Length9h 34m
About this audiobook
"Fish Fermentation: Techniques and Uses" explores the ancient and modern techniques of fermenting fish, a process integral to many cultures worldwide. We discuss the importance of understanding traditional methods even in today's fast-paced, machine-driven world. Fermented foods, enjoyed globally, have undergone significant changes, and some traditional tastes are now rare.Our book covers various fish fermentation techniques, from traditional practices to modern innovations. It is an invaluable resource for professionals, students, and anyone pursuing a career in this field. We compile information on fish fermentation methods from different countries, providing a comprehensive overview.The main purpose of this book is to detail the fermentation procedures used in the fish food industry and homemade methods. We highlight the numerous benefits of including fermented fish in the diet, noting that while it offers health benefits, it should not be consumed daily due to the presence of various enzymes and microbiota.We also examine the impact of the pandemic on aquaculture and the food industry, emphasizing the importance of adhering to protocols to ensure consumer safety and satisfaction.
Audiobook details
GenreScience and Nature, Education and Learning
Length9 hrs 34 mins
Narrated byListen with 1,000+ voices
FormateBook with Audio
Publish dateDec 15, 2024
LanguageEnglish
Table of contents
1Chapter 1. Fish Fermentation Process
21.1 Fermentation Levels
3Fermentation:
4Fermentation Levels:
5Steps In Fermentation Process:
Show all chaptersShow less
6• Cleaning:
7• Drying:
8• Seasoning:
9Dressing
10Washing
11Salting/fermentation
121.2 Fish fermentation approaches in Different
13 Countries
14General method of fermentation
15Natural drying
16Other methods
17• Mechanical driers
18• Freeze drying
19• Solar driers
201.3 Modern approaches made during Recent times
21Lactic acid bacteria Uses:
22Smoking
23• Hot smoking
24• Cold smoking
25• Liquid smoking
26• Electrostatic smoking
27Brining
28Dry salting
29How to make smoke?
301.4 Fish fermentation process
311. Ancient Method:: 2. Recent Method:
321.5 Evaluation Of Biochemical Characteristics
33 Of A Traditional Salt Fermented Fish Product Of
34Northeast India
351.6 Quality of fermented fish products
36Colour
37Odor
38Shelf-life
39Importance Of Sensory Evaluation Of Fish
40The QIM-Method
411.7 Methods for improving the safety and quality
42of fermented fish
43Physical method
44Sensory method
45Microbial analysis
46Chemical and physical methods of quality assessment: Attributes of the hypothetical ideal method
47Chemical methods
48(a) Trimethylamine (TMA)
49Simple methods of analysis:
50More sophisticated methods of analysis:
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