03010naa a2200445 a 450000100080000000500110000800800410001902400600006010000250012024500820014526000090022752016710023665000190190765000190192665000200194565000200196565000230198565000220200865000130203065000130204365000100205665000150206665000180208165000100209965000180210965000130212765000270214065300220216765300230218965300120221265300180222465300210224265300250226365300100228870000180229870000230231670000210233970000230236077301810238321536862024-01-05       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/B978-0-323-98341-9.00028-12DOI1 aFOGACA, F. H. dos S.  aSouth American Fermented Fish and Meat-Based Products.h[electronic resource]  c2023  aFermented foods are produced through controlled microbial growth and enzymatic action for food nutrient conversion. Nowadays, fermented foods have gained great popularity because of their potential health benefits. Fermented products are part of South American culture. Fermentation is a low-cost, convenient, and energy-efficient preservation method of food from animal origin, and it is also important for improving the sensorial and nutritional attributes. Traditionally, foods can be fermented by the microorganisms present naturally in the raw material or processing environment. They can be also fermented with the addition of starter cultures. The chapter provides a brief description of products such as salted seafood and meat; pork and beef sausages; and innovative hydrolysates and protein concentrates, which are potential ingredients in dietary supplements. Their elaboration steps and biochemistry process, microbiological and nutritional profiles, from traditional techniques are currently applied in the food industry to those tested in academic research or in handmade products. As classic examples, we have socol, charqui, silage, anchovies. Besides the high protein and lipid contents of fermented products that can be attractive to consumers, these materials suffer rapid deterioration, and hence needs to ensure their innocuousness and healthiness. Safety can be reached with the use of natural compounds such as essential oils, phytochemicals and spices as antioxidants and antimicrobial additives in fermented products. Fermented foods represent a live culture within the traditional cuisine that contributes to food security for Latin people.  aFermented fish  aFermented meat  aFood processing  aFood technology  aMicrobial activity  aProcessed seafood  aSardines  aSeafoods  aCarne  aCarne Seca  aFermentação  aPeixe  aProcessamento  aSardinha  aTecnologia de Alimento  aAção microbiana  aAtributo sensorial  aCharqui  aFrutos do mar  aMicrobial action  aSensorial attributes  aSocol1 aCASSOL, G. Z.1 aSOUZA, J. H. R. DE1 aMARTIN, J. G. P.1 aSILVA, L. K. S. DA  tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.) Indigenous fermented Food for tropics. Academic Press, 2023. cap. 10, p. 149-168.