Fermented fish sauce review article
Subject Areas : Journal of Food Safety and Processing
1 - PhD in Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Keywords: Fermentation, Bioactive compounds, fish sauce, nitrogen properties,
Abstract :
Fish sauce is a famous semi-fermented product that is consumed in Southeast Asia including Thailand, Cambodia, Malaysia, Philippines and Indonesia. In Iran, a kind of local fish sauce is also produced, which is called Mahyaveh, Maveh, Mahveh or Suragh. Mahyaveh is traditionally produced in the southern provinces of Iran, including Fars and Hormozgan cities, by the natives, and it is generally prepared from sardine fish or anchovy fish, along with salt, mustard and water. This product is obtained by breaking down fish proteins in the presence of high salt concentration. The purpose of this study is to investigate nitrogen properties and bioactive compounds of fish sauce. The findings obtained from various articles show that fish sauce is not only a flavoring, but biochemical tests indicate that this product has a suitable environment of essential amino acids for the body and is very valuable in terms of nutrition. . According to the results of this study, fish sauce is a nutritious product with favorable and beneficial quality properties.
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