State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr. 2021;61(6):1000-1012. doi: 10.1080/10408398.2020.1750342. Epub 2020 Apr 15.
Fermentation is an important way to process and preserve fish. It not only gives the product a unique flavor and texture, but it also contributes to increased nutritional value and better functional properties. The production of fermented fish relies on naturally occurring enzymes (in the muscle or the intestinal tract) as well as microbial metabolic activity. This review focuses on the role of microorganisms on texture change, flavor formation, and biogenic amines accumulation in fermented fish. In addition, the production conditions and the major biochemical changes in fermented fish products are also introduced to help understand the factors influencing the quality of fermented fish. Moreover, prospects for further research of fermented fish are discussed.
发酵是一种重要的鱼类加工和保藏方法。它不仅赋予产品独特的风味和质地，而且还提高了营养价值和更好的功能特性。发酵鱼的生产依赖于自然存在的酶（在肌肉或肠道中）以及微生物的代谢活性。本综述重点介绍了微生物在发酵鱼的质地变化、风味形成和生物胺积累中的作用。此外，还介绍了发酵鱼制品的生产条件和主要生化变化，以帮助了解影响发酵鱼质量的因素。此外，还讨论了发酵鱼的进一步研究前景。
