文章基本信息

标题：A review on fermented aquatic food storage quality based on heat treatment and water retention technology
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作者：ISOLA Lawal Adedoyin ; MAHMOOD Madeeha Hamid ; YOUSIF Asraa Yacoob 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.77321
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Fermentation is a popular food preservation process that improves nutritional and organoleptic qualities, shelf life, and food safety. Fermented fish is produced and consumed in many regions of the world, and it is an integral element of many cuisine traditions. Fermented fish is also a substantial industry in several countries and a rich source of intriguing bacteria. Most of the end product quality of wine and meat, including taste, texture, and nutritional content, is determined by the main and secondary microbial metabolism formed during fermentation. A standard procedure in the food industry is the addition of salt to thermally processed meat and fish products in order to avoid weight loss that may otherwise have occurred due to the decreased water retaining capability caused by heat treatment. This article aims to bring you up-to-date on the different varieties of fermented fish and their production processes around the world. As a result, new methods that focus on limiting or accelerating fish products' heating are essential. Alternative heat transfer technology, such as combi-steamers or water baths, is used in both situations to increase heat transfer, allowing for faster heating and minimizing excessively heavy heat loads on parts of the product.
关键词：fermentation;nutritional qualities;water;retaining;heat treatment