Staff View: A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes

A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products h...

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Main Authors:	Chan, Sharon Xi Ying, Fitri, Nursyah, Mio Asni, Nurul Syahidah, Sayuti, Nor Hafiza, Azlan, Ummi Kalthum, Qadi, Wasim S. M., Dawoud, Esraa Adnan, Kamal, Nurkhalida, Sarian, Murni Nazira, Mohd. Lazaldin, Mohd. Aizuddin, Low, Chen Fei, Harun, Sarahani, Hamezah, Hamizah Shahirah, Emelda Rosseleena Rohani, Emelda Rosseleena Rohani, Ahmed Mediani, Ahmed Mediani
Format:	Article
Language:	English
Published:	MDPI 2023
Subjects:	QD Chemistry
Online Access:	http://eprints.utm.my/107148/1/MohdAizuddin2023_AComprehensiveReviewwithFutureInsightsontheProcessing.pdf http://eprints.utm.my/107148/ http://dx.doi.org/10.3390/foods12030558
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id	my.utm.107148
record_format	eprints
spelling	my.utm.1071482024-08-27T08:20:23Z http://eprints.utm.my/107148/ A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes Chan, Sharon Xi Ying Fitri, Nursyah Mio Asni, Nurul Syahidah Sayuti, Nor Hafiza Azlan, Ummi Kalthum Qadi, Wasim S. M. Dawoud, Esraa Adnan Kamal, Nurkhalida Sarian, Murni Nazira Mohd. Lazaldin, Mohd. Aizuddin Low, Chen Fei Harun, Sarahani Hamezah, Hamizah Shahirah Emelda Rosseleena Rohani, Emelda Rosseleena Rohani Ahmed Mediani, Ahmed Mediani QD Chemistry As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers’ health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers. MDPI 2023 Article PeerReviewed application/pdf en http://eprints.utm.my/107148/1/MohdAizuddin2023_AComprehensiveReviewwithFutureInsightsontheProcessing.pdf Chan, Sharon Xi Ying and Fitri, Nursyah and Mio Asni, Nurul Syahidah and Sayuti, Nor Hafiza and Azlan, Ummi Kalthum and Qadi, Wasim S. M. and Dawoud, Esraa Adnan and Kamal, Nurkhalida and Sarian, Murni Nazira and Mohd. Lazaldin, Mohd. Aizuddin and Low, Chen Fei and Harun, Sarahani and Hamezah, Hamizah Shahirah and Emelda Rosseleena Rohani, Emelda Rosseleena Rohani and Ahmed Mediani, Ahmed Mediani (2023) A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes. FoodsVolume , Issue, 12 (3). pp. 1-31. ISSN 2304-8158 http://dx.doi.org/10.3390/foods12030558 DOI : 10.3390/foods12030558
institution	Universiti Teknologi Malaysia
building	UTM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Teknologi Malaysia
content_source	UTM Institutional Repository
url_provider	http://eprints.utm.my/
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Chan, Sharon Xi Ying Fitri, Nursyah Mio Asni, Nurul Syahidah Sayuti, Nor Hafiza Azlan, Ummi Kalthum Qadi, Wasim S. M. Dawoud, Esraa Adnan Kamal, Nurkhalida Sarian, Murni Nazira Mohd. Lazaldin, Mohd. Aizuddin Low, Chen Fei Harun, Sarahani Hamezah, Hamizah Shahirah Emelda Rosseleena Rohani, Emelda Rosseleena Rohani Ahmed Mediani, Ahmed Mediani A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
description	As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers’ health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers.
format	Article
author	Chan, Sharon Xi Ying Fitri, Nursyah Mio Asni, Nurul Syahidah Sayuti, Nor Hafiza Azlan, Ummi Kalthum Qadi, Wasim S. M. Dawoud, Esraa Adnan Kamal, Nurkhalida Sarian, Murni Nazira Mohd. Lazaldin, Mohd. Aizuddin Low, Chen Fei Harun, Sarahani Hamezah, Hamizah Shahirah Emelda Rosseleena Rohani, Emelda Rosseleena Rohani Ahmed Mediani, Ahmed Mediani
author_facet	Chan, Sharon Xi Ying Fitri, Nursyah Mio Asni, Nurul Syahidah Sayuti, Nor Hafiza Azlan, Ummi Kalthum Qadi, Wasim S. M. Dawoud, Esraa Adnan Kamal, Nurkhalida Sarian, Murni Nazira Mohd. Lazaldin, Mohd. Aizuddin Low, Chen Fei Harun, Sarahani Hamezah, Hamizah Shahirah Emelda Rosseleena Rohani, Emelda Rosseleena Rohani Ahmed Mediani, Ahmed Mediani
author_sort	Chan, Sharon Xi Ying
title	A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
title_short	A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
title_full	A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
title_fullStr	A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
title_full_unstemmed	A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
title_sort	comprehensive review with future insights on the processing and safety of fermented fish and the associated changes
publisher	MDPI
publishDate	2023
url	http://eprints.utm.my/107148/1/MohdAizuddin2023_AComprehensiveReviewwithFutureInsightsontheProcessing.pdf http://eprints.utm.my/107148/ http://dx.doi.org/10.3390/foods12030558
_version_	1809136632966676480
score	13.211869

A comprehensive review with future insights on the processing and safety of fermented fish and the associated changes

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