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CoAS_V1IS4_04
Review Article
The Notion of Pickling Fish using Fermented Bamboo Shoot (FBS) Extracts
Garima Bora, Samar Jyoti Chutia*
Abstract
Fish and meat products are an indispensable part of the human diet. They provide easily available proteins, minerals, and vitamins. The excellent digestibility and well-balanced compositions of essential amino acids make the fish a highly demanded article of human nutrition. Pickling is the process of preserving edible products in an acidic solution, usually vinegar, or in a salt solution (brine). The process of pickling is also known as brining and the resulting foods as pickles. So, we can replace vinegar with bamboo shoots as it has innumerable properties. Bamboo shoot is rich in nutrients, function as nutraceuticals, has high fiber content, almost no calories, low fat, and acts as an appetizer. The bamboo shoot has other health benefits like it is used to increase the immune system, helps in heart problems, reduces cholesterol level, reduces the risk of cancer, etc. Therefore, vinegar in fish pickles can be replaced by the addition of fermented bamboo shoot (FBS) extract.
Keywords
Fermented bamboo shoot (FBS), Vinegar, Pickle, Brine, Pickling, Fish
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- Published online
- 30th September, 2023
How to Cite the Article
Bora, G. and Chutia, S. M. 2023. The Notion of Pickling Fish using Fermented Bamboo Shoot (FBS) Extracts. Chronicle of Aquatic Science 1(4): 36-47.
Copyright
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
CoAS_V1IS4_04
