2024
DOI: 10.1186/s42779-024-00251-5
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Health benefits and functions of salt-fermented fish

Yong-Jun Cha,
Daeung Yu

Abstract: Salt-fermented fish, a typical food in many regions of the world, was classified into three types depending on the processing method. It was divided into a process of fermenting by adding fish and salt only, a method of filtering it to form a fish sauce, and a method of lactic acid fermenting by adding additional carbohydrates. The free amino acids produced in large quantities through fermentation make salt-fermented fish a valuable protein source in regions where rice is the staple food. Furthermore, they als… Show more

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