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Development of Model Fermented Fish Sausage from Marine Species: A Pilot Physicochemical Study

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Figure

Table 1. Approximate chemical composition of trevally, kahawai and hoki.
Figure 1. A syringe modified to extrude fermented ground fish.
Figure 2. Kinetics of LAB growth in FGF produced from trevally, kahawai and hoki with and without folic acid
Figure 5. Kinetics of soluble peptides and amino acids in FGF during fermentation. Bars indicate standard devia-tions of three replicate fermentation barrels
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