Fermentation technologies for cheaper, greener fish products

Fermentation of fish is a traditional technique used in Asian countries to extend the shelf life of fish products and increase the value of low-value raw fish. In western fisheries, almost a third of high-value fish is lost during processing of fillets – an unacceptable situation in the face of drastic overfishing and the need for greater sustainability.

The FISHFERMPLUS (Added-value bioprocessing for fish raw materials via low-cost fermentation technologies delivering a plus in the sustainable production, consumer safety and quality of highly sensitive fish products) project developed methods of fermentation to utilise by-products of fish processing. Fermentation has the potential to improve the shelf life and customer approval of low-quality fish products.

Project partners completed a market analysis, which indicated that improved shelf life is the most important way for the industry to add value to their products. This was coupled with a literature review of fish fermentation practices in Asian countries.

This information resulted in specifications for new fermented fish products. Two approaches were investigated: fermentation of fish mince for antimicrobial properties, and fermentation of good-quality off-cuts to improve taste and texture.

Suitable raw materials and cultures were tested to establish an effective bioprocess and optimal fermentation parameters were identified. This helped to ensure the production of value added products produced in an economically efficient way.

The fermented products were further processed in order to obtain stable, marketable products. The stabilisation steps included texturing processes, addition of antioxidants, salting, and drying and heating treatments.

The stabilised intermediate products were finally incorporated into marketable convenience products such as spreads, burgers or filled puff pastry. However, it was shown that the products can also be used as ingredients, for example as pizza toppings.

Researchers also developed models for predicting pH, lactic acid concentration and the growth of pathogens during fermentation. Sensory and chemical tests revealed that no off-flavours from fat oxidation occurred and that peroxide value and thiobarbituric acid reactive substance values did not increase during storage.

FISHFERMPLUS outcomes will help to give cost-efficient processing and greater value to underexploited raw materials in the European fishing industry. They will enable groundbreaking physical processing and natural ingredients that increase shelf life and safety of fish and seafood products and significantly improve competitiveness with other fish exporting countries.