Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

Belleggia, Luca; Osimani, Andrea

doi:10.1016/j.foodres.2023.113112

Cited by 19 publications

(5 citation statements)

References 269 publications

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“…The shelf life of EEFS may cease on day 6 because of its overripe pungent odor. These results align with those of Wongsripaisan [ 7 ] and Belleggia and Osimani [ 58 ], who reported a ripening period of 2 days for Thai fermented fish sausages. However, the shelf life of 6 days in our experiment with fermented fish sausage differs from that of approximately 5 days under ambient conditions reported by Belleggia and Osimani [ 58 ] and Valyasevi and Rolle [ 59 ].…”

Section: Resultssupporting

confidence: 91%

“…These results align with those of Wongsripaisan [ 7 ] and Belleggia and Osimani [ 58 ], who reported a ripening period of 2 days for Thai fermented fish sausages. However, the shelf life of 6 days in our experiment with fermented fish sausage differs from that of approximately 5 days under ambient conditions reported by Belleggia and Osimani [ 58 ] and Valyasevi and Rolle [ 59 ]. The disparity may be attributed to differences in the loads and communities of LAB originating from the raw materials and processing environments.…”

Section: Resultssupporting

confidence: 91%

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Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Gawborisut,

Muengkratok

2024

International Journal of Food Science

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Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast rice (RYR) and the selection of an optimal fermentation period may yield visually appealing, high-quality sausages. This study is aimed at investigating the effects of different RYR levels (0, 0.35, and 0.7%) and fermentation periods (0, 2, 4, and 6 days) on the quality parameters of EFFS. The following parameters were examined for raw EFFS: CIE color values (L∗, a∗, and b∗), microbial analyses (total viable count, lactic acid bacteria, and yeast and mold counts), titratable acidity (TA), pH, weight loss, cooking loss, texture profile analysis (TPA), and sensory evaluation (color, odor, hand-feel texture, overall acceptability, and overall preference ranking). The quality parameters of the cooked EFFS were CIE color values and sensory evaluation (color, odor, mouthfeel, texture, flavor, overall acceptability, and overall preference ranking). The results showed that 0.35 and 0.7% RYR increased the a∗ (red/green) values of raw and cooked EFFS but decreased the L∗ (lightness) and b∗ (yellow/blue) values. These RYR levels significantly improved the sensory color, overall acceptability, and overall preference ranking of the raw and cooked EFFSs. However, no statistical differences were observed between the effects of 0.35 and 0.7% RYR. RYR levels did not affect the microbial analyses, TA, pH, weight loss, cooking loss, or TPA. Moreover, they had no effect on the odor and hand-feel texture of raw EFFS, or the odor, mouthfeel texture, or flavor of cooked EFFS. Therefore, RYR supplementation improved the color quality of the EFFSs without altering the other quality parameters, with 0.35% RYR deemed optimal. Moreover, the fermentation period significantly influenced most quality parameters, except CIE color values and sensory color perception of raw and cooked EFFSs. Most sensory parameters improved by day 2, remained unchanged until day 4, and then deteriorated on day 6.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Gawborisut,

Muengkratok

2024

International Journal of Food Science

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“…Most fermented fish products are from spontaneous fermentation. According to the analysis of Belleggia and Osimani (2023) of data from 168 research papers, lactic acid bacteria are predominant in most fermented fish and fish-based products, with counts up to 9.5 log CFU g −1 [91]. Among LAB, the most important fermentative strains are Lactiplantibacillus plantarum, Latilactobacil-lus.…”

Section: Meat and Fish Productsmentioning

confidence: 99%

“…sakei, and Latilactobacillus curvatus. Other predominant microorganisms present in fermented fish are Staphylococci, Bacillus spp., and yeasts [91].…”

Section: Meat and Fish Productsmentioning

confidence: 99%

Traditional and New Microorganisms in Lactic Acid Fermentation of Food

Sionek,

Szydłowska,

Küçükgöz

et al. 2023

Fermentation

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Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert carbohydrates into lactic acid. This fermentation imparts unique flavors and texture of foods, extends their shelf life, and can offer health benefits. There are both traditional and new microorganisms involved in the lactic acid fermentation of food. The current review outlines the issues of fermented foods. Based on traditional fermentation methods, a broad panorama of various food products is presented, with the microorganisms involved. The methods of both traditional fermentation (spontaneous and back-slopping) as well as the importance and application of starter cultures in mass food production are presented. Currently, based on the results of scientific research, the health-promoting effect of fermented foods is becoming more and more important. This is due to the presence of probiotic microorganisms that are naturally presented or may be added to them, as starter cultures or additives, and from the presence of prebiotics and postbiotics. New innovative methods of using probiotic microorganisms open up new and broad perspectives for fermented functional foods.

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“…Psychrophilic aerobic bacteria (PAC) are prevalent in numerous environmental settings, and as a result, fish could have acquired them from various pathways including water, harvesting, transportation, handling, processing, distribution and storage 14 . Psychrophilic bacteria are Gram-negative microorganisms found within the genera Aeromonas , Vibrio , Acinetobacter , Pseudomonas , Flavobacterium , Photobacterium , Shewanella , and Moritella as well as Gram-positive microorganisms found within the genera Bacillus , Arthrobacter, Micrococcus and Lactobacillus 14 , 15 . The total viable count represents the conventional microbiological technique employed for assessing the quality of finfish fillets and stands as a prevalent quality metric endorsed by food safety authorities 16 .…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets

El-Gendy,

Amer,

Ibrahim

et al. 2024

Sci Rep

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In this study, 80 catfish fillets were randomly collected from Egyptian local markets and retailers. The samples included 20 African catfish (Clarias gariepinus), 20 bayad (Bagrus bajad), and 40 pangasius catfish (Pangasianodon hypophthalmus) fillets. Pangasianodon hypophthalmus fillet samples were divided into 20 white basa and 20 red basa fillets. We conducted a microbiological analysis of catfish fillet samples, evaluating mesophilic aerobic bacteria, psychrophilic aerobic bacteria, H2S-producing bacteria, Staphylococcus spp., Enterobacteriaceae, Coliforms, and fecal Coliform counts. Additionally, we identified the existence of Salmonella spp., Vibrio spp., Yersinia spp., Escherichia spp., Aeromonas spp., and Pseudomonas spp. in the catfish fillet samples. In our study, the psychrophilic bacterial counts in Bagrus bajad (5.21 log CFU/g) were found to be higher compared to the counts in Clarias gariepinus (4.31 log CFU/g) and Pangasianodon hypophthalmus (3.89–4.7 log CFU/g). The fecal Coliform in Clarias gariepinus fillets was significantly higher than in other catfish fillets. We isolated Escherichia coli, Escherichia fergusonii, Aeromonas hydrophila, and Pseudomonas luteola from the catfish fillets, while no Salmonella spp., Vibrio spp., or Yersinia spp. were detected. These isolates were identified using 16S rRNA sequencing and phylogenetic analysis. Furthermore, ten Escherichia spp. were serologically identified, revealing that O26 and O78 were the most commonly occurring serotypes. This study highlights the microbiological analysis conducted on catfish fillets and concludes that the fillet samples from these catfish were of superior quality and deemed acceptable for human consumption.

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Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review

Cited by 19 publications

References 269 publications

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Traditional and New Microorganisms in Lactic Acid Fermentation of Food

Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets

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