B‐1,2,3

[B-2, Y-2] Effect of inoculation of halo-tolerant microorganisms and heat processing on chemical composition of fish sauce made from lizardfish during fermentation

*Masahiro Yuasa^1,2, Natsumi Karasuyama², Kazunori Koba², Tetsuhiro Matsuzawa² (1. Kobe University, 2. University of Nagasaki)

Keywords:Fish Sauce, Lizardfish, Halo-Tolerant Microorganisms, Heat Processing, pH, Volatile Basic Nitrogen, Formol Nitrogen