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KMID : 1145120220200020273
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Asian Journal of Beauty and Cosmetology
2022 Volume.20 No. 2 p.273 ~ p.284
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The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value
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Lee Jae-Seok
Park Ji-Min
Kim Ae-Jung
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Abstract
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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.
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KEYWORD
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Fermentation, History, Culinary culture, Biological activities, Antioxidant activities
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