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The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of south-east Asia
Amano, K. (1962). The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of south-east Asia, in: Heen, E. et al. Fish in nutrition. pp. 180-200
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.
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  • Amano, K.
Abstract
    Fermented fish pastes and sauces are eaten in the protein-deficient Far East as condiments to relieve the monotonous rice diet. lndividual daily consumption is not great, but use is virtually universal, and nutritional return is significant. The author examines how various fermentation processes change nutritive value. Products manufactured under about 60 names are grouped for examination according to their principal fermenting agent. Two groups of traditional products are discussed as well as non-traditional products manufactured by chemical hydrolysis, acid ensilage, and a new "quick" method. The author found nitrogen loss during fermentation of traditional products averaged about 30 per cent. Amino acid retention seemed fairly good. Fermented fish oil had little nutritional value, due to developing rancidity. Nutritional significance of B vitamins was judged minor. Three proposals to hasten fermentation are discussed. The author finds no reported cases of serious poisoning from product consumption. He finds reasonable assurance of nutritional value in each product and urges establishment of quality control.
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