Chapter 9 - Fermented Seafood Products and Health

Abstract

Fermented seafood products are traditional foods in many countries. These products are sources of healthy molecules, although occasionally contain undesirable compounds, such as high-salt content, biogenic amines, or pathogens. Natural antioxidants such as free amino acids (FAAs) and desirable Maillard reaction products have been found in some fermented products, in addition to peptides exhibiting angiotensin I-converting enzyme-inhibiting activity and hence potential antihypertensive effects. The presence of other healthy molecules (eg, insulin-secretion stimulating peptides, anticoagulants, immune modulators, antidepressors, bacteriocins, and others) have also been reported in fermented seafood products. This chapter summarizes the most recent advances in the search for bioactive molecules in fermented seafood products with an interest in human health. This chapter also discusses different technological approaches to eliminating undesirable compounds that are associated with health risks and to improving product quality.