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Analysis of the Production and Quality of Marinated Fish with Potential Perspectives

Phidelia Kusi*

Over time, in addition to whole fish, many different types of fermented fish products have been produced, including: it was done. B. Fermented fish surimi and sauce. Consuming fermented fish products has been shown to improve both physical and mental health, depending on the composition of the product. Fermented fish products can be dried prior to the fermentation process to enhance the flavor, contains various additives to aid fermentation. At the same time, the fermentation process and its conditions play a large role in determining the quality and safety of the product, as the composition changes biochemically during fermentation. In addition, the need for specific microorganisms and the challenges of avoiding harmful microorganisms will be reviewed in order to further optimize fermentation conditions in the future. While some advanced techniques have been developed to produce better quality products and simpler processes, the versatility of fermented fish processes, ingredients and products is particularly important for consumer health and safety. This review examines the nutritional, microbial, and sensory properties of fermented fish to better understand the health benefits and safety issues presented by fermented fish products. For the purposes of the review, we took an exploratory approach to the published literature using numerous books and online databases such as Google Scholar, Web of Science, Scopus, ScienceDirect and PubMed Central. This review examines key information from all available library databases from 1950 to 2022. This review will help the food industry involved in marketing fermented fish to ferment efficiently and produce a higher quality product by expediting the fermentation process without jeopardizing consumer health and safety.


Fish; Fermentation; Health benefits; Processing; Preservation; Safety

Published Date: 2023-02-28; Received Date: 2023-02-02