Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region

Abstract

Fermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food cultures and are produced in different parts of the world. Bekasam is an Indonesian traditional fermented fish commonly used as a condiment in Indonesian dishes because of its umami taste. This review tries to elaborate on various aspects of bekasam. The emphasis of this work is related to cultural history, microfunctional properties, manufacturing processes, biochemical and nutritional properties, as well as their health benefits and safety concerns. Moreover, some challenges and directions for future research regarding bekasam are also discussed in this review. Further investigation into fermented fish products is not only crucial for the food industry, but also for human health. Nevertheless, comprehensive in vivo and toxicological investigations are imperative prior to the utilization of fermented fish products that are abundant in bioactive compounds for the purpose of human health benefits.