Lu Yuyun, Teo Jun Ning, Liu Shao Quan
Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.
National University of Singapore (Suzhou) Research Institute, Suzhou, China.
Compr Rev Food Sci Food Saf. 2022 Sep;21(5):4447-4477. doi: 10.1111/1541-4337.13024. Epub 2022 Aug 29.
Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.
发酵贝类调味品在全球范围内都有消费，尤其是在亚洲国家。调味品通常用作风味增强剂，具有独特的感官特性，并与鲜味和肉香味有关。贝类发酵过程中发生的主要反应包括内源酶的蛋白水解作用和微生物活动以产生肽和氨基酸。发现蛋白水解酶和微生物（主要是细菌）的作用在很大程度上负责风味和香气化合物的形成。本文综述了贝类发酵的不同方面，包括分类、过程、底物、微生物群、物理化学和生化成分的变化、营养成分的改变、风味特征和感官特性，以及生物活性及其对健康的不良影响。传统贝类生产的特点，如长时间和高盐浓度，不仅限制了营养价值，还抑制了有毒生物胺的形成。此外，本文还介绍了新型生物工艺，如低盐发酵以及使用新型发酵剂和/或新型酶来加速发酵，并生产出质量更好、食用更安全的贝类调味品。实际应用：该综述文章总结了贝类发酵的全面信息，以提供替代策略，生产出质量更好、食用更安全的贝类调味品。
