Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

Journal of Ethnic Foods

Arvind Kumar Goyal¹  Sandeep Das¹  Yutika Narzary²  Dolikajyoti Sharma³  Hemen Sarma⁴  Su Shiung Lam⁵ 

[1] Department of Biotechnology, Bodoland University;Department of Botany, Bodoland University;Department of English, Gauhati University;Institutional Biotech Hub (IBT Hub), Department of Botany, Nanda Nath Saikia College;Pyrolysis Technology Research Group, Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu;

关键词: Fish;    Fermentation;    Cultural significance;    South and Southeast Asian cuisine;    Food;   

DOI  :  10.1186/s42779-021-00109-0

来源: DOAJ

【 摘 要 】

Abstract The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

【 授权许可】

Unknown