Год выпуска: 2011 Автор: Sarim Khem Издательство: LAP Lambert Academic Publishing Страниц: 96 ISBN: 9783845475097
Описание
Fermented fish sausage was developped from three New Zealand marine species namely hoki, Kahawai and Trevelly. Chemical, Microbiological and physical analysis of the product were made to compare with the commercial fermented fish sausage of Southeast Asia. The product show similar characteristics of the Southeast Asian product in term of the increase in lactic acid bacteria count, textural and chemical property. The result points out to commercial opportunities and further research with New Zealand marine species, especially trevally. To improve product quality and to show geographical exclusivity, further research could be done using starter culture and New Zealand staple carbohydrate source such as kumura and potato and spices such as rosemary, sage or specific to New Zealand such as horopito.
