Fish Products and Byproducts Technology

Unit 1 - Traditional methods of fish preservation

2.2.4. Fermentation
Breakdown of larger molecules into their respective smaller components by enzymatic action is called fermentation.
What is fermentation?
Process of hydrolysis of food components polysaccharides, proteins and lipids by the enzymes particularly amylases, proteases, lipases produced by invaded or overgrown edible microorganisms. This process produces nontoxic products with flavors, aromas and textures pleasant and attractive to the human consumer.
If the products of enzyme activities have unpleasant odors or undesirable, unattractive flavors or the products are toxic or disease producing, the foods are described as spoiled.
Fermented foods were made several hundreds of years ago by the use of lactic acid bacteria. Most of these fermentations were natural or accelerated by the addition of part of the product fermented previously. Fermentation of fish is brought about by autolytic enzymes from the fish and microorganisms in the presence of high salt concentrations.