Fermentation Process of Fish Sauce by Large Yellow Croaker (Larimichthys crocea) Roe

Fermentation Process of Fish Sauce by Large Yellow Croaker (Larimichthys crocea) Roe

Taking large yellow croaker roe fermented fish sauce as the research object, analyzed the influence of the amount of koji, the amount of salt added, and the temperature in the fermentation process on the pH of fish sauce, total acid, amino acid nitrogen, volatile base nitrogen, fat, thiobarbituric a...

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Bibliographic Details
Main Authors: Jing ZHOU, Yuming HUO, Huadan ZHANG, Xiping DU, Peng LIANG, Lijiao CHEN, Wenjian CHENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
large yellow croaker roe
fish sauce
fermentation process
quality change
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080177

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080177

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