Fish products and Byproducts Technology

Unit 5- Hurdle technology in fish preservation

5.3.3. Types of fermented fish products

• Products in which the fish retain substantially their original form or preserved as large chunks. Examples: pedah siam (Thailand), makassar (Indonesia), buro (Philippines), Colombo cured mackerel (India)
• Products in which fish are reduced to a paste. Examples: ngapi (Burma), prahoc (Kampuchea), belachan( Malaysia), trassi (Indonesia), bagoong(Philippines)
• Products in which fish are reduced to a liquid. Examples: budu (Malaysia), patis (Philippines), nuoc-mam (Vietnam), nampla (Thailand)

Traditional fermented fish products are basically salt fermented products. Depending on the proportion of salt added, the products can also be classified into high salt (more than 20% of total weight), low salt (6 to 8%) and no salt products
The dominant flavor giving components of fermented fish products are proteins and their hydrolytic cleavage products such as peptides, peptones, amino-acids; higher fatty acids and their esters; glycerides and their derivatives, monosodium glutamate, nucleotides and inosine monophosphate
Nutritive value of fermented fish products:
Fermented fish sauces and pastes generally contain amino acids and polypeptides equivalent to about 10% protein. Amino acids occur in such products without much change in composition and quality with respect to fish and hence contribute towards nutrition just like fish protein. They are good sources of calcium, iron and some B group vitamins. However, nutritional importance of these products is limited by its high salt content which restricts its bulk consumption. Moreover, these traditional products are used as a condiment rather than to derive nutrition