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A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes

Chan, Sharon Xi Ying and Fitri, Nursyah and Mio Asni, Nurul Syahidah and Sayuti, Nor Hafiza and Azlan, Ummi Kalthum and Qadi, Wasim S. M. and Dawoud, Esraa Adnan and Kamal, Nurkhalida and Sarian, Murni Nazira and Mohd. Lazaldin, Mohd. Aizuddin and Low, Chen Fei and Harun, Sarahani and Hamezah, Hamizah Shahirah and Emelda Rosseleena Rohani, Emelda Rosseleena Rohani and Ahmed Mediani, Ahmed Mediani (2023) A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes. FoodsVolume , Issue, 12 (3). pp. 1-31. ISSN 2304-8158

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Official URL: http://dx.doi.org/10.3390/foods12030558

Abstract

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers’ health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers.

Item Type:Article
Uncontrolled Keywords:fermentation, fish, health benefits, omics, preservation, processing, safety, sensory attributes
Subjects:Q Science > QD Chemistry
Divisions:Science
ID Code:107148
Deposited By: Widya Wahid
Deposited On:27 Aug 2024 08:20
Last Modified:27 Aug 2024 08:20

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