Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.
Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China.
Compr Rev Food Sci Food Saf. 2023 Sep;22(5):3560-3601. doi: 10.1111/1541-4337.13208. Epub 2023 Jul 17.
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.
经常食用鱼类可以促进可持续健康，同时减少负面的环境影响。发酵长期以来一直被用于保存易腐食品，包括鱼类。发酵鱼制品是具有历史和文化意义的受欢迎的消费者食品，因为它们富含丰富的必需营养素和独特的风味。本文综述了发酵鱼的最新科学进展，特别是涉及的风味形成过程、微生物代谢活动和相互关联的生化途径（例如与脂质、蛋白质及其相互作用相关的酶/非酶反应）。还讨论了发酵在鱼类保存、理想风味开发以及促进健康的营养物质和生物活性物质生产方面的多种作用。最后，提出了进一步研究发酵鱼的前景，包括需要监测微生物以及精确控制发酵过程，将传统发酵鱼转化为现代消费者喜爱的新颖、美味、健康且价格合理的产品。考虑到风味和健康益处的微生物驱动的创新发酵鱼产品有望成为全球食品市场的重要组成部分。多组学技术、基于生物技术的方法（包括合成生物学和代谢工程）以及感官和消费者科学的整合对于发酵鱼的技术创新至关重要。本文的研究结果将为通过调节微生物代谢过程和酶活性来开发新型或改进型发酵鱼产品提供指导。
