Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers
文献类型： 外文期刊
作者： Wang, Yueqi 1 ; Chen, Qian 1 ; Li, Laihao 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Li, Chunsheng 1 ; Xiang, Huan 1 ; Wu, Yanyan 1 ; Sun-Waterhouse, Dongxiao 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs Peoples Republ China, Key Lab Aquat Prod Proc,South China Fisheries Res, Guangzhou, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China
4.Univ Auckland, Sch Chem Sci, Auckland, New Zealand
关键词： fermentation; fish product; flavor; health benefits; metabolic pathway; microbial community
期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：14.8； 五年影响因子：17.1 ）
ISSN： 1541-4337
年卷期： 2023 年
页码：
收录情况： SCI
摘要： Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.
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