Abstract and Keywords
This article discusses the manufacturing process for fermented fishery products primarily representing east Asia (South Korea) and southeast Asia (Tailand), with particular emphasis on the biochemical and microbiological characteristics of fermentation. It first considers high salt-fermented fish products such as jeotgal, plakem or salted fish, and kapi before turning to low salt-fermented fish products including sikhae, plara, and plasom. It then describes the fermentation process for fish sauce, focusing on the preparation method, biochemical and microbiological factors affecting the quality of fish sauce, histamine control in fish sauce made from anchovies, and parameters for estimating the quality of fish sauce. It also reviews experimental studies on fish sauce with two nontraditional species, Pacific whiting and capelin.
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