was attempted to process low sodium salt fermented fish using anchovy, Engraulis japonica , and yellow corvenia, Pseudosciaena manchurica as raw materials with partially replacing the sodium salt with potassium chloride. The most flavorable taste for fermented anchovy and yellow corcenia were revealed at 60 and 90 days fermentation, respectively. Judging from sensory evaluation with variance of analysis and orthogonal contrast method, little difference of taste was found when sodium salt was replaced with KCl even by 50% as compared with conventional fermented fish. Taste for low salt fermented anchovy and yellow corvenia were the most favorable when they were prepared with 4% salt, 4% KCl, 6% sorbitol, 0.5% lactic acid and 4% alcohol extract of red pepper as preservatives and flavor enhancers.
LA: Language Korean
SL: Summary Language English; Korean
PY: Publication Year 1985
PT: Publication Type Journal Article; Numerical data
DE: Descriptors fermented products; processing fishery products; food technology; taste tests; Engraulis japonicus; Pseudosciaena manchurica
ER: Environmental Regime Marine
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 1113542
F1: Fulltext Info 0374-8111,18,3,206-213,1985
A1: Alert Info 20001231


Record 81 of 100
TI: Title Safety evaluation of fermented fish and shellfish products. 3. Heavy metal contaminants.
AU: Author Mabesa, RC; Atutubo, EO; Bandian, VT
AF: Author Affilition Bio-Tech, U.P. Los Banos Coll., Laguna, Philippines
SO: Source Philippine Journal of Science [PHILIPP. J. SCI.], vol. 114, no. 1-2, pp. 125-132, 1985
AB: Abstract Fermented fish and shellfish products from Cebu, Bacolod and Zamboanga cities were analyzed for the presence of lead, and mercury. Results obtained by atomic absorption spectrophotometry revealed that the samples contained low levels of heavy metals ranging from 0.40 to 0.70 ppm lead, 0.05 to 0.10 ppm cadmium and 0.07 to 0.09 ppm mercury which are below the toxic limits established for these heavy metals.
LA: Language English
SL: Summary Language English
PY: Publication Year 1985
PT: Publication Type Journal Article
DE: Descriptors heavy metals; toxicity; Pisces; man; fermented products; fishery products; fisheries; fermentation; quality assurance; Philippines
ID: Identifiers safety
ER: Environmental Regime Marine
CL: Classification X 24166 Environmental impact; Q1 01627 Food quality and standards; P 6000 TOXICOLOGY AND HEALTH; H SE4.27 FOOD PROCESSING INDUSTRIES
SF: Subfile Toxicology Abstracts; ASFA 1: Biological Sciences & Living Resources; Pollution Abstracts; Health & Safety Science Abstracts
AN: Accession Number 1139958
A1: Alert Info 20001231


Record 82 of 100
TI: Title Studies on the processing of low salt fermented sea foods. 6. Taste compounds of low salt fermented anchovy and yellow corvenia.
AU: Author Cha, Y-J; Lee, E-H
AF: Author Affilition Dep. Food Sci. Technol., Natl. Fish. Univ. Pusan, Nam-gu, Pusan 608, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 18, no. 4, pp. 325-332, 1985
IS: ISSN 0374-8111
AB: Abstract A study was conducted to investigate the taste compounds of low sodium salt fermented anchovy (Engraulis japonica ) and yellow corvenia (Pseudosciaena manchurica ) comparing with conventional fermented fish (20% of salt contents) during 120 days fermentation at 25 plus or minus 3 degree C. The major amino acids in fermented anchovy at 60 days fermentation were lysine, alanine, leucine, valine, isoleucine, histidine, threonine and glycine, while those in fermented yellow corvenia at 90 days fermentation were lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid and methionine. These amino acids held 57% of the total extractive nitrogen content for fermented anchovy and 41% for fermented yellow corvenia, respectively. The results indicated that the principal taste compounds both for fermented anchovy and fermented yellow corvenia were free amino acids, and that nucleotides and their related compounds as well as total creatinine also played a secondary role. There was little difference between taste compounds of low salt fermented fish and those of conventional fermented fish irrespective of fish species.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1985
PT: Publication Type Journal Article; Numerical data
DE: Descriptors processed fishery products; fermented products; organoleptic properties; Engraulis japonica; Pseudosciaena manchurica
ER: Environmental Regime Marine
CL: Classification Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 1469323
F1: Fulltext Info 0374-8111,18,4,325-332,1985
A1: Alert Info 20001231


