A. Koochekian Sabour
[ 1 ] - Producing fish sauce from Caspian kilka
Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...
[ 2 ] - A study on the production of gelatin from sturgeon fish skin
Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...
[ 3 ] - Producing fish sauce from Caspian kilka
Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...
[ 4 ] - A study on the production of gelatin from sturgeon fish skin
Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...
نویسندگان همکار