Trial production of dried salmon products using fermentation technology
2013
Noto, H. | Kono, S. | Kumabayashi, Y. | Tamura, Y.
In this study, work was conducted to develop dried salmon products through a fermentation process using starters created by combining a variety of microorganisms. The water content and water activity of the trial products, which were prepared by drying and maturing salmon fillets injected with a pickling liquid, were 40 to 50% and 0.84 to 0.86, respectively, indicating good preservative qualities. In regard to the flavor components of the trial products, the production rates and structures of ester and volatile organic acid depended on the starter microorganism. Sensory test results suggested that those produced using a starter for fish sauce were promising.
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