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A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes [PDF]

Foods, 2023
As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces.
Sharon Xi Ying Chan, Nursyah Fitri, Nurul Syahidah Mio Asni, Nor Hafiza Sayuti, Ummi Kalthum Azlan, Wasim S. M. Qadi, Esraa Adnan Dawoud Dawoud, Nurkhalida Kamal, Murni Nazira Sarian, Mohd Aizuddin Mohd Lazaldin, Chen Fei Low, Sarahani Harun, Hamizah Shahirah Hamezah, Emelda Rosseleena Rohani, Ahmed Mediani   +14 more
doaj   +2 more sources

Metaproteomics insights into fermented fish and vegetable products and associated microbes [PDF]

Food Chemistry: Molecular Sciences, 2021
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health ...
Emmanuel Sunday Okeke, Richard Ekeng Ita, Egong John Egong, Lydia Etuk Udofia, Chiamaka Linda Mgbechidinma, Otobong Donald Akan   +5 more
doaj   +2 more sources

Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality [PDF]

Foods
The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods.
Hang Li, Guantian Li, Yunchen Bi, Song Liu   +3 more
doaj   +2 more sources

Reduction of carcinogens in fermented fish (pla-ra and pla-som) by heating [PDF]

Veterinary World, 2023
Background and Aim: The risk factors for cholangiocarcinoma (CCA) are opisthorchiasis and the intake of a combination of nitroso compounds through the consumption of traditionally fermented fish, which is very popular in areas where liver flukes are ...
Atchara Artchayasawat, Pranee Sriraj, Thidarut Boonmars, Ratchadawan Aukkanimart, Ampas Wisetmora, Glenn N. Borlace, Parichart Boueroy, Benjamabhorn Pumhirunroj, Porntip Laummaunwai, Panaratana Rattanasuwan, Sirintip Boonjaraspinyo, Nattapon Ekobol, Opal Pitaksakulrat, Wu Zhiliang   +13 more
doaj   +2 more sources

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

Journal of Fungi, 2022
Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH.
Sukrita Punyauppa-path, Pongpat Kiatprasert, Prasongsom Punyauppa-path, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, Savitree Limtong, Nantana Srisuk   +6 more
doaj   +2 more sources

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

Journal of Ethnic Foods, 2021
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 ...
Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma   +5 more
doaj   +2 more sources

THE INFLUENCE OF USING FISH FERMENTED BY LACTIC ACID BACTERIA AS FEED SUBSTITUTION ON SERUM LIPID PROFILE OF BROILERS [PDF]

Journal of the Indonesian Tropical Animal Agriculture, 2014
The study was aimed to examine the effect of the use of fish fermented by lactic acid bacteria(LAB) as a subtitution for fish meal on serum lipid profile of broiler.
S. Sumarsih, T. Yudiarti, C.S. Utama, E.S. Rahayu, E. Harmayani   +4 more
doaj   +2 more sources

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification [PDF]

Foods
Fermented fish bone residue (FFBR) is an underused by-product of the industrial-scale production of fermented fish sauce. Subjecting FFBR to proper alkaline treatment can transform FFBR into biocalcium, which can be added to fish emulsion sausage (FES ...
Somsamorn Gawborisut, Chavis Ketkaew, Thongsa Buasook   +2 more
doaj   +2 more sources

Technological Optimization of Fermented Siniperca chuatsi Fish Processing Focused on Formation of Garlic Clove-Structural Muscle Flakes and Flavor Profiles [PDF]

Foods
The edible and sensory quality of fermented fish products, particularly the formation of garlic clove-structured muscle flakes (GCMF), play critical roles in consumer acceptance and consumption.
Zhangqin Lai, Mi Tang, Hai Chen, Xiaoyi Tan, Yuhao Zhang   +4 more
doaj   +2 more sources

Korean traditional fermented fish products: jeotgal

Journal of Ethnic Foods, 2016
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture.
Ok Kyung Koo, Soo Jung Lee, Kyung Rhan Chung, Dai Ja Jang, Hye Jung Yang, Dae Young Kwon   +5 more
doaj   +2 more sources