Acceleration of mackerel fish sauce fermentation via bromelain addition

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages:
Authors:
Mohammad Namir Aldeen Mohammad Attia Alnemr
Journal: ACS chemical neuroscience Nutrition & Food Science Volume:
Keywords : Acceleration , mackerel fish sauce fermentation , bromelain    
Abstract:
Purpose The purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrus L.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C. Design/methodo
    
     
 
       

Author Related Publications

  • Mohammad Namir Aldeen Mohammad Attia Alnemr, "Characterization of fiber pectin prepared from tomato processing wastes and its utilization in low-fat beef burger", قسم علوم الاغذية, 2008 More
  • Mohammad Namir Aldeen Mohammad Attia Alnemr, "Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread", Journal of food protection, USA, 2018 More
  • Mohammad Namir Aldeen Mohammad Attia Alnemr, "Acceleration of mackerel fish sauce fermentation via bromelain addition", Nutrition & Food Science, 2018 More
  • Mohammad Namir Aldeen Mohammad Attia Alnemr, "Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties", MDPI, 2022 More
  • Mohammad Namir Aldeen Mohammad Attia Alnemr, "Physicochemical, pasting, and sensory characteristics of antioxidant dietary fiber gluten free donut made from cantaloupe by products", Springer, 2021 More

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