August 23, 2024Open Access

Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture

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Abstract

Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO

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Tagawa et al. (Fri,) studied this question.

synapsesocial.com/papers/68e5b296b6db64358754c2ea https://doi.org/https://doi.org/10.3390/foods13172646