Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
J Chen, W Wang, J **, H Li, F Chen, Y Fei… - Food Research …, 2024 - Elsevier
In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish
sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The …
sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The …
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
R **, J Song, C Liu, R Lin, D Liang… - … Reviews in Food …, 2024 - Wiley Online Library
Consumers are attracted to traditional fermented foods due to their unique flavor and
nutritional value. However, the traditional fermentation technique can no longer …
nutritional value. However, the traditional fermentation technique can no longer …
[HTML][HTML] Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient
The response surface methodology was used to evaluate the influence of salt content (5–
20%), fermentation temperature (25–50° C), and fermentation time (20–80 days) on the …
20%), fermentation temperature (25–50° C), and fermentation time (20–80 days) on the …
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
Y Zhou, J Wu, AR Monto, L Yuan… - Journal of the Science of …, 2025 - Wiley Online Library
BACKGROUND Traditional fish sauce products rely on relatively long fermentation time and
high salt concentration, resulting in inconsistent quality and health risks. Branched‐chain …
high salt concentration, resulting in inconsistent quality and health risks. Branched‐chain …
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation
X Ma, Y Zhang, X Li, J Bi, G Zhang, H Hao… - International Journal of …, 2022 - Elsevier
High levels of biogenic amines (BAs) in fermented food can present a health risk to
consumers. Microorganisms that can reduce BAs are widely used in fermented foods …
consumers. Microorganisms that can reduce BAs are widely used in fermented foods …
Health benefits and functions of salt-fermented fish
YJ Cha, D Yu - Journal of Ethnic Foods, 2024 - Springer
Salt-fermented fish, a typical food in many regions of the world, was classified into three
types depending on the processing method. It was divided into a process of fermenting by …
types depending on the processing method. It was divided into a process of fermenting by …
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times
O Corona, L Cinquanta, C Li Citra, F Mazza… - Foods, 2022 - mdpi.com
In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian
anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara” …
anchovy sauce with protected designation of origin (PDO), called “colatura di alici di Cetara” …
Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation …
R Zhong, T Zheng, H Wu, Y Du, Q Yang, F Shi, P Liang - Food Chemistry, 2025 - Elsevier
Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the
impact of different fermentation temperatures (25, 32 and 40° C) on the physicochemical …
impact of different fermentation temperatures (25, 32 and 40° C) on the physicochemical …
[HTML][HTML] Evaluation of muscle nutritional value and flavor quality between triploid and diploid blunt snout bream (Megalobrama amblycephala): Applications of …
XL Su, CY Hou, GD Zheng, SM Zou - Aquaculture Reports, 2024 - Elsevier
This study was to investigate the variances in muscles nutritional value and flavor quality
between diploid (DBSB) and triploid blunt snout bream (Megalobrama …
between diploid (DBSB) and triploid blunt snout bream (Megalobrama …
Fast Preparation of Fish Sauce Treated With Marine Protease‐Producing Bacillus zhangzhouensis sp.
N Bai, J He, B Hong, Z Wu, L Wang… - Journal of Food …, 2025 - Wiley Online Library
Background: Traditional fish sauce is made from fish that have been coated in 30%–40%
sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish …
sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish …