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Everything about Fish paste
Paste made of fish meat
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively, it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, blending, and/or sieving until it reaches paste consistency. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste. Wikipedia →
🧭 Start here: a 6-step reading path
- Read the overview: Fish pasteA 5-minute orientation
- Skim a recent paper: Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish pasteInfluential work since 2022
- Pick up a classic book: NeriseihinThe most-reprinted book on the subject
- Read the landmark paper: Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce productsCited 243 times
- Go sideways: List of fish saucesA closely related topic
- Go sideways: Fish sauceA closely related topic
📖 Definitions
Noun Any of several varieties of spread, made from physically processed cooked fish with the addition of some cereal, traditionally eaten on toast.
Noun A condiment, similar to fish sauce but thicker, made from fermented fish or shellfish and widely used in Southeast Asian cuisine.
🗂️ The subject at a glance
🏆 Landmark papers (most cited)
Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products
Effects of glutinous rice paste and fish sauce on kimchi fermentation
AMINES IN FERMENTED FISH PASTE
Utilization of Soybean Products in Fish Paste Products
Degradation of sorbic acid in fruit squashes and fish paste
PIPE TRANSPORTATION OF MINCED FISH PASTE
Quality Characteristics of Fish Paste with Shrimp Powder
Quality Characteristics of Fried Fish Paste Containing Anchovy Powder
🆕 Influential since 2022
Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
Contribution of mixed commercial starter cultures to the quality improvement of fish-chili paste, a Chinese traditional fermented condiment
Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties
Antibacterial mechanism of chitooligosaccharides against specific spoilage organisms in chilled processed fish paste products
Production, Organoleptic, and Biological Activities of Belacan (Shrimp Paste) and Pekasam (Fermented Freshwater Fish), the Ethnic Food from the Malay Archipelago
📚 Books worth reading
- 📕NeriseihinKunio Fukuoka · 1948
- 📕Na pi padesaSacʻ Lvaṅʻ Laṅʻʺ Yunʻ. · 1973
- 📕Kamaboko no seizoHisakazu Iwai
- 📕In the matter of certain Asian-style kamaboko fish cakesUnited States International Trade Commission. · 1996
- 📕新訂かまぼこの科学Minoru Okada · 2008
Ranked by number of editions on Open Library, a rough measure of how lasting a book is.
🔗 Related topics
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