Fish products and Byproducts Technology

Unit 5- Hurdle technology in fish preservation

5.3.2. Preparation of fermented products
Fermentation involves the breakdown of proteins in the raw fish to simpler substances which are themselves stable at normal temperatures of storage. In some processes where it is controlled by adding salt, only a partial breakdown of the protein takes place so that a desired type of flavour is produced simultaneously ensuring preservation of the product. Breakdown of proteins is brought about by the action of enzymes and sometimes microorganisms are also involved.
Fermentation technology for the preservation of fish has been very popular from time immemorial. Fermented fish pastes and sauces are relished as a condiment (flavoured salt) along with cooked rice in many of the South East Asian countries. On daily basis, nobody consumes large quantity of these products but almost every one consumes a little bit every day.