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- Title
Effect of Monascus Fermentation on the Characteristics of Mackerel Mince.
- Authors
Yin, Li-Jung; Lu, Ming-Chu; Pan, Chorng-Liang; Jiang, Shann-Tzong S.
- Abstract
The article discusses the findings of a study on the effect of Monascus fermentation on the characteristics of mackerel mince. The researchers inoculated Monascus purpureus or Monascus species in 2.1 percent rice powder broth that contained 30 percent minced mackerel tissue to improve the characteristics of fish muscle and manufacture a fermented fish product. The researchers observed hydrolysis of the muscle protein and accumulation of free amino acid.
- Subjects
MONASCUS; MACKERELS; FISHES; PSEUDOMONAS; AMINO acids
- Publication
Journal of Food Science (Wiley-Blackwell), 2005, Vol 70, Issue 1, pS66
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2005.tb09067.x