Chapter 8 - African fermented fish and meat-based products

Abstract

Fermented meat and fish products are vital sources of micro and macronutrients for consumers worldwide. The fermentation process is an ancient method of food preparation that not only preserves but also enhances the physicochemical, nutritional quality, and sensory attributes of foods. Traditional fermented meat and fish delicacies, for example, have long been a part of various African cultures for generations. Fermentation of meat and fish began as a preservation method because these food products are particularly perishable in hot and humid climates. Fermentation is a natural process in which microorganisms, such as yeast, mold, and bacteria, transform carbohydrates (starch and sugar) into alcohol (acids) and carbon dioxide. Fermented foods have a unique zest and acidity due to the alcohol or acids that function as natural preservatives. The enzymatic activity of the meat and fish and the metabolic activity of the microbe throughout the process of fermentation might alter the nutritional and bioactive characteristics of the meat and fish matrix, resulting in both beneficial and adverse impacts or on human health if the fermentation process is not monitored. Antioxidant, antihypertensive, antiproliferative, anticancer, and anticoagulant effects may be obtained from the consumption of fermented meat and fish items. This chapter addresses the mechanism of fermentation, types of fermentation, some factors affecting the fermentation of meat and fish products, microorganisms that are involved in fermentation, and some common fermented meat and fish products in Africa.