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Preparation of High-Quality Fermented Fish Product
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JoVE Revista Bioquímica
Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

DOI:
10.3791/60265-v

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00:05 min

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August 23, 2019

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, , , , , , , , ,
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University, 2The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology,Jiangnan University

Capítulos

  • 00:05Título
  • 00:31Sample Preparation
  • 02:29Results: Preparation of High-Quality Fermented Fish Product
  • 04:22Conclusion

Summary

Traducción Automática

Traducción Automática

The goal of the protocol is to provide an industrialized fish fermentation technique based on inoculation of Saccharomyces cerevisiae.

Tags

Fermented Fish ProductSturgeon MeatSalt SolutionSpice LiquidFlavor SolutionSaccharomyces CerevisiaeVacuum PackageSterilization

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