1、Quality, functionality, and microbiology of fermented fish: a review

Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and...

2、A Comprehensive Review with Future Insights on the Processing and

In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products.

3、Insights into the balance of safety, flavor, and texture in fermented

Protein structure has an important effect on the texture of fish, and the fermentation process significantly promotes the occurrence of gelation and enhances the textural properties of fish.

4、Submerged Fermentation as a Strategy for the Valorization of Fish By

In order to obtain fish meal through submerged fermentation processes, it is important to consider several aspects: the type of microorganism and the concentration of the starter culture, the temperature, oxygen, and relative humidity conditions.

5、Physicochemical characteristics and gel

Mandarin fish (Siniperca chuatsi) during fermentation presents a unique elastic texture. In this investigation, the physicochemical and gel-forming properties of fish proteins were evaluated to explain the formation of elastic characteristics.

Quality Improvement of Zhayu, a Fermented Fish Product in China

To investigate the effects of inoculation fermentation on the quality of Zhayu (a traditional fermented fish product in China), different amounts of L. plantarum, P. acidilactici, and P. pentosaceus were inoculated into samples, and the safety, ...

Submerged Fermentation as a Strategy for the Valorization of Fish By

Submerged Fermentation as a Strategy for the Valorization of Fish By-products to Obtain High-Protein Meals

Quality, functionality, and microbiology of fermented fish: a review

This review tries to update the types and manufacturing processes for fermented fish around the world. The emphasis is on this work related to fermented fish and their health benefits, as well as the contribution of microorganisms to their fermentation.

Chapter 13 Submerged Fermentation as a Strategy for the

Through fermentation it is possible to improve the quality of proteins, oils, and compounds of fish by-products, besides being considered a clean technology [10]. In general terms fermentation processes can be divided into two: solid-state fermentation and submerged fermentation.

Preparation of High

Effect of moisture content and drying temperature on textural properties and sensory evaluation of the final product.

The fermentation quality of fish protein is a critical indicator of its nutritional value and safety, as well as a key factor in its application as a food additive or feed ingredient. Evaluating the quality of fish protein fermentation requires comprehensive assessment across the following aspects:

1. Protein Content and Structural Integrity

• Changes in protein content before and after fermentation: Analyzing protein levels pre- and post-fermentation provides initial insights into protein loss. Generally, proteins degrade during fermentation, leading to reduced content. the extent of loss must be evaluated alongside other indicators.
• Preservation of protein structure: Structural integrity is vital for biological activity. Techniques like gel electrophoresis or infrared spectroscopy can detect denaturation or structural changes during fermentation, aiding quality assessment.

2. Amino Acid Composition and Content

• Amino acid balance: Fermentation may alter amino acid profiles, increasing essential amino acids while reducing non-essential ones. Amino acid analyzers can quantify types, ratios, and concentrations to evaluate balance.
• Enrichment of specific amino acids: Certain amino acids (e.g., taurine, inosine monophosphate [IMP]) may increase during microbial fermentation, enhancing the nutritional and functional value of fish protein.

3. Generation of Functional Components

• Bioactive substances: Fermentation may produce bioactive compounds such as antimicrobial peptides, immune enhancers, or antioxidants, which improve the health-promoting properties of fish protein.
• Enzymes and vitamins: Microbial activity during fermentation can generate enzymes (e.g., β-glucanase, lysozyme) and vitamins, boosting digestibility and bioavailability.

4. Microbial Diversity and Fermentation Stability

• Microbial community composition: High-throughput sequencing can reveal shifts in microbial diversity, reflecting fermentation complexity and stability.
• Impact of fermentation conditions: Parameters like temperature, pH, and inoculum size influence microbial metabolism. Controlled trials assess process reliability and consistency.

5. Sensory Quality and Flavor

• Color changes: Protein degradation during fermentation may cause color shifts (e.g., light yellow to dark brown).
• Odor and taste: Sensory evaluations (tasting, olfaction) help determine whether fermented products meet flavor expectations.

6. Safety Evaluation

• Pathogen detection: Testing for harmful microorganisms (e.g., pathogens, parasite eggs) ensures product safety.
• Heavy metals and contaminants: High-value fish protein products require analysis of heavy metals and pollutants to comply with food safety standards.

7. Economic Analysis

• Cost-effectiveness: Balancing production costs with quality is crucial. Comparing processes optimizes workflow and market competitiveness.
• Resource efficiency: Evaluating energy consumption and waste reduction during fermentation improves sustainability and resource utilization.

assessing fish protein fermentation quality necessitates a multidimensional approach, including protein integrity, amino acid profiles, functional components, microbial dynamics, sensory attributes, safety, and economic viability. Holistic evaluation of these factors provides scientific guidance for production and consumption.