Fish Fermentation

Tanasupawat, Somboon; Visessanguan, Wonnop

doi:10.1002/9781118346174.ch8

Cited by 17 publications

(7 citation statements)

References 99 publications

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“…The preparation is preserved in salt and used as an ingredient and condiment on vegetable dishes. Currently associated with Southeast Asia, fish sauce was quite popular in Roman culture, but since then it has almost vanished from Europe (Gildberg et al, 2000 ; Tanasupawat and Visessanguan, 2014 ). Protein hydrolysis takes place by autolysis, mainly involving trypsin and chymotrypsin, alongside cathepsins.…”

Section: Process Applicationsmentioning

confidence: 99%

“…Different contents of protein and lipidic components were also observed when sardines and anchovy as raw materials were compared (Le et al, 2015 ). The ratio of salt to fish also conditions enzyme activity, with impact on the characteristics of the final product (Gildberg et al, 2007 ; Tanasupawat and Visessanguan, 2014 ; Le et al, 2015 ). Hence, the detailed characterization of catalytic activity requires chemical, physical, and sensorial evaluation, alongside microbiological analysis (Aquerreta et al, 2001 ; Gildberg et al, 2007 ; Tanasupawat and Visessanguan, 2014 ; Faisal et al, 2015 ).…”

Section: Process Applicationsmentioning

confidence: 99%

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Enzymes in Fish and Seafood Processing

Fernandes

2016

Front. Bioeng. Biotechnol.

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Enzymes have been used for the production and processing of fish and seafood for several centuries in an empirical manner. In recent decades, a growing trend toward a rational and controlled application of enzymes for such goals has emerged. Underlying such pattern are, among others, the increasingly wider array of enzyme activities and enzyme sources, improved enzyme formulations, and enhanced requirements for cost-effective and environmentally friendly processes. The better use of enzyme action in fish- and seafood-related application has had a significant impact on fish-related industry. Thus, new products have surfaced, product quality has improved, more sustainable processes have been developed, and innovative and reliable analytical techniques have been implemented. Recent development in these fields are presented and discussed, and prospective developments are suggested.

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Section: Process Applicationsmentioning

confidence: 99%

Section: Process Applicationsmentioning

confidence: 99%

Enzymes in Fish and Seafood Processing

Fernandes

2016

Front. Bioeng. Biotechnol.

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“…Traditional fermented fish products are produced through the fermentation of fresh fish with salt and other food ingredients such as spices under specific processing conditions. Each fermented fish has its own sensory characteristics, and the final sensory quality of a fermented fish product depends on the type and nature of fish, processing conditions (including pretreatments and fermentation), and the microbial species and enzymes involved (Tanasupawat & Visessanguan, 2014). The microbial metabolic processes, enzymatic activities, and biochemical reactions involving proteins (e.g., via degradation), lipids (e.g., via hydrolysis and oxidation), and certain carbohydrates (e.g., via acidification), jointly determine the ultimate flavor of fermented fish products (Gowda et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

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“…They participate in fermentation of marine foods (Dewapriya and Kim, 2014;Tanasupawat and Visessanguan, 2014), can produce various compounds to be used as natural food additives and/or functional ingredients and can also be exploited as probiotics for use in human or productive animals diet Dewapriya and Kim, 2014;Prieto et al, 2014).…”

Section: Food Related Compounds From Marine Environmentmentioning

confidence: 99%

Food ingredients from the marine environment. Marine biotechnology meets food science and technology

Boziaris

2014

Front. Mar. Sci.

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Marine environment affords a plethora of bioactive compounds with unique properties and remarkable potential for biotechnological applications. A lot of those compounds can be used by the food industry as natural preservatives, pigments, stabilizers, gelling agents, and others, while others exhibit beneficial effects and can be used as functional food ingredients, nutraceuticals, dietary supplements and prebiotics. Interdisciplinary approach is required to increase our knowledge, explore the potential of marine environment and produce value-added food for all.

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Fish Fermentation

Cited by 17 publications

References 99 publications

Enzymes in Fish and Seafood Processing

Enzymes in Fish and Seafood Processing

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Food ingredients from the marine environment. Marine biotechnology meets food science and technology

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