What You Need to Know
Exogenous proteases (typically from Aspergillus or Bacillus strains) hydrolyze fish proteins into peptides and free amino acids, with glutamic acid formation driving umami. Controlled hydrolysis prevents excessive breakdown that would create bitter peptides.
Enables consistent year-round production of premium fish sauce with traditional flavor profiles, while reducing histamine risks through controlled fermentation conditions.
Key Parameters
Temperature
37°C
30°C - 45°C
Time
4 months
3 months - 6 months
Equipment
Temperature-controlled fermentation tankspH/O2 monitoring systemsProtease dosing pumps
Steps
- 1.
Accelerated premium fish sauce (Vietnam): Enables consistent first-press quality year-round
The Science
Primary Reaction
Proteolysis of fish myofibrillar proteins → oligopeptides + free amino acids