Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-narezushi and iwashi-nukazuke

2010 ◽  
pp. n/a-n/a ◽  
Author(s):  
Choa An ◽  
Hajime Takahashi ◽  
Bon Kimura ◽  
Takashi Kuda
Keyword(s):  
Bacterial Flora ◽  
Sscp Analysis ◽  
Fish Products ◽  
Fermented Fish

Microbial and chemical properties of Cambodian traditional fermented fish products

2013 ◽  
Vol 94 (6) ◽  
pp. 1124-1131 ◽  
Author(s):  
Mony R Chuon ◽  
Mimoe Shiomoto ◽  
Takashi Koyanagi ◽  
Tetsuya Sasaki ◽  
Toshihide Michihata ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Fish Products ◽  
Fermented Fish ◽  
And Chemical Properties

scholarly journals “PLEASE PASS THE SALT” – AN ETHNOARCHAEOLOGICAL STUDY OF SALT AND SALT FERMENTED FISH PRODUCTION, USE AND TRADE IN NORTHEAST THAILAND.

2015 ◽  
Vol 37 ◽  
pp. 4 ◽  
Author(s):  
Andrea Yankowski ◽  
Puangtip Kerdsap ◽  
Dr. Nigel Chang
Keyword(s):  
Cultural History ◽  
Historical Data ◽  
Mekong Delta ◽  
Northeast Thailand ◽  
Preparation Methods ◽  
Fish Products ◽  
Fermented Fish ◽  
The Past ◽  
History Of ◽  
Ethnographic Data

<p>Northeast Thailand is known for salt production, both today and in the past.  Prehistoric salt sites are found throughout the region and ethnographic and historical data demonstrates the importance of salt as a commodity as well as for preserving and fermenting fish. This paper explores the archaeology and cultural history of salt and salt fermented fish products in Northeast Thailand and the Greater Mekong Delta region.  Using archaeological, historical and ethnographic data, it addresses how the foods we eat and our preparation methods can be deeply rooted in our cultural history and identity, and discusses the ways in which they can be studied in the archaeological record to learn about the past.</p> <p><span style="text-decoration: underline;"> </span></p>

scholarly journals Physicochemical quality assessment of salt-free fermented fish products of Sylhet region, Bangladesh

2021 ◽  
Vol 7 (1) ◽  
pp. 97-104
Author(s):  
Md. Belal Hossain Sikder ◽  
Imeaz Ahmed ◽  
Shah Samiur Rashid ◽  
Aizi Nor Mazila Binti Ramli
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Volatile ◽  
Dpph Radical Scavenging Activity ◽  
Good Source ◽  
Fish Products ◽  
Fermented Fish ◽  
Sylhet Region ◽  
Dpph Radical Scavenging ◽  
Notopterus Notopterus

Shidals are popular salt-free fermented fish products of Sylhet region of Bangladesh due to their distinctive flavor and taste. In this study, the proximate composition, physicochemical and antioxidative potential had been studied of three kinds of shidals prepared from punti (Puntius sophore), kangla (Notopterus notopterus) and bashpata (Setipinna phasa) available in the local markets. The results of the investigation suggested that shidals are a good source of protein content ranging from 30.49% to 38.27%. The pH, moisture, crude fat, ash and carbohydrate content ranged from 6.09%-6.74%, 34.46%-35.33%, 17.48%-21.43%, 06.31%-13.05% and 1.20%-1.73% correspondingly. DPPH radical scavenging activity of punti, kangla and bashpata shidals was found 68.13±2.45, 53.95±1.52, 73.88±1.21 respectively. Total Volatile Base Nitrogen (TVB-N) content ranged from 37.57-57.92 mg.100 g-1. These findings suggested that fermented fish products are a good source of nutrients for the local peoples.

Safety of Fermented Fish Products

2016 ◽  
pp. 149-168 ◽  
Author(s):  
Viduranga Waisundara ◽  
Nilakshi Jayawardena ◽  
Mindani Watawana
Keyword(s):  
Fish Products ◽  
Fermented Fish

Characterization ofN-(Nitrosomethyl)urea in Nitrosated Fermented Fish Products

1998 ◽  
Vol 46 (1) ◽  
pp. 202-205 ◽  
Author(s):  
Dajun Deng ◽  
Tong Li ◽  
Hong Ma ◽  
Ruming Wang ◽  
Liankun Gu ◽  
...  
Keyword(s):  
Fish Products ◽  
Fermented Fish

scholarly journals The bacteriology of dehydrated fish: II. The effect of storage conditions on the bacterial flora

1953 ◽  
Vol 51 (3) ◽  
pp. 347-358 ◽  
Author(s):  
J. M. Shewan
Keyword(s):  
Bacterial Flora ◽  
Storage Conditions ◽  
Commercial Production ◽  
Drying Process ◽  
Fish Products ◽  
Previous Communication ◽  
Work Done

In a previous communication on the bacteriology of dehydrated fish (Shewan, 1945), data were presented concerning various aspects of the drying process, and their bearing upon commercial production was discussed. This communication reports further work, done mainly during the war, on the effect of storage conditions on the bacterial flora of various kinds of dehydrated fish products.

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