Organic acid composition and consumer acceptability of fermented fish produced from black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus) using natural and acid-assisted fermentation

• Main Authors: Mohamad Azman, Ezzat, Mohd Ghazali, Hasanah, Karim, Roselina, Zare, Davood
• Format: Article
• Published: Rynnye Lyan Resources 2021
• Online Access: http://psasir.upm.edu.my/id/eprint/94473/; https://www.myfoodresearch.com/vol-59474issue-2.html

Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some produ...