Fermented fish

Gnathostoma spinigerum Parasitic worm found in raw, undercooked or fermented fish 7 Reduces worm recovery rate in mice... 

TABLE S.2 ACE-inhibitory activity of peptides derived from fermented fish sauce... 

Giri, A., Osako, K., and Ohshima, T. (2009a). Effect of raw materials on the extractive component sand taste aspects of fermented fish paste Sakana miso. Fish. Sci. 75,785-796. 

Ichimura, T., Hu, J., Aita, D. Q., and Maruyama, S. (2003). Angiotensin I-converting inhibitory activity and insulin secretion stimulative activity of fermented fish sauce. ]. Biosci. Bioeng. 5,496-499. 

Some peptides isolated from various fishes and fermented fish have been reported to show prolyl endopeptidase inhibitory activity (Sorensen et al., 2004). The peptides obtained from muscles from salmon, trout, and cod as well as Norwegian fermented trout muscle have been investigated for the potential inhibitory activity for prolyl endopeptidase and found that they are good sources. 

Fermented fish products available mainly in Asian countries are particularly rich in histamine (Azudin and Saari, 1988 Wootton et al., 1986). Fermented fish paste, prepared from small fish or shrimp, is used frequently as a condiment for rice dishes in Southeast Asia. Fardiaz and Markakis (1979) tentatively identified the following amines in fish paste ethanol-amine, 2-methylbutylamine, 2-mercaptoethylamine, 2-phenylethylamine, cadaverine, and histamine in concentrations ranging from 0.5 to 64 mg/ 100 g. Histamine and 2-phenylethylamine were the major amines found with maximal amounts of 64.0 and 60.0 mg/100 g, respectively. 

Yankah, V.V., Ohshima, T, Ushio, H., Fujii, T, and Koizumi, C., 1996, Study of the differences between two salt qualities on microbiology, lipid and water-extractable components of momoni, a Ghanainan fermented fish product, J. Sci. Food Agric., 11, 33. 

Identification of lactic acid bacteria associated with the production of plaa-som, a traditional fermented fish product of Thailand. Int. J. Food Microbiol, 138, 200-204. 

Olympia, M., Fukuda, H., Ono, H., Kaneko, Y. et al (1995) Characterization of starch-hydrolyzing lactic acid bacteria isolated from a fermented fish and rice food, Burong Isda , and its amylolytic enzyme. /. Ferment. Bioeng., 80, 124-130. 

Currently, various traditional fermented fish foods are reported in Japanese mass media, including newspapers, television and also comics. Various unique fermented foods have been attractively introduced. For example, characteristic strong smells of Funazushi in the Biwako Lake region and Kusaya in the Izu Islands are famous. Salted and fermented pufferfish ovary with rice bran, called Fugu no ntako zuke, is exclusively made in Ishikawa Prefecture. Its detoxification mechanism remains unclear. Fish sauce products are made from salted and fermented fish not only in Japan but also in other countries in Southeast Asia (i.e., Nampla, Nuok mam and Patis Table 16.1, Alexandraki et al 2013). These Asian fish sauces are now being imported and utilized in the United States and Western countries. 

Traditional fermented fish products are also made in Europe and Africa. For example, SurstrGmming, which is marketed in Sweden, is made from herring and anits a strong smell after spontaneous fermentation in cans without sterilization. Feseekh is made in Africa from mullet or other fishes by salting and fermentation. Since the 1950s, several studies about Southeast and East Asian culture and their traditional foods had been reported by Shinoda (1970). These reports speculate about the propagation of Narezushi, salted and fermented fish with cooked rice. Ishige and Ruddle (1990) indicated in their report entitled Research on fish sauce and Narezushi that the distribution of Narezushi and fish sauce production are correlated to paddy-rice culture in Monsoon Asia. 

Table 16.1 Representative traditional salted and fermented fish products in Southeast/East Asia...

Burong isda Fish, rice, salt Fermented fish Philippines... 

Pla-som Marine fish, salt, rice. Fermented fish Thailand... 

Sikhae Sea water fish, cooked Fermented fish-rice Korea... 

Functionality of lactic-acid fermented fish foods... 

Many researchers have described the beneficial effects of LAB isolated from traditional fermented fish products on the processing and fermentation of traditional... 

An, C., Takahashi, C., Kimura, B., Kuda, T., (2010). Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanese traditional fermented fish products, aji-rmre-zushi and iwas hi-nukazuke. Journal of the Science of Food and Agriculture, 90,1796-1801. 

Desniar, Rusmana, I., Suwanto, A., Mubarik, dan, N. R., (2013). Characterization of lactic acid bacteria isolated from an Indonesian fermented fish (bekasam) and their antimicrobial activity against pathogenic bacteria. Emirates Journal of Food and Agriculture, 25,489-494. 

Kuda, T., Kaneko, N., Yano, T., Mori, M., (2009). Microbial and chemical properties of aji-no-susu, a traditional fermented fish with rice prodnct in the Noto Peninsula. Japanese Fisheries Science, 75, 1499-1506. 

Nakamura, S., Kuda, T., An, C., Kanno, T., Takahashi, H., Kimura, B., (2012). Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi, a fermented fish with rice, on Listeria monocytogenes infection to Caco-2 cells and A/J mice. Anaerobe, 18, 19-24. 

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