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Enzymically hydrolysed and bacterially fermented fishery products
Author(s) -
OWENS J. D.,
MENDOZA L. S.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb00378.x
Subject(s) - fermentation , lactic acid , hydrolysis , bacteria , food science , fermentation in food processing , chemistry , biology , microbiology and biotechnology , fishery , biochemistry , genetics
The classification of the different types of enzyme hydrolysed and bacterially fermented fishery products is discussed and a classification based on the conditions of enzymic hydrolysis and the involvement/non‐involvement of bacterial fermentation is proposed. Brief descriptions are given of the processes used to make representative products of each of the different categories. The potential health hazards associated with preserved fishery products is evaluated. The ecology of lactic acid bacteria in the fermented products and the factors affecting the fermentations are considered.