Fermentation

Our range covers products where fermentation is a major part. This article sheds light on some key aspects and health benefits of fermented foods. The fermentation process has been a staple in Southeast Asian society for centuries. It is a distinct aspect of their culture and a very important addition to their diets. Fermented fish offer a wide range of health benefits which are essential to survival for certain communities. Fermentation is the metabolic process by which we obtain energy from organic compounds without using oxidizing agents. The fermentation of foods has many functions; the preservation of food through inhibiting growth of bacteria, prohibiting formation of toxic chemicals, and improving nutritional value of food.
The most common fermentation in South East Asia is that of Fish. There are multiple ways of fermenting fish. One way is to salt the fish and place the fish in fermentation jars and left for days. One occasionally checks the fish to add more salt or to observe the completion of the fermentation process. This process is most similar to Indonesian dishes of Peda and Jamba’s Roti. Another mode of fermentation is by adding carbohydrates to the salt process such as in the processes of making Bekasam and Cincaluk. In Bekasam, the addition of chili and sugar with the salt stimulate the growth of lactic acid and the decomposition of bacteria into simple compounds which provides a specific taste.
pexels-markus-spiske-246120
Enzymes in Fish Throughout the body of a Fish there are a multitude of different enzymes present. These enzymes have many functions including assisting in digestion. Many environmental factors affect how the enzymes in Fish function: pH level, temperature, presence of water, season, and even pressure of the fish’s surroundings. These enzymes break down quickly once the fish dies and the fermentation process begins. Many of these enzymes are evacuated from the fish in fermentation processes that involve removing the entrails of the fish. This impacts the process of fermentation by slowing the process down and making it less nutrient efficient.
The entire fermentation process requires very few ingredients, preparation, and work which perfectly adheres to the lifestyle of many Southeastern Asian communities. Spices, ingredients, and materials are scarce and to survive one must put forth much effort in supporting their family. Fermentation also reduces the risk of contamination in foods for human consumption. The process of fermentation breaks down entire enzymes into basic monosaccharides or other compounds. These compounds prohibit the growth of harmful bacteria like E. coli.
Fermented food is very beneficial to human health in ways such as maintaining specific weight; reduce risk of heart diseases and diabetes; helping reduce muscle soreness; and in the treatment of many immune-related diseases. Foods such as yogurt has been proved to assist in digestion in humans and can be tolerated by lactose-intolerant people because of the fermentation process. The benefits of certain foods can be considered an option for a wider variety of people due to fermentation. Fermented foods restore balance of bacteria in your intestines, specifically lactic acid- producing bacteria. The benefit of consuming these bacteria is that people are less susceptible of developing lactose intolerance and reduce the symptoms of the disease. The consumption of fermented fish greatly improves one’s immune system by increasing the number of probiotic bacteria present in your digestive tract. Probiotics inhibit the growth of harmful bacteria in the gut. They also boost the natural growth of antibodies in the body that help fight infections and diseases. Fermented food provides taste that no spices or other ingredients can induce. Specific communities have developed their own way of fermenting fish and other types of food. Their ultra-specified recipe provides a unique taste and texture of the food that they have desired and perfected over many generations. The widespread availability of fermented foods from their point of origin is very rare. Most fermentation process provide an ultra-specific taste that only one community might have come to desire. A minuscule alteration in one step of the fermentation process can lead to a very different taste, texture, or even color. Communities have perfected their own fermentation processes for their specific desires in taste while adhering to their own needs. Fermentation also takes some time to complete. Most processes take at minimum several days to complete but it can also take much longer.
Luckily, we were able to develop an FDA, GMP, HACCP & Halal approved fermentation and manufacturing process that allows the production of Crispy Fermented Fish and Crispy Fermented Fish Paste on an industrial scale. Try our premium products and discover the positive benefits fermentation has on your digestion, immune system and overall health.
Luckily, we were able to develop an FDA, GMP, HACCP & Halal approved fermentation and manufacturing process that allows the production of Crispy Fermented Fish and Crispy Fermented Fish Paste on an industrial scale. Try our premium products and discover the positive benefits fermentation has on your digestion, immune system and overall health.