Description
Bagoong shrimp paste is a high‑salt, anaerobic fermentation that converts shrimp proteins into umami‑rich amino acids and volatile aromas.
Technical
During fermentation, endogenous shrimp proteases and halophilic bacteria hydrolyze proteins into free amino acids such as glutamate and aspartate, while microbial metabolism generates pyrazines, aldehydes, and short‑chain fatty acids that contribute to the characteristic pungent aroma. The process also lowers pH from ~6.5 to ~5.0, enhancing flavor stability and safety.
Science
Primary Reaction
Anaerobic proteolysis and microbial fermentation of shrimp proteins into amino acids, peptides, and volatile flavor compounds
Sensory Profile
Aroma ()
pungentsaltyfishyearthyumamibrinyfunkymarinesulfurouscomplex