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Fermented shrimp paste is a fermented food product of the fermentation process. It preserves shrimp for several weeks. This fermented fishery product is widely consumed in Southeast Asia as a side dish and seasoning. Table 1 shows fermented shrimp paste from different Southeast Asian countries and species of shrimp used. The different type of shrimp paste observed in the different country can be produced from different species of shrimp used. Usually, the genera Acetes is used to produce a fermented shrimp paste. Among the most common raw material used to produce fermented shrimp products are A. indicus, A. erythraeus, A. vulgaris and A. japonicus.

Table 1: Fermented shrimp paste based on countries and species.

Country	Shrimp paste	Species
Burma	Seinsanga-pi Hmyinnga-pi	A. indicus A. intermediuc A. vulgaris
Cambodia	Kapi Pra hoc Mam ruoc
Indonesia	Terasiudang	A. japonicus A. sibogaesibogae
Malaysia	Belacan	A. japonicus A. erythraeus A. sibogaesibogae
Myanmar	Nga-pi Seinza Hmyannga pi
Philippines	Bagoong-alamang Buronghipon Dinailan Lamayo	A. erythraeus A. intermedius A. vulgaris
Thailand	Kapi	A. japonicus
Vietnam	Mam ruoc Mam tom Mam tep

Source: Hajeb & Jinab (2012)

Acetes sp.

COMPOSITION

The composition of shrimp paste varies depending on the country of origin. Different country has different composition of raw materials and the ratio of shrimp to salt in the making of shrimp paste. For example, Myanmise, Indonesian, and Philippines produce shrimp paste with low addition of salt. Study show that, shrimp paste contains lower salt content among all fermented fish products.

Belacan is a thick paste of greyish pink to greyish purple color and it has a strong pungent shrimp taste. A study show that, free glutamic acid (FGA) of Belacan is between 180-530 mg/100g. According to the Malaysia Food Regulation a Belacan should consist of >15% salt and moisture content <50% moisture content

Belacan

Source: http://www.thefinder.com.sg/eat-drink/where-buy/beginners-guide-belacan-stinky-secret-ingredient-makes-singapore-food-so-good/

Kapi from Cambodia is a thick paste of pink to red color. Some version of Kapi are in wet form. Salt, sugar and organic acid are needed to process Kapi. A study show that salt and shrimp are used to make Kapi in a ratio of 3-5:1 and Kapi has FGA of 647 mg/100g.

Kapi

Source: https://www.eatingthaifood.com/thai-nam-prik-kapi-recipe

Terasi comes from Indonesia is a soft purple-reddish to a darkish brown color depending on the form of Terasi whether in a paste or coarse powder. Study show that at the end of processing Terasi consists of 15 % of salt and FGA of 1508.56 mg/100g.

Terasi
Source: https://www.youbeli.com/home-made-shrimp-paste-28-belacan-or-terasi-29-500g-p-924606.html

In Philiphine, Bagoong-alamang is usually eaten as a topping on green mango. It is a pink color paste. A study showed that this fermented shrimp paste has FGA of 814.15 mg/100g.

Bagoong-alamang.

Sources: https://pilipinasrecipes.com/bagoong-alamang-recipe/

PHYSICAL CHANGES

The browning intensity for Kapi increased continuously with increasing fermentation time. Melanoidin generated during fermentation might play an important role in browning. However, browning intensity decrease after 10–12 months. During extended fermentation, Maillard reaction might interact with proteins and other compounds and change the flavor and odor.

During 4–10 months of fermentation, a slight increase in redness occurred. The color of Kapi develops extensively as fermentation time increased. During extended fermentation, the autolysis might cause the increased release of carotenoids from carotenoprotein. Astaxanthin, protein-pigment complexes in shrimp, has a red-orange in color by denaturation of protein due to the separation of pigment from protein. Fermentation of Kapi causes the degradation of protein and it might enhance the release of certain pigments. Thus, Kapi tended to possess the increased redness. When Maillard reaction occurred, Kapi mostly turned to reddish brown in color.

CHEMICAL CHANGES

Salt is the main ingredient to make a fermented shrimp paste. During fermentation of shrimp, at a very low fermentable carbohydrates, the tissue undergoes enzymatic breakdown and bacterial action that play an important role in the flavor.

For Terasi, a study shows that, during the 7 days fermentation, the total bacteria decrease, but the lactic acid constant. Some bacteria such as staphylococcus, bacillus, and proteus present while salmonella, clostridium, vibrio and E. coli inhibited. High volatile Sulfur compound developed and it gave the offensive odor.

A study shows that, the chemical change of formal nitrogen content during the fermentation of Kapi is used to measure the degree of protein hydrolysis. This cleavage of protein depends on the period of the fermentation process. The longer the fermentation time, the higher the formal nitrogen percentage in the Kapi. During the fermentation process, protein degradation happens continuously, thus increase in formal nitrogen content and peptides.

In addition, protein hydrolysis of Kapi increase the amount of ammonia by prolonged the fermentation. It breakdown the amino acid and convert nitrogen compound into ammonia by metabolic activity of microorganism and enzymatic decomposition. The combined effect of autolysis by indigenous proteases and microbial degradation of fish muscle led to substantial increase in peptides. After 8 months of fermentation, protease might be inactivated as hydrolyzed proteins could not serve as the substrate for further hydrolysis. As well as formal nitrogen, fermentation time affect protein hydrolysis.

Cleavage of protein during Kapi fermentation form the free amino acid group and it contribute to the taste and flavor. Increase of formal nitrogen indicate that the breakdown of protein increase. Amino nitrogen content was in accordance with the browning intensity developed. Increase degree of sunlight will enhance the Maillard reaction, and increase brown intensity of Kapi.

CONCLUSION

Chemical change and physical change in fermented shrimp paste mostly occur during the fermentation process. The breakdown of protein on shrimp can be measured by formal nitrogen content in fermented shrimp paste. Cleavage of protein during fermentation from the free amino acid group and it contribute to the taste and flavor. Also, amino nitrogen content was in accordance with the browning intensity developed. Increase degree of sunlight will enhance the Maillard reaction, and increase brown intensity of Kapi. In addition, extended time fermentation increased the brown intensity were also the Maillard reaction, and increase brown intensity of Kapi. In addition, extended time fermentation increased the brown intensity were also contributing to the flavor and odor.

The video above shows how the fermented shrimp paste is produced and how people that unfamiliar with fermented shrimp paste reacted for the first time.