Fermented shellfish condiments: A comprehensive review

Abstract

Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.

Flavour Characteristics and Amino Acid Contents of Fish Sauce Produced from Various Raw Materials: Mini Review

“…At present, there are limited accounts of the way fermented clam sauce is being processed. However, just like making fish sauce, clam meat can be fermented at high salt concentrations to make clam sauce [62,63]. Table 3 shows a summary of various clam species, processing , 01007 (2024) BIO Web of Conferences https://doi.org/10.1051/bioconf/20249601007 96 2 nd UICAT 2023 methode and their parameters of clam sauce.…”

Extraction of Novel Bioactive Peptides from Fish Protein Hydrolysates by Enzymatic Reactions

“…The authors added that cathepsin-D is naturally occurring and a predominant proteinase participating in the autolysis process of beardless barbs. Fermented fish products are commonly consumed as condiments and are also utilized as flavor enhancers that add nutrition to the final product [51]. Thus, the action of endogenous enzymes in proteolysis during fermentation results in the production of peptides and amino acids, which are somehow responsible for the development of taste and aroma unique to most fermented fish products.…”

Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception

“…With people's increasing demand for nutrition, naturalness and diversity of condiments, fermented seasonings are widely selected in cooking or food preparation because of their delicious taste, rich aroma and unique flavor [3]. The seafood flavor condiment with excellent umami taste is especially popular within the condiment market [4]. One of the most cultured seafoods is clam, the annual output of which reached about 4.28 million tons per year, with an annual output value of USD 150 million [5].…”