Physicochemical properties, urocanic acid and biogenic amine contents of black pomfret (Parastromateus niger) as affected by fermentation times

• Main Authors: M. Azman, E., Zare, D., Nurhayati, Y., Karim, R., Ghazali, H. M.
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2024
• Online Access: http://psasir.upm.edu.my/id/eprint/111571/1/Physicochemical%20properties%2C%20urocanic%20acid%20and%20biogenic%20amine%20contents%20of%20black%20pomfret.pdf; http://psasir.upm.edu.my/id/eprint/111571/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_12__fr-2022-275_azman.pdf

Fermented freshwater and marine products are popular in Malaysia and among these is ikan pekasam (fermented fish). It is typically made from freshwater fish with groundroasted rice as the main source of carbohydrate during fermentation. In this study, rather than freshwater fish, black pomfret (Para...