Record 83 of 100
TI: Title Microbial stability of a fermented intermediate moisture fish product.
AU: Author Hilmarsdottir, E; Karmas, E
AF: Author Affilition Dep. Food Sci., Cook Coll., Rutgers Univ., New Brunswick, NJ 08903, USA
SO: Source Lebensmittel Wissenschaft Technologie [LEBENSM.-WISS. TECHNOL.], vol. 17, no. 6, pp. 328-330, 1984
AB: Abstract Cooked and ground red hake was fermented with the addition of Lactobacillus plantarum and glucose, reducing the pH of the control sample from 6.7 to 5.3 and 4.7 of the test samples. A mixture of the fermented fish and starch was extruded, resulting in a product with a water activity of 0.90. The product was inoculated with Staphylococcus aureus , Strain 743, packed in polyethylene bags, and stored at 26 degree C. Growth of the organism occurred in the control but not in the fermented samples. A combination of lowered water activity and pH yielded a shelf-stable intermediate moisture fish product.
LA: Language English
SL: Summary Language English
PY: Publication Year 1984
PT: Publication Type Journal Article
DE: Descriptors seafood; Lactobacillus plantarum; fermentation; shelf life; processed fishery products; Urophycis chuss
ID: Identifiers effects on
ER: Environmental Regime Marine
CL: Classification W 30412 Food (including SCP); A 01017 Human foods; Q1 01622 Primary products
SF: Subfile Biotechnology Research Abstracts (through 1992); Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 0862221
A1: Alert Info 20001231


Record 84 of 100
TI: Title Amylolytic lactic acid bacteria in fish silage.
AU: Author Lindgren, S; Refai, O
AF: Author Affilition Dep. Microbiol., Swedish Univ. Agric. Sci., S-750 07, Uppsala, Sweden
SO: Source J. APPL. BACTERIOL., vol. 57, no. 2, pp. 221-228, 1984
AB: Abstract An alpha -amylase activity has been observed in lactic acid bacteria occurring initially in fermented fish silage. The organisms belong to the genus Leuconostoc . The main fraction of the amylolytic enzyme produced by one of the isolated bacteria is cell-bound and is released into the medium at a late stage of growth. Treating cells with ultrasound or Triton X-100 increases enzyme activity in the culture filtrate. The pH range for enzyme activity is 5.0-7.0, with an optimum at pH 6 multiplied by 0. The enzyme is extremely labile at pH 8.0 and is inactivated at temperatures above 50 degree C at pH 5 multiplied by 8. Two enzyme fractions were found by isoelectric focusing,the main one at pH 5 multiplied by 00 and another at pH 4 multiplied by 5. Chromatography on DEAE cellulose gave two active peaks.
LA: Language English
SL: Summary Language English
PY: Publication Year 1984
PT: Publication Type Journal Article
DE: Descriptors lactic acid bacteria; amylolytic enzymes; silage; fish silage; biodegradation; fermentation; Leuconostoc
ID: Identifiers isolation; characterization
CL: Classification A 01018 Animal foods; Q1 01624 Secondary products
SF: Subfile Microbiology Abstracts A: Industrial & Applied Microbiology; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 1186655
A1: Alert Info 20001231


