Acceleration of mackerel fish sauce fermentation via bromelain addition

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages:
Authors:
Mohammad Namir Aldeen Mohammad Attia Alnemr
Journal: ACS chemical neuroscience Nutrition & Food Science Volume:
Keywords : Acceleration , mackerel fish sauce fermentation , bromelain    
Abstract:
Purpose The purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrus L.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C. Design/methodo
    
     
 
       

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