{"refrec":{"BRefID":10696,"RR":"Amano, K. (1962). The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of south-east Asia, in: Heen, E. et al.Fish in nutrition. pp. 180-200","BEntID":10696,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":0,"RefStringPartII":", in: Heen, E. et al.Fish in nutrition. pp. 180-200","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Amano, K.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Amano, K.","Englishabstract":"Fermented fish pastes and sauces are eaten in the protein-deficient Far East as condiments to relieve the monotonous rice diet. lndividual daily consumption is not great, but use is virtually universal, and nutritional return is significant. The author examines how various fermentation processes change nutritive value. Products manufactured under about 60 names are grouped for examination according to their principal fermenting agent. Two groups of traditional products are discussed as well as non-traditional products manufactured by chemical hydrolysis, acid ensilage, and a new \"quick\" method. The author found nitrogen loss during fermentation of traditional products averaged about 30 per cent. Amino acid retention seemed fairly good. Fermented fish oil had little nutritional value, due to developing rancidity. Nutritional significance of B vitamins was judged minor. Three proposals to hasten fermentation are discussed. The author finds no reported cases of serious poisoning from product consumption. He finds reasonable assurance of nutritional value in each product and urges establishment of quality control.","AbstractOtherLang":"Les pâtes et sauces de poisson fermenté sont consommées dans l'Extrême-Orient, déficitaire en protéines, comme condiments pour relever le régime monotone du riz. Leur consommation journalière par individu n'est pas grande, mais leur usage est pratiquement universel, et leur avantage en alimentation significatif. L'auteur examine comment les divers procédés de fermentation peuvent modifier la valeur nutritive. Il a groupé des produits fabriqués sous 60 noms divers à peu près, pour les étudier en fonction du principal agent de fermentation. Il examine deux groupes de produits traditionnels, ainsi que des produits non traditionnels, fabriqués par hydrolyse chimique, par ensilage sous acide et par une nouvelle méthode rapide. L'auteur a trouvé que la perte d'azote durant la fermentation des produits traditionnels se situait à une moyenne de 30% environ. La rétention des acides aminés semble assez bonne. L'huile de poisson fermenté a peu de valeur nutritive par suite du développement du rancissement. La signification nutritionnelle des vitamines B a été considérée comme secondaire. Trois propositions destinées à accélérer la fermentation sont examinées. L'auteur n'a découvert aucun cas signalé d'empoisonnement sérieux par la consommation du produit. Il a trouvé pour chaque produit une assurance raisonnable quant à sa valeur nutritive et il souligne l'urgence d'un controle de qualité. ,","BibLvlCode":"AM","StandardTitle":"The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of south-east Asia","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2019-12-16","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":0,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10696,"PubliDate":1962,"Pagination":"180-200","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.","BRefXtra":null,"BRefXtraRR":null,"SerBRefID":null,"SerRR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"StandardTitleMon":"Fish in nutrition","StartPage":180,"Pages":21,"ToPubliDate":null,"BRefBibLvlCode":"M","SerNotes":null,"AutString":"Heen, E.; Kreuzer, R."},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Amano","Firstname":null,"Initials":"K.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10696,"AutID":14993,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":[{"BInstID":341109,"LibID":36,"BRefID":10696,"EmbargoDate":null,"FullEmbargoDate":null,"PhysMedID":16,"hasOCRd":null,"ShelfLocCode":"341109","RFID":null,"PaidValue":null,"Medium":"Server","Description":"Interne VLIZ documenten","Acronym":"VLIZ","Library":"Vlaams Instituut voor de Zee","DutchTerm":"Non-open access","URL":null,"ClassifID":228,"Classification":"Non-open access","ReqLink":1,"ClassifTypID":3,"URLLocation":"https://www.vliz.be/imisdocs/publications/","SubDir":1,"InternalReq":1,"LoggedInReq":1,"Disclaimer":"Disclaimer_VLIZ_Intern","DutchDisclaimer":"
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