ABSTRACT
Fermented products derived from fish and meat have been an essential portion of the diet all over the world. These products have been considered to possess several health benefits with nutritional aspects. Fermentation of meat causes extensive biochemical, physical and microbial changes, imparting improvement in quality and functional properties. These changes include acidification, degradation of proteins and lipids, reduction of nitrate to nitrite, production of indigenous enzymes and bioactive compounds. This chapter mainly emphasises on bioactive compounds from fermented fish and meat with potential health benefits, including nutritional factors, probiotic and antioxidant potential. Similarly, bioactive compounds, conferring cytoprotective effects, have also been discussed. Furthermore, aspects of fermentation including methods for preparing and preserving fish and meat have been revisited.
