Journal of Animal and Veterinary Advances

Year: 2010
Volume: 9
Issue: 2
Page No. 311 - 315

Amino Acids and Fatty Acid Composition Content of Fish Sauce

Authors : Tolga Dincer, Sukran Cakli, Berna Kilinc and Sebnem Tolasa

References

Andrade, A.D., A.F. Rubira, M. Matsushita and N.E. Souza, 1995. θ-3 fatty acids in freshwater fish from South Brazil. J. Am. Oil Chem. Soc., 72: 1207-1210.
CrossRef  |  Direct Link  |  

Aquerreta, Y. and I. Astiasaran and J. Bello, 2001. Use of exogenous enzymes to elaborate the Roman fish sauce garum. J. Sci. Food Agric., 82: 107-112.
CrossRef  |  

Aubourg, S.P., C.G. Sotelo and J.M. Gallardo, 1990. Changes in flesh lipids and fill oils of Albacore (Thunnus alalunga) during canning and storage. J. Agric. Food Chem., 38: 809-812.
CrossRef  |  Direct Link  |  

Beddows, C.G., A.G. Ardeshir and W.J. Daud, 1979. Biochemical changes occurring during the manufacture of Budu. J. Sci. Food Agric., 30: 1097-1103.
CrossRef  |  Direct Link  |  

Beddows, C.G., A.G. Ardeshir and W.J. Daud, 1980. Development and origin of the volatile fatty acids in budu. J. Sci. Food Agric., 31: 86-92.
CrossRef  |  

Clucas, I. and A.R. Ward, 1996. Post-Harvest Fisheries Development: A Guide to Handling, Preservation, Processing and Quality. National Research Institute, UK., ISBN-13: 9780859544412, Pages: 443.

De Leonardis, A. and V. Macciola, 2004. A study on the lipid fraction of adriatic sardine filets (Sardina pilchardus). Nahrung, 48: 209-212.
PubMed  |  

Dougan, J. and G.E. Howard, 1975. Some flavoring constituents of fermented fish sauces. J. Sci. Food Agric., 26: 887-894.
CrossRef  |  Direct Link  |  

FAO, 1986. Food and nutrition. Paper Manuals of Food Quality Control Food Analysis: Quality, Adulteration and Tests of Identity. Food and Agriculture Organization of the United Nations, Rome.

Gibbs, P.A., 1987. Novel use for lactic acid fermentation in food preservation. J. Applied Bacteriol., 63: 51-58.
CrossRef  |  

Ichihara, K., A. Shibahara, K. Yamamoto and T. Nakayama, 1996. An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31: 535-539.
CrossRef  |  

Ijong, F.G. and Y. Ohta, 1995. Amino acid compositions of bakasang, a traditional fermented fish sauce from Indonesia. Food Sci. Technol., 28: 236-237.
Direct Link  |  

Kilinc, B., S. Cakli, S. Tolasa and T. Dincer, 2006. Chemical, microbiological and sensory changes associated with fish sauce processing. Eur. Food Res. Technol., 222: 604-613.
CrossRef  |  Direct Link  |  

Nguyen-An-Cu and A. Vialard-Goudou, 1953. Sur la nature de lacidille volatile de la saumure vietnamiene (nuocmam). Comptes Rendus, 236: 21-28.

Saisithi, P., 1994. Traditional Fermented Fish: Fish Production. In: Fisheries Processing: Biotechnology Application, Martin, A.M. (Ed.). Chapman and Hall, London, pp: 111-131.

Sanceda, N.G., T. Kurata and N. Arakawa, 1996. Accelerated fermentation process for the manufacture of fish sauce using histidine. J. Food Sci., 61: 220-225.
Direct Link  |  

Sanceda, N.G., T. Kurata, Y. Suzuki and N. Arakawa, 1992. Oxygen effect on volatile acids during fermentation in manufacture of fish sauce. J. Food Sci., 57: 1120-1122.
CrossRef  |  

Visessanguan, W., S. Benjakul, S. Riebroy and P. Thepkasikul, 2004. Changes in composition and functional properties of poteins and their contributions to NHAM characteristics. Meat Sci., 66: 579-588.
CrossRef  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved