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A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products h...

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Bibliographic Details
Main Authors: Chan, Sharon Xi Ying, Fitri, Nursyah, Mio Asni, Nurul Syahidah, Sayuti, Nor Hafiza, Azlan, Ummi Kalthum, Qadi, Wasim S. M., Dawoud, Esraa Adnan, Kamal, Nurkhalida, Sarian, Murni Nazira, Mohd. Lazaldin, Mohd. Aizuddin, Low, Chen Fei, Harun, Sarahani, Hamezah, Hamizah Shahirah, Emelda Rosseleena Rohani, Emelda Rosseleena Rohani, Ahmed Mediani, Ahmed Mediani
Format: Article
Language:English
Published: MDPI 2023
Subjects:
QD Chemistry
Online Access:http://eprints.utm.my/107148/1/MohdAizuddin2023_AComprehensiveReviewwithFutureInsightsontheProcessing.pdf
http://eprints.utm.my/107148/
http://dx.doi.org/10.3390/foods12030558
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