The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fi...

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Detalles Bibliográficos
Autores principales: Arango-Herrán, Mauricio, Sánchez-García, Fini, Palacios, Víctor M., Roldán, Ana M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647281/
https://www.ncbi.nlm.nih.gov/pubmed/37959077
http://dx.doi.org/10.3390/foods12213958

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647281/
https://www.ncbi.nlm.nih.gov/pubmed/37959077
http://dx.doi.org/10.3390/foods12213958

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