A REVIEW ON FERMENTED FISH: MICROBIOLOGY, CHEMISTRY AND HEALTH BENEFITS
Main Article Content
Keywords
Bioactive compounds, fermentation, fish paste, fish sauce, gut microflora, health benefits, probiotics
Abstract
Traditional food preservation techniques like fermentation are frequently employed to increase food safety, shelf life, and organoleptic and nutritional qualities. Fish that has been fermented is produced, eaten, and an essential component of many food traditions across the world. Additionally, fish fermentation is a major industry in many nations and a source of fascinating bacteria. This review tries to update microbiology, chemistry and health benefits of fermented fish
References
2. Beddows, C. G. (1998). Fermented fish and fish products. Microbiology of fermented foods, 416-440.
3. Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806.
4. Fardiaz, D., & Markakis, P. (1979). Amines in fermented fish paste. Journal of Food Science, 44(5), 1562-1563.
5. Giri, A., Osako, K., Okamoto, A., & Ohshima, T. (2010). Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Research International, 43(4), 1027-1040.
6. Giyatmi, G., & Hari Eko Irianto, H. (2017). Enzymes in fermented fish.
7. Kristinsson, H. G., & Rasco, B. A. (2000). Fish protein hydrolysates: production, biochemical, and functional properties. Critical reviews in food science and nutrition, 40(1), 43-81.
8. Kumar, S., & Nayak, B. B. (2015). Health benefits of fermented fish. Health benefits of fermented foods and beverages, 490-503.
9. Majumdar, R. K., Roy, D., Bejjanki, S., & Bhaskar, N. (2016). An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. Journal of Ethnic Foods, 3(4), 276-283.
10. Mizutani, T., Kimizuka, A., Ruddle, K., & Ishige, N. (1992). Chemical components of fermented fish products. Journal of Food Composition and Analysis, 5(2), 152-159.
11. Prado, R., Rioboo, C., Herrero, C., & Cid, A. (2009). The herbicide paraquat induces alterations in the elemental and biochemical composition of non-target microalgal species. Chemosphere, 76(10), 1440-1444.
12. Rezac, S., Kok, C. R., Heermann, M., & Hutkins, R. (2018). Fermented foods as a dietary source of live organisms. Frontiers in microbiology, 9, 1785.
13. Ruddle, K., & Ishige, N. (2010). On the origins, diffusion and cultural context of fermented fish products in Southeast Asia. Globalization, food and social identities in the Asia Pacific region, 1-17.
14. Saisithi, P. (1994). Traditional fermented fish: fish sauce production. In Fisheries processing: Biotechnological applications (pp. 111-131). Boston, MA: Springer US.
15. Sharma, B. R., Ali, A. M. M., & Bavisetty, S. C. B. (2022). Fermented fish products and health aspects. In Lactic Acid Bacteria in Food Biotechnology (pp. 125-143). Elsevier.
16. Tacon, A. G., & Metian, M. (2018). Food matters: fish, income, and food supply—a comparative analysis. Reviews in Fisheries Science & Aquaculture, 26(1), 15-28.
17. Tewari, S., David, J., & Gautam, A. (2019). A review on probiotic dairy products and digestive health. Journal of Pharmacognosy and Phytochemistry, 8(3), 368-372.
18. Tewari, S., Vaishnav, S., Biswas, S., Khalua, R. K., Chakraborty, R., & Chakraborty, A. (2022). Fish liver oil: omega-3 fatty acid and human health. Uttar Pradesh journal of Zoology, 43(24), 307-310.
19. Thapa, N. (2016). Ethnic fermented and preserved fish products of India and Nepal. Journal of Ethnic Foods, 3(1), 69-77.
20. Thapa, N., Pal, J., & Tamang, J. P. (2004). Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India. World Journal of Microbiology and Biotechnology, 20, 599-607.
21. Witono, Y., Windrati, W. S., Taruna, I., Afriliana, A., & Assadam, A. (2014). Characteristics and Sensory Analysis of Ketchup and Sauce Products from “Bibian” Fish Hydolysate. American Journal of Food Science and Technology, 2(6), 203-208.
Article Sidebar
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
All articles published in JPTCP are licensed under Copyright Creative Commons Attribution-NonCommercial 4.0 International License.
Madhumita Mondal
Assistant Professor, Department of Zoology, Ghatal Rabindra Satabarsiki Mahavidyalaya, Paschim Medinipur, W.B.
Souvik Tewari
Assistant Professor, Department of Food and Nutrition, Swami Vivekananda University, Barrackpore, W.B
Poulami Adhikary Mukherjee
Assistant Professor & HOD of Zoology, Narajole Raj College, Vidyasagar University, Paschim Medinipur, W.B.
Ranajit Kumar Khalua
Vice-principal and Associate Professor, Department of Zoology, Narahole Raj College, Vidyasagar University, W.B.