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5.3.1. Types fermentation
Unit 5- Hurdle technology in fish preservation
5.3.1. Types fermentation - Fermentations producing textured vegetable protein meat substitutes in legume/cereal mixtures.
- High salt/savory meat-flavored/amino acid/peptide sauce and paste fermentations.
- Fish sauces and Fish paste coming under this category
• Fish sauces: Vietnamese nuocmam, Philippine patis, Malaysian budu,
• Fish pastes: Philippine bagoong, Malaysian belachan, Vietnamese mam, Cambodian prahoc, Indonesian trassi and Korean jeotkal.
- Lactic acid fermentations.
- Alcoholic fermentations
- Acetic acid/vinegar fermentations
- Alkaline fermentations.
- Leavened breads
- Flat unleavened breads.
Last modified: Friday, 13 July 2012, 6:40 AM