Fish Fermentation
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Fish Fermentation Technology
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Author : Keith H. Steinkraus
language : en
Publisher: United Nations University Press
Release Date : 1993
Fish Fermentation Technology written by Keith H. Steinkraus and has been published by United Nations University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Science categories.
Fish Fermentation
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Author : Debabrat Baishya
language : en
Publisher: New India Publishing
Release Date : 2009-01-15
Fish Fermentation written by Debabrat Baishya and has been published by New India Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-15 with Fermentation categories.
Fish Fermentation: Traditional to Modern Approaches is the first of its kind geared specifically for students interested in pursuing a career in Food Biotechnology and especially in Fish Processing Technology. There is information about fermented fish from Southeast Asia. Products from this region are highly salted and fermented until the fish flesh is transformed into simpler components and the fermentation process lasts for several months (three to nine months) and the fish flesh may liquefy or turn into a paste. Fermented fish products from the north eastern part of India share many common features with that from other Southeast Asian countries. Still some of the steps in the fermentation process are unique to the Northeast India. More over the scenario varies with the varieties of the fermented fish items. This book aims at bringing out not only the scientific basis of the fermentation process but also endeavors to cite the present market status of the fermented fish. With its balanced coverage of historical development, microbial diversity, nutritional aspects and contemporary application, the book provides the tools and basic knowledge necessary for success in this industry. Special sections on Probiotics and Fermented Fish, Starter Culture in Fish Fermentation are in great detail which is the outcome of various research works. This book is therefore, suitable for undergraduate, postgraduate as well as research students. The first chapter, Fermented Food Products in India depicts about various fermented food items available in India and international scenario is also highlighted. The second chapter, Traditional Fish Preservation Techniques gives an idea of traditional system of fish preservation in various parts of the world will surely help the students as well as the research students to carry out various projects in this field and in designing the protocol for standardization of fish preservation technique. The third chapter, Microbial Diversity describe about the world of microbes in the fermented fish products, their role in fermentation, desirable and associated types of microbes in fish fermentation, the spoilage group of microbes involved in fish fermentation, pathogenic microbes and possible health hazards, the beneficial group of microbes in the process and the relevant data of various research works. In the fourth chapter, Nutritional Aspects of Fermented Fish, the nutritional value of a variety of fermented fish products are highlighted, their role as an important protein supplement for many nutritional diseases is also projected. This chapter will give a basic idea of nutritional quality of fermented fish products. Chapter 5 and Chapter 6 are mainly aimed at introducing cutting edge technology in the field of fish fermentation which, in turn, is the result of the advent of modern biotechnological tools.
Fermented Fish In Africa
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Author : Kofi Manso Essuman
language : en
Publisher: Food & Agriculture Org.
Release Date : 1992
Fermented Fish In Africa written by Kofi Manso Essuman and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.
This report is based on surveys carried out in Burundi, Chad, Côte 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. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. 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. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and 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.
Fermented Fish Products In East Asia
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Author : Kenneth Ruddle
language : en
Publisher:
Release Date : 2005-12-01
Fermented Fish Products In East Asia written by Kenneth Ruddle and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-12-01 with Fermented fish categories.
Fermenting Everything How To Make Your Own Cultured Butter Fermented Fish Perfect Kimchi And Beyond
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Author : Andy Hamilton
language : en
Publisher: The Countryman Press
Release Date : 2020-06-16
Fermenting Everything How To Make Your Own Cultured Butter Fermented Fish Perfect Kimchi And Beyond written by Andy Hamilton and has been published by The Countryman Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-16 with Cooking categories.
Kombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything—for healthy, exciting, and tasty dishes Fermentation is the secret behind some of today’s trendiest dishes. The bonus? It can even help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavor. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme Fraiche Sourdough Bread Coconut Chutney Rosehip and Horseradish Sauce Fermenting Everything is a necessary companion for those who want to get adventurous in the kitchen.
Fish Silage Production By Fermentation
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Author : Toppe, J.
language : en
Publisher: Food & Agriculture Org. [Author] [Author]
Release Date : 2024-05-27
Fish Silage Production By Fermentation written by Toppe, J. and has been published by Food & Agriculture Org. [Author] [Author] this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-27 with Technology & Engineering categories.
This publication is a practical manual that will guide the reader through the main principles of producing fish silage by fermentation and explain each step of the fermentation process needed to successfully become a fish silage producer. [Author] Fish, including shellfish, are highly nutritious and in much demand all over the world. [Author] However, fish processing by-products, in particular viscera (guts), are highly perishable. [Author] If not preserved or processed within a relatively short time after harvest, they may deteriorate rapidly making them unfit for human consumption or other uses. [Author] In many cases, processing leads to the removal of significant parts of the fish, such as the viscera, head, belly flaps and backbone. [Author] Depending on the species, these parts may represent between 30 percent and 70 percent of the fish. [Author] Some parts, such as gonads, belly flaps and backbones, may be used directly for human consumption, but most of the by-products of fish processing have traditionally been wasted, leading to negative environmental impacts, or they have been used in fresh form as feed for livestock or as fertilizers. [Author]
Learn To Ferment Everything How To Make Kimchi Or Fermented Fish
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Author :
language : en
Publisher: jideon francisco marques
Release Date : 2024-03-07
Learn To Ferment Everything How To Make Kimchi Or Fermented Fish written by and has been published by jideon francisco marques this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-03-07 with Cooking categories.
Welcome to the fascinating world of fermentation, where magical microorganisms transform ordinary ingredients into extraordinary delights! This book, "Learn to Ferment Everything: How to Make Kimchi or Fermented Fish," is your definitive entry into the ancient art of fermentation. As you explore the following pages, you will be guided through an exciting journey, uncovering the secrets behind fermentation and learning to create your own fermented delicacies, with a special focus on kimchi and fermented fish. Get ready for an exhilarating adventure, where beneficial bacteria become your allies in the kitchen, turning simple ingredients into flavorful and healthful foods. From the fundamental concepts of fermentation to detailed recipes and practical tips, this book provides a comprehensive guide for both beginners and seasoned enthusiasts. Uncover the mysteries of fermentation and welcome a world of intense flavors and unique textures. Be prepared to transform your kitchen into a fermentation laboratory, where creativity and microorganisms come together to create unparalleled culinary experiences. Let's embark on this fermented journey together!
Fermented Fish Sauce In Southeast Asia
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Author :
language : en
Publisher:
Release Date : 2003
Fermented Fish Sauce In Southeast Asia written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Fermented fish categories.
The Story Of Garum
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Author : Sally Grainger
language : en
Publisher: Routledge
Release Date : 2020-12-30
The Story Of Garum written by Sally Grainger and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-30 with Cooking categories.
The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
Accelerated Fermentation Of Fish Sauce Fish Soy Paste And Fish Soy Sauce
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Author : Mohamad Salleh Ismail
language : en
Publisher:
Release Date : 1977
Accelerated Fermentation Of Fish Sauce Fish Soy Paste And Fish Soy Sauce written by Mohamad Salleh Ismail and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Fermentation categories.