Physicochemical, biochemical and microbiological changes of jeotgal-like fermented Chinook salmon (Oncorhynchus tshawytscha) roe

Autor:	Senni J, Bunga, Mirja Kaizer, Ahmmed, Blair, Lawley, Alan, Carne, Alaa El-Din Ahmed, Bekhit
Rok vydání:	2023
Předmět:	Fatty Acids Monounsaturated Cholesterol Salmon Fatty Acids Fatty Acids Unsaturated Animals General Medicine Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 398:133880
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2022.133880
Popis:	A jeotgal-like product was processed from Chinook salmon (Oncorrhynchus tshawytscha) roe. Physicochemical, biochemical, and microbiological compositions were studied during 30 days of fermentation. Fermentation decreased water activity (a
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c3bf099acbfa0e8100bc42af2068a0 https://doi.org/10.1016/j.foodchem.2022.133880 Zobrazit plný text záznamu Full Text from ScienceDirect