The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish
Abstract
To investigate the contribution of autochthonous microflora on free fatty acids (FFA) release and flavor development in low-salt fermented fish, three groups of processed fish, including bacteriostatic-acidification group (BAG), bacteriostatic group (BG), and spontaneous fermented fish (CG) were established. Results showed that addition of NaN3 reduced microbial load in BAG and BG below 3.5 log CFU/g after 3 weeks of incubation. Activities of...
Paper Details
Title
The contribution of autochthonous microflora on free fatty acids release and flavor development in low-salt fermented fish
Published Date
Aug 1, 2018
Journal
Volume
256
Pages
259 - 267
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