1Chapter 1. Fish Fermentation Process
1034.6 Recent study made on the Microbes invading
21.1 Fermentation Levels
104fermented fish products
3Fermentation:
1054.7 Summary
4Fermentation Levels:
1064.8 Exercise: References
5Steps In Fermentation Process:
107Chapter 5. Nutritional Value Of The Fermented Fish
6• Cleaning:
1085.1 Various benefits of fermented fish
7• Drying:
1095.2 Supplementary diet requirements
8• Seasoning:
110Alleviation of lactose intolerance
9Dressing
111Improvement of the immunity system
10Washing
112Significance of Fermented Food
11Salting/fermentation
113Prevention of toxic effects of mycotoxins
121.2 Fish fermentation approaches in Different
114Fermented fish
13 Countries
115Herring
14General method of fermentation
116Anchovies
15Natural drying
117Mackerel
16Other methods
118Fish pastes
17• Mechanical driers
1195.3 High value of proteins and other vital
18• Freeze drying
120nutrients
19• Solar driers
1215.4 Safeguarding from various health issues: Phylogenetic analyses revealed three major cluster groups
201.3 Modern approaches made during Recent times
1225.5 Guidelines by Researchers on fermented fish
21Lactic acid bacteria Uses:
123Bacteria in Fish
22Smoking
124Biogenic Amines Production in Raw Seafood
23• Hot smoking
125Biogenic Amines in Processed Seafood
24• Cold smoking
1265.6 Summary
25• Liquid smoking
1275.7 Exercise: References
26• Electrostatic smoking
128Chapter 6. Fermented Fishery Products
27Brining
1296.1 Introduction
28Dry salting
1306.2 Methodology: Analytical Methods for BAs Detection
29How to make smoke?
1316.3 Control Measures
301.4 Fish fermentation process
1326.4 Snacks
311. Ancient Method:: 2. Recent Method:
133Fried fish fillet
321.5 Evaluation Of Biochemical Characteristics
134Salmon cakes
33 Of A Traditional Salt Fermented Fish Product Of
135Smoked salmon deviled eggs
34Northeast India
136Tuna macaroni salad
351.6 Quality of fermented fish products
1376.5 Ethnic fish fermented products
36Colour
1386.6 Enhancement of Nutritional Quality in
37Odor
139Fermented Foods by Microorganisms
38Shelf-life
1406.7 Effects of Lactic Acid Fermentation on the
39Importance Of Sensory Evaluation Of Fish
141Nutritional Aspects of Food: Fermenting fish to reduce cholesterol
40The QIM-Method
1426.8 Pickles
411.7 Methods for improving the safety and quality
143Shidol (Fish Pickle)
42of fermented fish
144Fermented Fish/Naplam
43Physical method
145Nutritional quality of fermented fish : Fish sauce
44Sensory method
146Fermented fish products in Asia are generally salt-fermented products:
45Microbial analysis
1476.9 Summary
46Chemical and physical methods of quality assessment: Attributes of the hypothetical ideal method
1486.10 Exercise
47Chemical methods
149References
48(a) Trimethylamine (TMA)
150Figure Resource
49Simple methods of analysis:
151Table Resource
50More sophisticated methods of analysis:
152Chapter 7. Latest Covid-19 Guidelines
51(b) Total volatile nitrogen (TVN)
1537.1 Guidelines followed during the fermentation
52(c) Nucleotide degradation products
154process
53Simple methods of analysis:
1557.2 COVID-19 and the Food Supply: Employees Who May Be Positive
54More sophisticated methods of analysis:
1567.3 Actions by Food Industry Stakeholders
551.8 Principles Of The Fermentation Process
1577.4 Safety precautions issued by FSSAI
561.9 Definition And Classification Of Fermented
158Documentation & Records
57Fish Products
159GMP-GHP for Fish Landing Site/ Harbour
58Group 1:
1601. Location and Surroundings
59Group 2:
1612. Design and Construction
60Group 3:
1623. Equipment and Containers
611.10 Summary
1634. Facilities and Utilities
621.11 Exercise
164 Good Hygiene Practices
63References: Figure Resource
1657.5 Affect of the Pandemic on the Aquaculture field
64Chapter 2. Various Countries And Their Approaches In Fish Fermentation
1667.6 Summary
652.1 Consumption of fermented fish in different
1677.7 Exercise
66 countries
168References: Figure Resource
672.2 Advancement made from generation to
169Chapter 8. Research Analysis On Fermented Fish
68generation in a fermented fish process
1708.1 Recent advancements made in fermented fish
69Lactic acid fermentation: : Curing:
171products : Studies have shown that fermented foods may also promote
702.3 Enzymes in Fermented fish
1728.2 Facts and Myths on Fermented fish
712.4 Biochemical composition of fermented fish
173Improves Digestive Health: Makes Food Easier to Digest
72Chemical composition of fish
1748.3 Potential Food Safety Hazard
73• Moisture Content:
175Evisceration of fish before processing
74• Crude protein:
176For products that do not require refrigeration (i.e., shelf-stable products)
75• Fat content:
177For products that require refrigeration:
76• Ash content:
178FDA Guidelines Top Shelf-stable products must be:
77• pH value:
179Salted to contain 20% salt or more. Refrigerated products must be:
78Cured Fish: : Chemical composition of cured fish:
180Critical aspects of pickling, brining, or formulation processes may include:
792.5 Diversity of fish microbiota: Microbial community changes during early development
1818.4 Top Precautions
802.6 Summary
1828.5 Summary
812.7 Exercise
1838.6 Exercise: References
82References: Figure Resource
184Glossary
83Chapter 3. Merits and Demerits of Fermented Fish
185Index
843.1 Pros of fermented fish
186A
853.2 Fermented foods
187B
863.3 Cons of fermented fish
188C
873.4 Fat degradation products
189D
88Moisture analysis:
190E
89Salt analysis:
191F
90Physical methods: (a) Measurements of flesh impedance and capacitance
192G
913.5 Survey on the fermented fish products
193H
92Genetic mutation makes fermented fish less stinky: Quality, functionality, and microbiology of fermented fish: a review
194I
933.6 Shelf life of fermented fish
195L
943.7 Summary: List of Advantages of Fermented Foods
196M
953.8 Exercise: References
197N
96Chapter 4. Microbes Role in Fermented fish
198P
974.1 Introduction to the world of microbes in
199Q
98Fishery Products: Fermentation and Gastrointestinal Microorganisms assays in fishes
200R
994.2 Important role of microbes in fermentation
201S
1004.3 Beneficial microbes: 1. The functions of BMs in microecology are as follows:
202T
1014.4 Pathogenic microbes
203V
1024.5 List of Microbes : Methods for assessing the quality
204W
