Description
Sun‑fermented fish in Kerala preserves protein by halophilic bacterial proteolysis at warm ambient temperatures, producing umami‑rich free amino acids and characteristic volatile amines.
Technical
During fermentation, halophilic Bacillus, Staphylococcus, and Lactobacillus species secrete proteases that hydrolyze myofibrillar proteins, releasing glutamate and aspartate which contribute to umami. Concurrently, deamination of amino acids generates ammonia and decarboxylation yields biogenic amines such as histamine and tyramine, while microbial metabolism produces trimethylamine, giving the fish its pungent aroma.
Science
Primary Reaction
deamination of amino acids to ammonia and decarboxylation to biogenic amines
Sensory Profile
Aroma ()
pungentfishyumaminitrogenoussaltybrinyammoniacalfermentedmarinesulfurous