Characteristics of Fish Sauce Made from Pacific Whiting and Surimi By‐products During Fermentation Stage

ABSTRACT: The fermentation condition for producing Pacific whiting fish sauce was static atmospheric fermentation with 25% salt at 50 °C. The effective enzymes in fermentation were heat stable and salt tolerant. Fermentation at 50 °C gave higher yields than at 35 °C. Total nitrogen content of whole ... View More