Fermented Shrimp Products as Source of Umami in Southeast Asia

Abstract

Fermented shrimp products are widely consumed in Southeast Asian countries. They are mainly categorized into shrimp sauces, shrimp pastes, and lacto-fermented products. Fermented shrimp products of each group in each region are processed with almost the same technologies but the fermentation time and salt contents of the products are somewhat different. These products which are known with different names in each country are usually used as side dishes, condiments or main dishes. The main function of the products is to provide a salty and umami taste to the food. To produce fermented shrimp products, salt is mixed with cleaned fresh or dried shrimp and allowed to be fermented for several months to enable the indigenous enzymes to auto-digest the meat and create products with high amino acids content. The enzymatic fermentation of shrimp mediated by indigenous proteases yields short chain peptides and free amino acids which render the typical flavour and taste of umami. Salt is added to prevent deterioration and food poisoning as well as to produce meaty-savoury flavour. Fermentation process also produces high glutamic content, other amino acids and nucleotides which contribute to the umami taste of the products.

Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste

“…To manufacture 1 kg of belacan, 3.7 kg of Acetes species shrimps is needed [1]. Research on belacan mostly focuses on nucleotide-related compounds regarding umami [1,4,5,7].…”

“…Traditionally, products with fermented shrimp are most commonly consumed in East Asian countries including Korea [4]. The major processing of these products is salting, fermenting, and aging.…”

Sodium Consumption in Southeast Asia: An Updated Review of Intake Levels and Dietary Sources in Six Countries

“…Hydrolysis of fi sh proteins occurs, resulting in free amino acids, peptides, and ammonia. This, together with salt to prevent microbial growth, results in a desirable taste and aroma called umami [ 20 ]. Umami is defi ned by the Japanese as the taste of free glutamic acid [ 19 ] which enhances the palatability of food by binding to glutamate receptors in the tongue [ 21 ] and facilitates rice consumption [ 19 ].…”

Occurrence of chitinolytic bacteria in shrimp rusip and measurement of their chitin-degrading enzyme activities

“…As a result, the product appears viscous with a brown to black color and a distinct acid, fishy, tasty odor. Similar products are also found in Malaysia and Thailand, called cencalok and jaloo, respectively (Hajeb and Jinap 2012). The pH of rusip ranges from 4.7 to 6.37 (Irianto and Irianto 1998;Kusmarwati et al 2011) with a salt concentration of 17-30% (w/w) (Koesoemawardani 2007).…”