Irianto H E
Jakarta Sahid University, Jakarta Selatan, DKI Jakarta Province, Indonesia.
Center for Fisheries Research and Development, Jakarta Utara, DKI Jakarta Province, Indonesia.
Adv Food Nutr Res. 2017;80:199-216. doi: 10.1016/bs.afnr.2016.10.004. Epub 2016 Nov 29.
Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria. Fermented fish products processed using the whole fish show a different characteristic compared to those prepared from headed and gutted fish. Endogenous enzymes like trypsin, chymotrypsin, elastase, and aminopeptidase are the most involved in the fermentation process. Muscle tissue enzymes like cathepsins, peptidases, transaminases, amidases, amino acid decarboxylases, glutamic dehydrogenases, and related enzymes may also play a role in fish fermentation. Due to the decreased bacterial number during fermentation, contribution of microbial enzymes to proteolysis may be expected prior to salting of fish. Commercial enzymes are supplemented during processing for specific purposes, such as quality improvement and process acceleration. In the case of fish sauce, efforts to accelerate fermentation process and to improve product quality have been studied by addition of enzymes such as papain, bromelain, trypsin, pepsin, and chymotrypsin.
发酵鱼制品非常受欢迎，尤其是在东南亚国家。这些产品具有独特的特性，特别是在发酵过程中产生的香气、风味和质地方面。蛋白水解酶在将蛋白质水解成更简单的化合物方面起主要作用。鱼的发酵过程既依赖于天然存在的酶（存在于肌肉或肠道中），也依赖于细菌。与使用去头去内脏的鱼制作的发酵鱼制品相比，使用整条鱼加工的发酵鱼制品呈现出不同的特性。诸如胰蛋白酶、糜蛋白酶、弹性蛋白酶和氨肽酶等内源性酶在发酵过程中最为关键。肌肉组织中的酶，如组织蛋白酶、肽酶、转氨酶、酰胺酶、氨基酸脱羧酶、谷氨酸脱氢酶及相关酶，也可能在鱼的发酵过程中发挥作用。由于发酵过程中细菌数量减少，预计在鱼腌制之前微生物酶对蛋白水解有贡献。在加工过程中会出于特定目的添加商业酶，如提高品质和加速加工过程。就鱼露而言，人们已经研究了通过添加诸如木瓜蛋白酶、菠萝蛋白酶、胰蛋白酶、胃蛋白酶和糜蛋白酶等酶来加速发酵过程并提高产品质量。
