Enzyme can hasten fish fermentation [Philippines]
1986
Anon.
A study revealed that the use of crude enzyme added as 3% pineapple juice and addition of salt to the fish 3 hours after catch, could result in very high yields and protein content of fermented anchovy. Fermentation studies on shrimps indicated that a 1:5 salt-shrimp ratio gave a faster rate of fermentation. For mussels, the same ratio of 1:5 (salt-mussel) was found ideal. Beyond this ratio of 1:5 (salt-mussel), the final product got spoiled after seven days.
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Эту запись предоставил University of the Philippines at Los Baños