title: Enzymes in Fermented Fish.
abstract: Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria. Fermented fish products processed using the whole fish show a different characteristic compared to those prepared from headed and gutted fish. Endogenous enzymes like trypsin, chymotrypsin, elastase, and aminopeptidase are the most involved in the fermentation process. Muscle tissue enzymes like cathepsins, peptidases, transaminases, amidases, amino acid decarboxylases, glutamic dehydrogenases, and related enzymes may also play a role in fish fermentation. Due to the decreased bacterial number during fermentation, contribution of microbial enzymes to proteolysis may be expected prior to salting of fish. Commercial enzymes are supplemented during processing for specific purposes, such as quality improvement and process acceleration. In the case of fish sauce, efforts to accelerate fermentation process and to improve product quality have been studied by addition of enzymes such as papain, bromelain, trypsin, pepsin, and chymotrypsin.
authors.affiliation: Jakarta Sahid University, Jakarta Selatan, DKI Jakarta Province, Indonesia.
authors.lastname: Giyatmi
authors.affiliation: Center for Fisheries Research and Development, Jakarta Utara, DKI Jakarta Province, Indonesia. Electronic address: harieko_irianto@yahoo.com.
authors.forename: H E
authors.initials: HE
authors.lastname: Irianto
mesh_terms: D000818:Animals; D001419:Bacteria / Q000201:enzymology; D004798:Enzymes / Q000032:analysis* / Q000378:metabolism; D005285:Fermentation; D005396:Fish Products; D005399:Fishes; D005511:Food Handling / Q000379:methods; D005658:Fungi / Q000201:enzymology; D012440:Saccharomyces
chemical_list: D004798:Enzymes
keywords: Endogenous fish enzymes; Fermented fish products; Microbial enzymes; Muscle tissue enzymes