Project Details


The specific objectives of this project were in three areas:
1. To examine and adapt traditional Asian preservation technologies for fish products.
2. To investigate and optimise the fermentation process used in traditional Asian fish products.
3. To study the composition and stability of lipids from low-value fish species.
The results have identified potential new use of a large number of low-value fish species. The properties of Lactic Acid Bacteria (LAB) isolated from low salt fermented products have been studied and the capacity to ferment inulin from garlic was found to be an important criteria for selection of starter cultures, since garlic is added to most low-salt fermented products.
The fatty acid profile from a great number of tropical fish has been determined. The stability of fish oil and the potential of spices as antioxydants has also been investigated.
Effective start/end date01/01/199431/10/1997


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