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 derive...

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Autores principales:	Yutika Narzary, Sandeep Das, Arvind Kumar Goyal, Su Shiung Lam, Hemen Sarma, Dolikajyoti Sharma
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Fish Fermentation Cultural significance South and Southeast Asian cuisine Food Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/d42c1323683c4878aba5bf9e9b5c0403
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spelling	oai:doaj.org-article:d42c1323683c4878aba5bf9e9b5c04032021-11-14T12:24:52ZFermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance10.1186/s42779-021-00109-02352-6181https://doaj.org/article/d42c1323683c4878aba5bf9e9b5c04032021-11-01T00:00:00Zhttps://doi.org/10.1186/s42779-021-00109-0https://doaj.org/toc/2352-6181Abstract 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.Yutika NarzarySandeep DasArvind Kumar GoyalSu Shiung LamHemen SarmaDolikajyoti SharmaBMCarticleFishFermentationCultural significanceSouth and Southeast Asian cuisineFoodNutrition. Foods and food supplyTX341-641ENJournal of Ethnic Foods, Vol 8, Iss 1, Pp 1-19 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Fish Fermentation Cultural significance South and Southeast Asian cuisine Food Nutrition. Foods and food supply TX341-641
spellingShingle	Fish Fermentation Cultural significance South and Southeast Asian cuisine Food Nutrition. Foods and food supply TX341-641 Yutika Narzary Sandeep Das Arvind Kumar Goyal Su Shiung Lam Hemen Sarma Dolikajyoti Sharma Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
description	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.
format	article
author	Yutika Narzary Sandeep Das Arvind Kumar Goyal Su Shiung Lam Hemen Sarma Dolikajyoti Sharma
author_facet	Yutika Narzary Sandeep Das Arvind Kumar Goyal Su Shiung Lam Hemen Sarma Dolikajyoti Sharma
author_sort	Yutika Narzary
title	Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
title_short	Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
title_full	Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
title_fullStr	Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
title_full_unstemmed	Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
title_sort	fermented fish products in south and southeast asian cuisine: indigenous technology processes, nutrient composition, and cultural significance
publisher	BMC
publishDate	2021
url	https://doaj.org/article/d42c1323683c4878aba5bf9e9b5c0403
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Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

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