Feasibility study of reducing histamine and heavy metal in Iranian fermented fish sauce by adding Mahdavi wheat bran

Nargess Mooraki; Marjaneh Sedaghati

Volume 4, Issue 1 , March 2021, , Pages 17-23

  Mahyaveh is a traditional fish sauce that is produced in the southern part of Iran and main problem related to this product is the very high histamine content. This study investigated the chemical properties of mahyaveh, in the presence of wheat bran. The effects of Mahdavi wheat bran investigated on ...  Read More