Fish products and Byproducts Technology

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.