Record 85 of 100
TI: Title Chemical characterization and sensory evaluation of a dietary sodium-potassium fish sauce.
AU: Author Chayovan, S; Rao, RM; Liuzzo, JA; Khan, MA
AF: Author Affilition Dep. Food Sci., Louisiana Agric. Exp. Stn., Louisiana State Univ. Agric. Cent., Louisiana State Univ., Baton Rouge, LA 70803, USA
SO: Source Journal of Agricultural and Food Chemistry [J. AGRIC. FOOD CHEM.], vol. 31, no. 4, pp. 859-863, 1983
IS: ISSN 0021-8561
AB: Abstract Uneviscerated ground fish (flounder and trout with 1.6 and 9.2% fat, respectively) were fermented in a mixture of sodium and potassium salts in different fish to salt ratios. Desired ratios of these salts in the fermented fish sauce were obtained by mixing appropriate volumes of individual salt-based sauce. Chemical analyses included total and ammonia nitrogen, salt, pH, carbonyls, amines, and amino acids. In all sauce samples micromoles per liter concentrations of carbonyls such as butanal, octanol, 2,4-decadienal, 2-undecenal, tetradecanal, etc. and amines (mono-, di-, and trimethylamine) were obtained. Amino acids such as lysine, histidine, arginine, aspartic acid, threonine, etc. ranged in concentrations between 10 super(-4) and 10 super(-3) mmol/L of sauce. The pH of sauce made from flounder and trout ranged from 5.0 to 6.1 and 4.9 to 5.6, respectively. Sensory analyses indicated that a mixture of NaCl and KCl (NaCl:KCl = 50:50) could provide as replacement for NaCl generally used in fish sauce fermentation.
LA: Language English
SL: Summary Language English
PY: Publication Year 1983
PT: Publication Type Journal Article
DE: Descriptors organoleptic properties; fish; potassium chloride; fish silage; potassium; sodium
ID: Identifiers sauces; replacement; sodium chloride; effects on
CL: Classification R 18123 Sensory evaluation of food; Q1 01624 Secondary products
SF: Subfile Chemoreception Abstracts; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 0570227
F1: Fulltext Info 0021-8561,31,4,859-863,1983
A1: Alert Info 20001231


Record 86 of 100
TI: Title Indo-Pacific Fishery Commission (IPFC). Report of the fifth session of the Working Party on Fish Technology and Marketing, Serdang (Malaysia), 2-5 November 1982.
CF: Conference 5. Sess. of the IPFC Working Party on Fish Technology and Marketing, Serdang (Malaysia), 2 Nov 1982
CA: Corporate Author FAO Indo-Pacific Fisheries Comm., Bangkok (Thailand)
SO: Source FAO fisheries report. Rome [FAO FISH. REP.], no. 279, FAO, ROME (ITALY) , 1983, 23 pp
IS: ISSN 0429-9337
NT: Notes FAO FIIU/R279; ISBN 92-5-101323-3.
PB: Publisher FAO, ROME (ITALY)
AB: Abstract The Working Party on Fish Technology and Marketing met to review the progress of the network for cooperation between Asian fish technology research institutes. It was reported that the network now included 19 institutes from 10 countries after a period of steady growth. The future work program has four main research topics: 1) storage life studies; 2) utilization of by-catches and small pelagic species; 3) fermented fish products; 4) improvement of dried production. At the same time, a Workshop was held on the Production and Storage of Dried Fish to which there were 23 contributions from 35 participants.
LA: Language English
SL: Summary Language English
PY: Publication Year 1983
PT: Publication Type Book Monograph; Conference
DE: Descriptors fishery technology; international cooperation; marketing; storage life; fish utilization; IPFC
ID: Identifiers Indo-Pacific
ER: Environmental Regime Marine
CL: Classification Q1 01621 General; O 5020 FISHERIES, FISHERY BIOLOGY, FISHING
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 0678690
F1: Fulltext Info 0429-9337,,279,,1983
A1: Alert Info 20001231


Record 87 of 100
TI: Title Fish trade within the Asian/Pacific region.
AU: Author Korneliussen, A
AF: Author Affilition Address not stated
SO: Source INFOFISH MARK. DIG., no. 5, pp. 39-46, 1982
IS: ISSN 0127-2012
AB: Abstract A study was undertaken of fish trade within the Asian/Pacific region. Results regarding fish production, marketing, trade, imports and exports, frozen fishery products, canned products, dried, salted, smoked and fermented fish and oils, fats and meals are discussed. Fish is a major item of consumption because it is abundant and is the cheapest protein food available in most countries of the region.
LA: Language English
PY: Publication Year 1982
PT: Publication Type Journal Article; Numerical data
DE: Descriptors fishery products; trade; marketing; fish products; I, Pacific
CL: Classification Q1 01643 Marketing; O 5040 PROCESSING, PRODUCTS, MARKETING
SF: Subfile ASFA 1: Biological Sciences & Living Resources; Oceanic Abstracts
AN: Accession Number 0724036
F1: Fulltext Info 0127-2012,,5,39-46,1982
A1: Alert Info 20001231


