Quality improvement and fermentation control in fish products

Quality improvement and fermentation control in fish products 

Tokyo University of Marine Science and Technology, Tokyo, Japan 

Currently, various traditional fermented fish foods are reported in Japanese mass media, including newspapers, television and also comics. Various unique fermented foods have been attractively introduced. For example, characteristic strong smells of Fmazushi in the Biwako Lake region and Kusaya in the Izu Islands are famous. Salted and fermented pufferfish ovary with rice bran, called Fugu no tnako zuke, is exclusively made in Ishikawa Prefecture. Its detoxification mechanism remains unclear. Fish sauce products are made from salted and fermented fish not only in Japan but also in other countries in Southeast Asia (i.e., Nampla, Nuok mam and Patis Table 16.1, Alexandraki et al., 2013). These Asian fish sauces are now being imported and utilized in the United States and Western countries. 

Advances in Fermented Foods and Beverages. http //dx.doi.org/10.1016/B978-l-78242-015-6.00016-5 

Product Substrates Sensory property and nature Country 

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