000			01862nab a22003254ib4500
003			PH-QcNFR
005			20240821104107.0
008			240202c||||||||ph fr j o||||f0 a|eng|d
022	1		_a2672-2836 (Online)
040			_aPH-QcNFR _beng _cPH-QcNFR
100	1		_aGuevara, Gloria _92874
245	1	0	_aFish fermentation with the use of Papain / _cGloria Guevara, Violeta C. Matias and Purita O. Dela Pena
264		1	_aQuezon City, Philippines : _bBureau of Fisheries and Aquatic Resources , _c1971
336			_atxt _btxt
337			_ac _bc
338			_acr _bcr
347			_atext file _bPDF
504			_aIncludes bibliographical references
520	3		_aThis 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.
546			_aeng _beng
650		0	_aFermented fish _2LCHS _93041
650		0	_aPapain _2LCHS _93042
650		0	_aFish paste _2LCSH _93292
650		0	_aProteolytic enzymes _2LCHS _93293
700	1		_aDela Pena, Purita O. _eauthor _92875
700	1		_aMatias, Violeta C. _eauthor _92876
773	0		_078 _9141 _aPhilippines. _oIRC00015 _tThe Philippine Journal of Fisheries _x2672-2836 (Online) _gVolume 10, Issue no. 1 & 2 (1971), page 30-38
856	7		_2https _yhttps://nfrdi.da.gov.ph/tpjf/vol10/Fish%20Fermentation%20With%20The%20Use%20Of%20Papain.pdf _zOpen Access
942			_2lcc _n0 _cJA _iIMC000080
999			_c819 _d819