Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality
文献类型：期刊论文
| 作者 | Li, Hang1,3; Li, Guantian1,3; Bi, Yunchen1,3; Liu, Song2,3 |
| 刊名 | FOODS
 |
| 出版日期 | 2024-08-01 |
| 卷号 | 13期号:16页码:28 |
| 关键词 | microbial metabolism traditional food salted fish fish sauce ethnic food |
| DOI | 10.3390/foods13162565 |
| 通讯作者 | Li, Guantian(guantianli@qdio.ac.cn) ; Liu, Song(sliu@qdio.ac.cn) |
| 英文摘要 | The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested. |
| WOS关键词 | IV INHIBITORY PEPTIDES ; LACTIC-ACID BACTERIA ; ANTIOXIDANT PEPTIDES ; IDENTIFICATION ; MECHANISM |
| 资助项目 | National Key Research and Development Program of China ; Taishan Scholars Program[E3KY20109N] ; [2023YFD2401105] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001305693200001 |
| 出版者 | MDPI |
| 源URL | [http://ir.qdio.ac.cn/handle/337002/198255]  |
| 专题 | 海洋研究所_实验海洋生物学重点实验室 |
| 通讯作者 | Li, Guantian; Liu, Song |
| 作者单位 | 1.Qingdao Marine Sci & Technol Ctr, Lab Marine Biol & Biotechnol, Qingdao 266237, Peoples R China 2.Qingdao Marine Sci & Technol Ctr, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China 3.Chinese Acad Sci, Inst Oceanol, Ctr Ocean Mega Sci, CAS & Shandong Prov Key Lab Expt Marine Biol, 7 Nanhai Rd, Qingdao 266071, Peoples R China |
| 推荐引用方式 GB/T 7714 | Li, Hang,Li, Guantian,Bi, Yunchen,et al. Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality[J]. FOODS,2024,13(16):28. |
| APA | Li, Hang,Li, Guantian,Bi, Yunchen,&Liu, Song.(2024).Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.FOODS,13(16),28. |
| MLA | Li, Hang,et al."Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality".FOODS 13.16(2024):28. |
入库方式： OAI收割
来源：海洋研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。