The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value

Jae-Seok Lee, Ji-Min Park, A. Kim
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Abstract

This study aimed to investigate the history, nutrition, and functional value of saltedfish intake from prehistoric to modern times worldwide. There is a very long history of human salted-fish intake as demonstrated by the traces of salted seafood left in ancient Egyptian murals and the fact that salted seafood was an important trade product in the Mediterranean sea. The intake of salted seafood is believed to have spread throughout the world after it was established as a traditional fermented food in Southeast Asia. Although the ingredients used to produce salted-fish differ in every country, the purpose of salted-fish manufacturing has remained the same in every country: the long-term preservation of fish and shellfish and the supply of animal protein. In modern society, the need for salted fish and shellfish has declined with advances in refrigeration and storage technology, but consumers' needs for the unique flavor, nutrition, and functionality of salted seafood are increasing. We hope that this comprehensive review of the history and the nutritional and functional aspects of humans’ salted-seafood intake will aid in the development and distribution of salted seafood, which will further satisfy consumers' preferences and salted seafood’s functionality.
咸味海鲜消费的历史及其营养和功能价值的评价
本研究旨在探讨从史前到现代世界范围内咸鱼摄入的历史、营养和功能价值。从古埃及壁画上留下的咸味海产品的痕迹可以看出,人类食用咸味海产品的历史非常悠久,咸味海产品在地中海地区是一种重要的贸易产品。咸海鲜在东南亚作为一种传统的发酵食品被确立后,被认为已经传播到世界各地。虽然每个国家用于生产咸鱼的原料不同,但每个国家生产咸鱼的目的都是一样的:长期保存鱼类和贝类以及提供动物蛋白。在现代社会,随着冷藏和储存技术的进步,对咸鱼和贝类的需求已经减少,但消费者对咸味海鲜独特的风味、营养和功能的需求正在增加。我们希望通过对人类食用咸味海产品的历史、营养和功能方面的全面回顾,有助于咸味海产品的开发和分布,从而进一步满足消费者的偏好和咸味海产品的功能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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