Record 88 of 100
TI: Title Flavor of fermented fish sauce.
AU: Author McIver, RC; Brooks, RI; Reineccius, GA
AF: Author Affilition Dep. Food Sci. Nutr., Univ. Minnesota, St. Paul, MN 55108, USA
SO: Source Journal of Agricultural and Food Chemistry [J. AGRIC. FOOD CHEM.], vol. 30, no. 6, pp. 1017-1020, 1982
IS: ISSN 0021-8561
AB: Abstract Forty-three previously unidentified compounds have been found in Nam-pla fermented fish sauce. This included 8 acids, 10 alcohols, 6 amines, 7 other nitrogen-containing compounds, 4 lactones, 3 carbonyls, and 5 sulfur-containing compounds. The fish sauce was solvent extracted in order to obtain a flavor isolate. This isolate was fractionated in to acidic, neutral, and basic fractions via pH adjustment and liquid-liquid extraction in order to facilitate gas chromatography and mass spectrometry. All gas chromatography was done by using fused silica Carbowax 20M capillary columns.
LA: Language English
SL: Summary Language English
PY: Publication Year 1982
PT: Publication Type Journal Article
DE: Descriptors fish; sauces; fermented food; flavor compounds; chemical properties; fermented products; food technology; taste
ID: Identifiers identification
ER: Environmental Regime Marine; Freshwater
CL: Classification R 18062 Food constituents; O 5040 PROCESSING, PRODUCTS, MARKETING; Q1 01626 Food technology; Q1 01622 Primary products
SF: Subfile Chemoreception Abstracts; Oceanic Abstracts; ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 0412736
F1: Fulltext Info 0021-8561,30,6,1017-1020,1982
A1: Alert Info 20001231


Record 89 of 100
TI: Title The effect of antioxidants on the fermented sardine and taste compounds of product.
AU: Author Lee, E-H; Cho, S-Y; Cha, Y-J; Jeon, J-K; Kim, S-K
AF: Author Affilition Dep. Food Sci. Technol., Natl. Fish. Univ. Busan, Namgu, Busan, 602-01, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 14, no. 4, pp. 201-211, 1982
IS: ISSN 0374-8111
AB: Abstract Sardinops melanosticta was processed in the form of fermented fish paste. The fish were treated with BHA and Tenox-II in concentration of 0.01% and 0.02% to prevent the oxidation of lipid during fermentation and then salted with 20% table salt and fermented at room temperature of 25 plus or minus 3 degree C. One month was found to be suitable as the reasonable duration of fermentation. Both BHA and Tenox-II in concentration of 0.02% showed a good preventing effect on the lipid oxidation during fermentation. Most of the nucleotides in sardine was decomposed from adenosine triphosphate to inosine and hypoxanthine during the fermentation of one month. The main constituents of the characteristic taste of fermented sardine could be assumed as free amino acids and a little amount of 5'-IMP.
LA: Language Korean
SL: Summary Language English; Korean
PY: Publication Year 1982
PT: Publication Type Journal Article
DE: Descriptors fermented products; organoleptic properties; antioxidants; Sardinops melanosticta
ER: Environmental Regime Marine
CL: Classification Q1 01624 Secondary products; Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 0441723
F1: Fulltext Info 0374-8111,14,4,201-211,1982
A1: Alert Info 20001231


Record 90 of 100
TI: Title The production of soluble fish protein solution for use in fish sauce manufacture. 1. The use of added enzymes
AU: Author Beddows,C.G ; Ardeshir,A.G.
AF: Author Affilition Sch. Health and Appl. Sci., Leeds Polytech., Calverley St., Leeds LS1 3HE, UK
ED: Editor Melteff,B.R. (ed.).
SO: Source J. Food Technol., 14(6), 603-612, (1979)
AB: Abstract The production of a fish hydrolysate, using plant proteases, which could be added to traditionally fermented fish sauce to increase the total volume without affecting the overall nutritional quality was investigated. The effect of adding bromelain, papain or ficin, on the rate of hydrolysis and the extent of the conversion of insoluble fish protein, to soluble nitrogen was examined. The conditions employed were similar to those used in traditional fish sauce manufacture but both whole and minced ikanbilis (Stolephorus sp.) were investigated. Measurement of the extent of hydrolysis after 1, 2, 4, 7, 14, 27, 28 and 35 days at 33 C showed that bromelain tended to give slightly better results with some 65% of the protein being hydrolysed. The effect of temperature enzyme, co-enzyme and salt concentrations for the hydrolysis by bromelain were investigated and the optimum conditions established at the pH normally found in fish sauce production. The hydrolysate produced in 18-21 days was comparable to traditional fish sauce in the distribution and concentratons of nitrogenous compounds and had very little aroma. The product could be added to the traditional sauce without affecting its quality.
LA: Language English
SL: Summary Language English
PY: Publication Year 1979
PT: Publication Type Journal Article
DE: Descriptors enzymes; processing fishery products; Stolephorus
ID: Identifiers fishery products; nutritive value; Clupeidae; Pisces
TR: ASFA Input Center Number IR8009683
CL: Classification Q1 01626 Food technology
SF: Subfile ASFA 1: Biological Sciences & Living Resources
A1: Alert Info 20011231


