Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran

• Main Authors: Amin Oujifard, Soottawat Benjakul, Nilesh Prakash Nirmal, Sirous Bashirzadeh
• Other Authors: University of Hormozgan
• Format: Article
• Published: 2022
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/75807
• Institution: Mahidol University

This study was undertaken to investigate the chemical, nutritional, microbial, and sensory properties of fish sauce Suragh prepared by fermentation using Rainbow sardine (Dussumieria acuta) with red soil (3%) at different salt concentrations (20%, 25%, 30%, and 35%). The fermentation process was car...