Enzymically hydrolysed and bacterially fermented fishery products

Abstract

The classification of the different types of enzyme hydrolysed and bacterially fermented fishery products is discussed and a classification based on the conditions of enzymic hydrolysis and the involvement/non‐involvement of bacterial fermentation is proposed. Brief descriptions are given of the processes used to make representative products of each of the different categories. The potential health hazards associated with preserved fishery products is evaluated. The ecology of lactic acid bacteria in the fermented products and the factors affecting the fermentations are considered.