Record 91 of 100
TI: Title Culture experiments on the copepod, Tisbintra elongate Mori, and evaluation of that species as food organism for milkfish larvae.
AU: Author Yamasaki, S; Canto, J Jr
AF: Author Affilition Lab. Aquacult. Physiol., Kagoshima Univ., Japan
SO: Source Q. RES. REP. AQUACULT. DEP. SOUTHEAST ASIAN FISH. DEV. CENT., vol. 3, no. 4, pp. 17-20, 1979
AB: Abstract Five types of food were used to culture T. elongata :: rice bran, cow dung, bread, cow dung, bread yeast, fermented fish solubles and Spirulina . Bread yeast was found to give the highest densities. An evaluation was also made of the effectivity of rice bran and fermented fish solubles for the outdoor mass culture of T. elongata . A comparative study on the growth and survival rate of milkfish fry (Chanos chanos ) fed with T. elongata and Artemia showed there to be no significant differences between the diets.
LA: Language English
PY: Publication Year 1979
PT: Publication Type Journal Article
DE: Descriptors crustacean culture; food organisms; diets; fish culture; growth; Tisbintra elongata; Chanos chanos
ER: Environmental Regime Marine
CL: Classification Q1 01582 Fish culture; Q1 01582 Fish culture
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 0456320
A1: Alert Info 20001231


Record 92 of 100
TI: Title Possibilities for the production and application of liquefied fish protein in the IPFC area
AU: Author Kinumaki,T.
AF: Author Affilition Tokai Reg. Fish. Res. Lab., Tokyo, Japan
CF: Conference Presented at: IPFC Symp. on Fish Utilization Technology and Marketing in the IPFC Region held in conjunction with the 18 Sess. of the Indo-Pacific Fishery Commission, Manila (Philippines), 8 Mar 1978
ED: Editor Lindqvist,O.V. (ed.)
SO: Source Proc. IPFC, 18(3), 492-506, (1978)
AB: Abstract The product known as 'liquefied fish protein' in Japan may be defined as a protein hydrolysate produced by an enzymatic liquefaction from whole, or parts, of fish. Liquefaction is carried out by enzymes already present in the fish or by adding commercial proteolytic enzymes prepard from bacteria, fungi or plants. For use as a food for the sick and for babies, milk replacers, condiments etc., this product is usually made as a powder by spray-drying. The features which distinguish this product from other allied fermented fish products are: (1) Instant and complete solubility in water; (2) Low fat content; (3) Low ash content (if necessary, if can be reduced to 1% by means of electrodialysis); (4) High crude protein content; (5) Good amino acid balance; (6) ability to improve taste and odour. With proper guidance and ample funding to develop the product, liquefied fish protein could be promising in the IPFC area since the techniques of liquefaction in traditional fermented fish products are known and raw materials, such as trash fish, and crude enzymes of plant origin, are available.
LA: Language English
SL: Summary Language English
PY: Publication Year 1978
PT: Publication Type Journal Article
DE: Descriptors proteins; fishery products
ID: Identifiers processing fishery products; hydrolysis; Pisces
TR: ASFA Input Center Number FA8001140
CL: Classification Q1 01623 Processing methods, instruments and factories; Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
A1: Alert Info 20011231


