Question

Given below are two statements:
Statement (I): Fermentation of fish protein by lactic acid bacteria makes it more digestible in the product
Statement (II): Fermentation produces a beneficial antibacterial effect, reduce lipid oxidation, and enhances flavour and taste

• A. Both Statement (I) and Statement (II) are correct.
• B. Both Statement (I) and Statement (II) are incorrect.
• C. Statement (I) is correct but Statement (II) is incorrect.
• D. Statement (I) is incorrect but Statement (II) is correct.

Hint:

Lactic acid fermentation preserves food and enhances its nutritional value by pre-digesting complex proteins into easily absorbable amino acids.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Lactic acid fermentation is a preservation method that uses lactic acid bacteria (LAB) to ferment carbohydrates into organic acids, lowering pH and modifying the food matrix.

Step 2: Detailed Explanation:
Statement (I) is correct: Lactic acid bacteria produce proteolytic enzymes that break down complex fish proteins into smaller peptides and free amino acids, increasing protein digestibility.
Statement (II) is correct: The organic acids and bacteriocins produced by LAB lower the pH and inhibit the growth of pathogenic and spoilage microorganisms.
Fermentation also releases bioactive peptides with antioxidant properties that help reduce lipid oxidation, while generating volatile aromatic compounds that enhance the flavor and taste of the final product.

Step 3: Final Answer:
Both Statement (I) and Statement (II) are correct.