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

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.

Quality of Sardine (Sardinella sp.) Peda during Storage as Affected by Salting Pre-Treatment Process and Chitosan

“…Peda fish from mackerel produces a pale to red-brown color [42]. The salty taste in this study was one of the dominant sensory characteristics of peda fish that stands out, arising from the addition of salt in the manufacturing process [4], [43]- [45]. In addition to the salty taste, "peda taste" was also the main characteristic of peda fish which refers to its distinctive delicious taste.…”

“…According to Giyatmi and Irianto [4], the taste of peda was slightly sour so that its combination with salty taste produces a distinctive taste of this specific process of producing the fermented fish peda. The appearance of the distinctive aroma and taste of fermented fish products indicates that physicochemical changes have occurred in the raw materials [45]. The distinctive taste and aroma arise due to a salting process that selects certain microorganisms so that they can grow.…”

“…During the fermentation process, there is a degradation of fatty acids and proteins into simpler compounds, which is done by microorganisms and the enzymes they produce which become aroma precursors. The main precursors of volatile compounds are free fatty acids (FFA) produced by lipolytic enzymes and free amino acids (FAA) produced by proteolytic enzymes [45], [46]. Another feature of peda is its unusual and peculiar texture, which may best be described gritty.…”

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications

“…In addition to the fermented foods mentioned above, there are also alkaline fermented foods from another group of raw materials, such as fish sauce and fermented fish [193]. In the fermentation of fish sauce, enzymes in the body and the intestines of solid fish are gradually activated and changed to liquid, where salt acts as a preservative to prevent the spoilage of the fish.…”

Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand

“…The amount of salt, rice, and garlic in Plaa-som production ranged from 2–11%, 1–5%, and 3–5% ( w / w ), respectively, but the ratio used in production varies from area to area [ 6 , 7 , 8 ]. In addition, Plaa-som also has ingredients (fish, salt, rice) and preparation methods that resemble other traditional fermented fish such as Plaa-paeng-dang (Thailand), Bu-rong isda (Philippine), Mam chua (Vietnam), Bekasem (Indonesia), and Narezushi (Japan) [ 9 , 10 , 11 ].…”