Record 93 of 100
TI: Title Methods for processing and distribution of fish and fishery products in the Philippines
AU: Author Pili,F.; Abella,F.
AF: Author Affilition Bur. Fish. Aquat. Resour., Intramuros, Manila, Philippines
CF: Conference Presented at : IPFC Symp. on Fish Utilization Technology and Marketing in the IPFC Region held in conjunction with the 18 Sess. of the Indo-Pacific Fishery Commission, Manila (Philippines), 8 Mar 1978
ED: Editor Lindqvist,O.V. (ed.)
SO: Source Proc. IPFC, 18(3), 30-37, (1978)
AB: Abstract The majority of the fish which are landed in the Philippines are sold by auction. Crushed ice is generally used but the use of mechanical refrigeration is increasing. For distribution, fish are packed in properly insulated metal boxes or styropore boxes and transported on land by jeepneys and trucks which are well insulated and refrigerated. Retail sale of fresh fish generally takes place in the public markets, only seldom in the large grocery stores and supermarkets. Dried, smoked and fermented fish are sold in the grocery sections of the public market and in supermarkets. There is a need to improve handling, washing and drainage of ice from fish containers. Sanitary conditions are inadequate and the use of ice often ends after the fish are landed.
LA: Language English
SL: Summary Language English
PY: Publication Year 1978
PT: Publication Type Journal Article
DE: Descriptors processing fishery products; marketing; Philippines
ID: Identifiers storage; packing fishery products; fishery products
TR: ASFA Input Center Number FA8001080
CL: Classification Q1 01623 Processing methods, instruments and factories; Q1 01642 Storage, transport and packing
SF: Subfile ASFA 1: Biological Sciences & Living Resources
A1: Alert Info 20011231


Record 94 of 100
TI: Title Processing of non-commercial and low-cost fish in Malaysia
AU: Author Yeoh,Q.L.; Merican,Z.
AF: Author Affilition MARDI, Serdang, Selangor, Malaysia
CF: Conference Presented at: IPFC Symp. on Fish Utilization Technology and marketing in the IPFC Region held in conjunction with the 18 Sess. of the Indo-Pacific Commission, Manila (Philippines), 8 Mar 1978
ED: Editor Lindqvist,O.V. (ed.)
SO: Source Proc. IPFC, 18(3), 572-580, (1978)
AB: Abstract Traditional methods of processing surplus and low-cost fish in Malaysia include drying, smoking and fermentation. These traditionally processed products include dry and/or salted sea foods (fish including Stolephorus sp, prawns, shrimps, cuttlefish, squids, shellfish, jellyfish), smoked fish, 'pickled' shrimps (cencalok), fermented shimp paste (belacan), concentrated prawn extract (heko), fermented fish sauce, fish balls and fish cakes. Conversion of the prawn by-catch into fish meal is faced with the problem of high capital outlay for fishmeal plants, transportation and handling of the by-products and the quality of the by-catch and the finished meal. A simpler and more economical method of processing the by-catch into silage for animal feed has been successfully demonstrated. This method makes use of a lactic acid fermentation system and is recommended for use in fishing villages.
LA: Language English
SL: Summary Language English
PY: Publication Year 1978
PT: Publication Type Journal Article
DE: Descriptors processing fishery products; trash fish; Malaysia
ID: Identifiers acidification; hydrolysis; proteins; by catch
TR: ASFA Input Center Number FA8001148
CL: Classification Q1 01623 Processing methods, instruments and factories
SF: Subfile ASFA 1: Biological Sciences & Living Resources
A1: Alert Info 20011231


Record 95 of 100
TI: Title The taste compounds of fermented Acetes chinensis
AU: Author Chung, S.-Y.; Lee, E.-H.
AF: Author Affilition Dep. Food Nutrition, Geongsang Natl. Univ., Jinju, Korea
ED: Editor Kaul, P.N.; Sinderman, C.. (eds.)
SO: Source Bull. Korean Fish. Soc., 9(2), 79-110, (1976)
NT: Notes Includes bibliography; p.105-110.
AB: Abstract In Korea fermented fish and shellfish have been favored and consumed as seasonings or further processed for fish sauce. Fermented small shrimp, Acetes chinensis is largely used for these products and occupies an important place in the food industry of Korea. No study of the taste compounds of A.chinensis has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented small shrimp.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1976
PT: Publication Type Journal Article
DE: Descriptors organoleptic properties; fishery products; Acetes chinensis
ER: Environmental Regime Marine
TR: ASFA Input Center Number FA7802060
CL: Classification Q1 01624 Secondary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
A1: Alert Info 20021231


