Advancing safer and healthier fermented fish products through innovative processing strategies

Abstract

Fermented fish products are an integral part of the culinary heritage, celebrated for their unique flavors. However, these traditional foods face significant challenges related to safety and health, including biogenic amine accumulation, high salt content, and perishability during storage. This review synthesizes current research on addressing these issues through innovative approaches such as employing targeted starter cultures, optimizing fermentation parameters, and integrating advanced preservation technologies. Controlling biogenic amines, reducing sodium levels without compromising product quality, and extending shelf-life through natural preservatives and novel packaging methods are emphasized as key strategies. While promising, these approaches require further development to ensure feasibility and affordability for widespread application. The review underscores the importance of tailoring solutions to specific fermentation ecosystems and product types. By providing a roadmap for improving safety and health outcomes, this work aims to support the development of fermented fish products that balance cultural significance with modern consumer demands and health considerations.

Keywords

Food safety / Salt reduction / Histamine / Microbial fermentation / Fish sauce

Author contributions

The authors confirm their contributions to the paper as follows: conceptualization, writing - review & editing: Li H, Zhu F, Li G; writing - original draft: Li H; supervision: Zhu F, Li G; funding acquisition: Li G. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Acknowledgments

Li G was supported by the Taishan Scholars Program (Grant No. tsqn202306285) and Shandong Excellent Young Scientists Fund Program (Overseas) (Grant No. 2024HWYQ-077).

Conflict of interest

The authors declare that they have no conflict of interest.

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