Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.)

Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.)

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The processing of bagoong alamang, a salt-ripened shrimp paste prepared from Acetes shrimp was studied in order to obtain practical indications regarding optimum salt-top-shrimp ratio, time of delay prior to salting and length of ripening. Chemical indices including α-amino N, volatile N, volatile a...

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Bibliographic Details
Main Author: Nieto, Marceliano B.
Other Authors: De Leon, Sonia Y.
Format: Book
Language:English
Subjects:
Shrimp paste.
Acetes.
Bagoong.
Fish pastes.