Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products

Freshwater fish processing produces 30–70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products—specifically, minced fish and fish skin—in soybea...

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Bibliographic Details
Main Authors: Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/14/1/106
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