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

Area of Science:

• Food Science
• Microbiology
• Human Health

Background:

• Fermentation is a traditional method for food preservation, enhancing safety, shelf life, and nutritional value.
• Fermented fish are culturally significant and represent an important global food industry, offering unique microbial resources.

Purpose of the Study:

• To review current knowledge on fermented fish types and manufacturing processes worldwide.
• To highlight the health benefits of fermented fish and the role of microorganisms in their production.
• To discuss challenges and future research directions in the field.

Main Methods:

• Literature review of existing research on fermented fish.
• Analysis of microbial composition and functionality using various approaches.
• Discussion of health benefits and safety considerations.

Main Results:

• Fermented fish products contribute significantly to food safety, nutrition, and sensory qualities.
• Microorganisms play a crucial role in the fermentation process and the development of bioactive compounds.
• The review identifies key areas for future research and development.

Conclusions:

• Fermented fish products hold significant potential for the food industry and human health.
• Extensive in vivo and toxicological studies are necessary to validate the health benefits of bioactive-rich fermented fish products before widespread application.