ABSTRACT
Solid-state fermentation has long played an important role in the processing and preservation of food of animal origin, such as dry-cured ham, sausage, and fermented aquatic food products. e processing of solid-state fermented food products is very complex and involves numerous physical, chemical, and biochemical changes that contribute to their characteristic sensory properties, and nutritional and functional values. e quality of these products depends largely on the properties of raw material, especially the quantity and quality of proteins and lipids, and the activities of endogenous enzymes during processing. In addition, microbes and processing parameters such as temperature and humidity also play a key role in determining the quality of these products. Solid-state fermented food of animal origin has gained large popularity all over the world and is of great economic importance to the food industry.
