Novel Fermented Marine-Based Products

Rajauria, Gaurav; Sharma, Samriti; Emerald, Mila; Jaiswal, Amit

doi:10.1007/978-3-319-42457-6_11

Cited by 4 publications

(4 citation statements)

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“…All of the pH values increased during the first stages to subsequently decrease until the end of the fermentation, when the values had dropped clearly below the initial ones (5.44 ± 0.03). The release of compounds such as organic acids (lactic and acetic acid), ammonia, free amino acids, amino acids of oligopeptides, and free hydrogen ions during the fermentation process resulted in a lower pH of the sauces [7,31,32]. These compounds had been released due to the combined action of the enzymes from the fish flesh and due to the presence of highly salt-tolerant microorganisms [8], with lactic acid bacteria being the predominant microorganisms in numerous fermented fish products [32].…”

Section: Evolution Of Phmentioning

confidence: 99%

“…The release of compounds such as organic acids (lactic and acetic acid), ammonia, free amino acids, amino acids of oligopeptides, and free hydrogen ions during the fermentation process resulted in a lower pH of the sauces [7,31,32]. These compounds had been released due to the combined action of the enzymes from the fish flesh and due to the presence of highly salt-tolerant microorganisms [8], with lactic acid bacteria being the predominant microorganisms in numerous fermented fish products [32]. Bacteria consume carbohydrates and reduce the pH of the fermented products as they produce certain organic acids, such as lactic or malic acids [32].…”

Section: Evolution Of Phmentioning

confidence: 99%

“…These compounds had been released due to the combined action of the enzymes from the fish flesh and due to the presence of highly salt-tolerant microorganisms [8], with lactic acid bacteria being the predominant microorganisms in numerous fermented fish products [32]. Bacteria consume carbohydrates and reduce the pH of the fermented products as they produce certain organic acids, such as lactic or malic acids [32]. However, the presence of a low number of "spoilage-specific" bacteria, which do not always represent the largest proportion of the total bacterial flora, may produce large amounts of spoilage-related nitrogenous compounds such as TMA and TVB-N that cause an increment of pH levels [3].…”

Section: Evolution Of Phmentioning

confidence: 99%

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The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

Arango-Herrán,

Sánchez-García,

Palacios

et al. 2023

Foods

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The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ratio (salt:fish). All sauces were fermented at 40–50 °C for 20 days, where for the first 7 days the preparation remained in a static phase. During their fermentation, pH, salt concentration, aw, TVB-N, TMA, total nitrogen, formaldehyde nitrogen, amino nitrogen, and ammonium nitrogen, as well as aerobic mesophiles and lactic acid bacteria were monitored. The fermentation of the experimental sauces proved to follow an evolution rather similar to the control sauce. The whole and shelled sea urchins provided the necessary microbial and enzymatic load to trigger an adequate hydrolysis of the fish and the production of total nitrogen (16.0–17.6 g/L), formaldehyde nitrogen (15.1–16.0 g/L), and amino nitrogen (0.7–0.8 g/L) of the same order as the control sauce, despite the lower fish content. According to TMA (9.2–13.1 mg N/100 g), VBT (40.0–47.2 mg N/100 g) contents, and pH levels (5.41–5.46), no deviation of the fermentation process was observed under the experimental conditions (salt content, temperature, and agitation after the static phase). Quantitative descriptive analysis (QDA) sensory revealed that the use of sea urchin results in high quality products characterized by their aromas of crustaceans and mollusks. The present study investigates the potential use of shelled and even whole sea urchin as an ingredient for the preparation of high quality fish sauces.

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Section: Evolution Of Phmentioning

confidence: 99%

Section: Evolution Of Phmentioning

confidence: 99%

Section: Evolution Of Phmentioning

confidence: 99%

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The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation

Arango-Herrán,

Sánchez-García,

Palacios

et al. 2023

Foods

View full text Add to dashboard Cite

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“…Furthermore, fresh shark meat, which is considered deadly, may be turned into a healthy food product. In former times, Icelanders relied heavily on fermented Hakarl for energy and nourishment, and it remains popular among the elderly today (Rajauria et al, 2016). Surstromming, a fermented fish product created from herring, is well-known in Sweden's northern regions for its distinct aroma (Kobayashi et al, 2000).…”

Section: Common Procedures and Processing Conditions Across The Worldmentioning

confidence: 99%

A review on fermented aquatic food storage quality based on heat treatment and water retention technology

et al. 2022

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Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine traditions. Fermented fish is also a substantial industry in several countries and a rich source of intriguing bacteria. Most of the end product quality of wine and meat, including taste, texture, and nutritional content, is determined by the main and secondary microbial metabolism formed during fermentation. A standard procedure in the food industry is the addition of salt to thermally processed meat and fish products in order to avoid weight loss that may otherwise have occurred due to the decreased water retaining capability caused by heat treatment. This article aims to bring you up-to-date on the different varieties of fermented fish and their production processes around the world. As a result, new methods that focus on limiting or accelerating fish products' heating are essential. Alternative heat transfer technology, such as combi-steamers or water baths, is used in both situations to increase heat transfer, allowing for faster heating and minimizing excessively heavy heat loads on parts of the product.

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