Fermented Fish Sausage from New Zealand Marine Species - Khem, Sarim
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Fermented fish sausage was developped from three New Zealand marine species namely hoki, Kahawai and Trevelly. Chemical, Microbiological and physical analysis of the product were made to compare with the commercial fermented fish sausage of Southeast Asia. The product show similar characteristics of the Southeast Asian product in term of the increase in lactic acid bacteria count, textural and chemical property. The result points out to commercial opportunities and further research with New Zealand marine species, especially trevally. To improve product quality and to show geographical…mehr

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Produktbeschreibung
Fermented fish sausage was developped from three New Zealand marine species namely hoki, Kahawai and Trevelly. Chemical, Microbiological and physical analysis of the product were made to compare with the commercial fermented fish sausage of Southeast Asia. The product show similar characteristics of the Southeast Asian product in term of the increase in lactic acid bacteria count, textural and chemical property. The result points out to commercial opportunities and further research with New Zealand marine species, especially trevally. To improve product quality and to show geographical exclusivity, further research could be done using starter culture and New Zealand staple carbohydrate source such as kumura and potato and spices such as rosemary, sage or specific to New Zealand such as horopito.
Autorenporträt
Sarim Khem is a lecturer in Cambodia since 2001. He received a New Zealand Scholarship to do his master in New Zealand in Food Science and completed with first class honour. Back home and worked in Cambodia for one year and a half, he is now doing his Ph.D in Food Science at RMIT University, Australia on Endeavour Postgraduate Award.