TY  - JOUR
T1  - Utilization of Gambusia (Affinis affinis) For Fish Sauce Production
TT  - Utilization of Gambusia (Affinis affinis) For Fish Sauce Production
AU  - Ibrahim, Sayed Mekawy
PY  - 2010
DA  - April
JF  - Turkish Journal of Fisheries and Aquatic Sciences
PB  - Trabzon Su Ürünleri Merkez Araştırma Enstitüsü
WT  - DergiPark
SN  - 1303-2712
VL  - 10
IS  - 2
LA  - tr
AB  - washed, well mixed with 25% (w/w) salt and incubated at room temperature for five months (from January up to the end of  May, 2006). Salted fish was manually drained using cheese cloth to separate supernatant liquor to keep out salted fish. The  fish sauce obtained was composed of 65.97% moisture, 12.37% crude protein, 1.56% lipid, 19.33% ash and 9.08% sodium  chloride content. In addition, the pH value was 6.08 and the nonessential amino acids (3,864 mg/100 ml) were higher than the  essential amino acids (AAs) ones (2,172 mg/100 ml). Based on the biochemical criteria, nutritional value as well as microbial  aspects indicated that gambusia fish could be successfully utilized for fish sauce production as value added fish product.
KW  - Gambusia (Affinis affinis)
KW  - fish sauce
KW  - biochemical criteria
KW  - nutritional value
KW  - microbial aspects
N2  - washed, well mixed with 25% (w/w) salt and incubated at room temperature for five months (from January up to the end of  May, 2006). Salted fish was manually drained using cheese cloth to separate supernatant liquor to keep out salted fish. The  fish sauce obtained was composed of 65.97% moisture, 12.37% crude protein, 1.56% lipid, 19.33% ash and 9.08% sodium  chloride content. In addition, the pH value was 6.08 and the nonessential amino acids (3,864 mg/100 ml) were higher than the  essential amino acids (AAs) ones (2,172 mg/100 ml). Based on the biochemical criteria, nutritional value as well as microbial  aspects indicated that gambusia fish could be successfully utilized for fish sauce production as value added fish product.
UR  - https://dergipark.org.tr/en/pub/trjfas-ayrildi/issue//160415
L1  - https://dergipark.org.tr/en/download/article-file/141785
ER  -