Fish fermentation with the use of Papain / Gloria Guevara, Violeta C. Matias and Purita O. Dela Pena
Material type: ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources , 1971Content type:- text
- computer
- online resource
- 2672-2836 (Online)
Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | |
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Journal Article | NFRDI Central Office NFRDI KMRC Indexed Materials Collection | Electronic | Volume 10, Issue no. 1 & 2 (1971), page 30-38 | Available | IMC000080 | |||
Journal | NFRDI Central Office NFRDI KMRC Institutional Repository Collection | Electronic | SH 1 .B9524 1972 vol. 10 no. 1 & 2 (Browse shelf(Opens below)) | Volume 10, No. 1 & 2 (January - December 1972) | Available | IRC00015 |
Includes bibliographical references
This study is designed to show the effect of papain, the dried latex of Carica Papaya, Linne, as a proteolytic agent in the fermentation of “bagoong” (fish paste) and patis (fish sauce). It has been found that as a proteolytic agent, 0.3 percent to 0.5 percent of purified papain is most effective concentration in accelerating the fermentation process. The usual fermenting period which takes around six (6) months or more has been reduced to 4 to 7 days without destroying the characteristic flavor inherent to the final product. Likewise, the use crude papaya latex gave similar results.
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