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Updated: Aug 30, 2025

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Fermented shellfish condiments: A comprehensive review.

Yuyun Lu¹, Jun Ning Teo¹, Shao Quan Liu^1,2

¹Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.

Comprehensive Reviews in Food Science and Food Safety

|August 29, 2022

Summary

This summary is machine-generated.

This review explores shellfish fermentation, detailing its processes, microbial roles, and impact on flavor and nutrition. It highlights strategies for improved quality and safety in fermented shellfish condiments.

Keywords:

condiments fermentation paste salt sauce shellfish

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Area of Science:

Food Science and Technology
Microbiology
Biochemistry

Background:

Fermented shellfish condiments are globally consumed, especially in Asia, prized for their umami and meaty aroma.
Fermentation involves proteolysis by endogenous enzymes and microbial activity, yielding peptides and amino acids responsible for taste and aroma.

Purpose of the Study:

To review various aspects of shellfish fermentation, including processes, microbiota, physicochemical and biochemical changes, nutritional value, sensory profiles, and biological activities.
To discuss the limitations of traditional methods (long duration, high salt) and explore novel bioprocesses for enhanced quality and safety.

Main Methods:

Comprehensive literature review of shellfish fermentation.
Analysis of traditional and novel fermentation techniques.
Examination of microbial and enzymatic contributions to flavor and aroma formation.

Main Results:

Shellfish fermentation significantly alters physicochemical and biochemical components, impacting nutritional value and sensory characteristics.
Traditional methods, while inhibiting toxic biogenic amines, can limit nutritional value due to long duration and high salt concentrations.
Novel bioprocesses, including low-salt fermentation and starter cultures/enzymes, offer potential for accelerated fermentation and improved product quality and safety.

Conclusions:

Shellfish fermentation is a complex process influenced by enzymes and microorganisms, crucial for developing unique flavor and aroma profiles.
Optimizing fermentation through novel bioprocesses can lead to safer, higher-quality shellfish condiments with enhanced nutritional and sensory attributes.
This review provides a foundation for developing advanced strategies in shellfish fermentation technology.