Cover Image

Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles

Fermented fish products are traditional foods which have a long history of use as condiment and side dishes in many countries especially Southeast Asia and Asian countries. Today, fermented fish products are gaining importance and have a great potential in the food industry as general populace start...

Full description

Saved in:
Bibliographic Details
Main Authors: Mohamed, Hajaratul Najwa, Mustafa, Shuhaimi
Format: Article
Language:English
Published: University College TATI 2021
Online Access:http://psasir.upm.edu.my/id/eprint/97325/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/97325/
https://tatiuc.edu.my/ijset/index.php/ijset/article/view/94
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.97325
record_format eprints
spelling my.upm.eprints.973252022-09-06T08:02:22Z http://psasir.upm.edu.my/id/eprint/97325/ Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles Mohamed, Hajaratul Najwa Mustafa, Shuhaimi Fermented fish products are traditional foods which have a long history of use as condiment and side dishes in many countries especially Southeast Asia and Asian countries. Today, fermented fish products are gaining importance and have a great potential in the food industry as general populace start to realize their unique characteristics. The indigenous fermented fish products are renowned for their umami taste and special aroma characters besides possess high nutritional values. This review article focuses on the manufacturing process of various fermented fish products, their technological aspect, sensory and nutritional qualities. In addition, the research works carried out on metabolites profiles of fermented fish products is also reviewed. This review paper provides an extensive knowledge and broad information on fermented fish products which can be used as reference to improve the products quality. University College TATI 2021 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/97325/1/ABSTRACT.pdf Mohamed, Hajaratul Najwa and Mustafa, Shuhaimi (2021) Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles. International Journal of Synergy in Engineering and Technology, 2 (1). 16 - 35. ISSN 2735-0622 https://tatiuc.edu.my/ijset/index.php/ijset/article/view/94
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Fermented fish products are traditional foods which have a long history of use as condiment and side dishes in many countries especially Southeast Asia and Asian countries. Today, fermented fish products are gaining importance and have a great potential in the food industry as general populace start to realize their unique characteristics. The indigenous fermented fish products are renowned for their umami taste and special aroma characters besides possess high nutritional values. This review article focuses on the manufacturing process of various fermented fish products, their technological aspect, sensory and nutritional qualities. In addition, the research works carried out on metabolites profiles of fermented fish products is also reviewed. This review paper provides an extensive knowledge and broad information on fermented fish products which can be used as reference to improve the products quality.
format Article
author Mohamed, Hajaratul Najwa
Mustafa, Shuhaimi
spellingShingle Mohamed, Hajaratul Najwa
Mustafa, Shuhaimi
Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
author_facet Mohamed, Hajaratul Najwa
Mustafa, Shuhaimi
author_sort Mohamed, Hajaratul Najwa
title Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
title_short Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
title_full Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
title_fullStr Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
title_full_unstemmed Fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
title_sort fermented fish products: a review on the manufacturing process, technological aspect, sensory, nutritional qualities and metabolite profiles
publisher University College TATI
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/97325/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/97325/
https://tatiuc.edu.my/ijset/index.php/ijset/article/view/94
_version_ 1744355324466298880
score 13.211869

Similar Items