Record 96 of 100
TI: Title The use of bromelain in the hydrolysis of mackerel and the investigation of fermented fish aroma.
AU: Author Beddows, CG; Ismail, M; Steinkraus, KH
AF: Affiliation Leeds Polytech., Dep.Life Sci., UK
SO: Source J. Food Technol. Vol. 11, no. 4, pp. 379-388. 1976.
AB: Abstract A fish hydrolysate was produced from homogenized mackerel (Scomber scombrus) using bromelain to increase the rate and extent of proteolysis. Measurement of the extent of hydrolysis and conversion of insoluble to soluble N compounds after 1, 2, 3, 5 and 14 days of incubation at 38{degree}C showed that a hydrolysate having some of the characteristics of an oriental fish sauce could be formed from mackerel within this period with a net protein conversion rate of >75%, but it was necessary to include a 24hr incubation period prior to the addition of salt. The technique was used for the investigation of the causative agents of aroma production in the mackerel homogenate. Assuming that the proteolysis was still carried out by the protease, the mackerel homogenate was subjected to heat treatment, or mixed with antibiotics, or TCA prior to addition of bromelain. These treatments caused the loss of some of the constituents (associated with oriental fish sauce aroma) which suggests that with mackerel, microorganisms play a significant role in aroma development. The method could be sued for the investigation of sauces prepared from oriental fish; as the causative agents of aroma production might well be different. The bacteria, involved with mackerel could easily produce harmful products which were not investigated.
LA: Language English
SL: Summary Language English
PY: Publication Year 1976
PD: Publication Date 19760000
PT: Publication Type Journal Article
DE: Descriptors Hydrolysis; Storage effects; Food technology; Processing fishery products; Scomber scombrus
ER: Environmental Regime Marine
TR: ASFA Input Center Number 1977
CL: Classification Q1 01627 Food quality and standards
UD: Update 200112
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5258566
A1: Alert Info 20011231
NT: Notes Records keyed from 1977 ASFA printed journals.


Record 97 of 100
TI: Title Microflora of four fermented fish sauces.
AU: Author Crisan, EV; Sands, A
AF: Affiliation Dep. Food Sci. and Technol., Univ. California,Davis, CA 95616, USA
SO: Source Appl. Microbiol. Vol. 29, no. 1, pp. 106-108.. 1975.
AB: Abstract 39 microorganisms representing 11 spp of bacteria, one yeast, and 3 filamentous fungi were isolated and identified from 4 fermented fish sauces: nampla, patis, koami, and ounago.
LA: Language English
PY: Publication Year 1975
PD: Publication Date 19750000
PT: Publication Type Journal Article
DE: Descriptors Microorganisms; Microbiological analysis; Processing fishery products
TR: ASFA Input Center Number 1975
CL: Classification Q1 01201 General; Q1 01623 Processing methods, instruments and factories
UD: Update 200112
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5239571
A1: Alert Info 20011231
NT: Notes Records keyed from 1975 ASFA printed journals.


Record 98 of 100
TI: Title Marine products in Japan.
OT: Original Title Produkty morskogo promysla Japonii
ED: Editor Tanikawa, I
SO: Source Pishchevaya Promyshlennost', Moskva, (USSR). 352 p. 1975.
PB: Publisher Pishchevaya Promyshlennost', Moskva, (USSR)
AB: Abstract It is the intention of this book written by a Japanese author and translated into Russian to deal with the main trends in the utilization of the most valuable fishes, marine mammals, invertebrates and algae. A general characterization of the state of fish technology is presented and classification of marine products is given. Based on the Japanese experience in processing aquatic animals the author describes methods of producing frozen, canned, salted. Smoked, dried and sauced fermented fish as well as fish sausages, jellies, broths, fish meal and oil. A good deal of attention is paid to the newly developed branches such as the manufacture of fish meat paste, fish glue, pearl paste and various kinds of decorative articles of pearl, mollusc shells, corals, etc. Alginic acid and insulin industries are discussed and problems concerning the scientific aspects of fish technology are touched upon.
LA: Language Russian
SL: Summary Language Russian
PY: Publication Year 1975
PD: Publication Date 19750000
PT: Publication Type Book Monograph
DE: Descriptors Fishery products; Processing fishery products; Animal products; Seaweed products; Medical products; Commercial species; Fishery technology; Japan
ER: Environmental Regime Marine
TR: ASFA Input Center Number 1976
CL: Classification Q1 01627 Food quality and standards; Q1 01110 Translations
UD: Update 200112
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 5245239
A1: Alert Info 20011231
NT: Notes 159 ref.; Translation of: Marine products in Japan, by Tanikawa, E.Koseisha-Koseikaku Company, Tokyo, 1971. Records keyed from 1976 ASFA printed journals.


