Fish Products and Byproducts Technology

Unit 5- Hurdle technology in fish preservation

5.3. Fermented fishery products
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.
Fermentation plays at least five roles in food processing.

• Enrichment of the human dietary through development of a wide diversity of flavors, aromas and textures in food
• Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, alkaline fermentations and high salt fermentations;
• Enrichment of food substrates biologically with vitamins, protein, essential amino acids and essential fatty acids
• Detoxification during food fermentation processing
• A decrease in cooking times and fuel requirements