Record 99 of 100
TI: Title Preliminary studies on the comparative chemical composition of the different commercial brands of 'patis' in the Philippines.
AU: Author Bersamin, SV; Napugan, RSJ
AF: Affiliation Philippine Fish. Comm. Philippines
SO: Source Philipp. J. Fish. Vol. 8, no. 2, pp. 151-157. 1970.
AB: Abstract Various commercial brands of patis (fermented fish sauce) were analyzed comparatively, for their moisture, total solids, total nitrogen and sodium chloride contents. From the standpoint of nutrition, those with higher total nitrogen contents are considered the better grades. The total solids range from 28.56 per cent to 37.81 per cent and sodium chloride from 22.26 per cent to 26.44 per cent. Samples with high total solids have better keeping quality because of low moisture content. Although almost all the brands fall within the range requirement of total nitrogen, sodium chloride and total solids set by the Philippine Standard Association, yet as revealed by the analysis, these standards and requirements are met without technological planning and no effort is being made by the manufacturers to produce uniform standard grades of patis.
LA: Language English
SL: Summary Language English
PY: Publication Year 1970
PD: Publication Date 19700000
PT: Publication Type Journal Article
TR: ASFA Input Center Number 1974
CL: Classification Q1 01627 Food quality and standards
UD: Update 200102
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 4836772
A1: Alert Info 20011231
NT: Notes records keyed from 1974 ASFA printed journals


Record 100 of 100
TI: Title A study on shelf-life of seasoned and fermented squid.
AU: Author Kim, D-S; Kim, Y-M; Koo, J-G; Leem, Y-C; Do, J-R
AF: Author Affilition Korea Food Res. Inst., 46-1 Baekhyun, Bundang, Kyunggi-Do 463-420, Korea
SO: Source Bulletin of the Korean Fisheries Society. Pusan [BULL. KOREAN FISH. SOC.], vol. 26, no. 1, pp. 13-20, 1003
IS: ISSN 0374-8111
AB: Abstract Traditional fermented fish products "Jeodtgal" were prepared from squid (Sepiella maindroni ) with addition of about 25% salt to prevent spoilage; since domestic seasoned and fermented products have only about 8% salt, they require careful treatment during distribution and could have a different fermentation pattern from traditional "Jeodtgal." This study was conducted to establish shelf-life of seasonal and fermented squid at different distribution conditions. To establish shelf-life of seasoned and fermented squid stored at 10 degree C, 20 degree C and 30 degree C, chemical components and sensory evaluation were investigated. Chemical components such as volatile basic nitrogen, ammonia nitrogen and total nitrogen rapidly increased during storage at 20 degree C and 30 degree C, but pH value and Hunter color value slowly decreased during storage without respect of storage temperature. Judging from chemical components analysis and sensory evaluation, seasoned and fermented squid could be stored for 3 days at 30 degree C, 7 days at 20 degree C and 25 days at 10 degree C, respectively. The ratio of quality deterioration per hour were 0.00166 at 10 degree C, 0.00595 at 20 degree C and 0.01385 at 30 degree C.
LA: Language Korean
SL: Summary Language English
PY: Publication Year 1003
PT: Publication Type Journal Article
DE: Descriptors processed fishery products; fermented products; fish storage; storage life; fish spoilage; taste tests; quality control; Sepiella maindroni
ER: Environmental Regime Marine
CL: Classification Q1 01622 Primary products
SF: Subfile ASFA 1: Biological Sciences & Living Resources
AN: Accession Number 2998762
F1: Fulltext Info 0374-8111,26,1,13-20,1003
A1: Alert Info 20001231