What You Need to Know
During fermentation, proteolytic enzymes from fish and autochthonous microbes hydrolyze fish proteins into peptides and free amino acids, notably glutamic acid, which imparts umami flavor. The acidic environment (pH 4.5–5.5) and reduced water activity (0.8–0.9) stabilize the product, while volatile compounds such as 3‑methyl‑2‑butenol, 3‑methyl‑2‑butenyl acetate, and 2‑phenylethyl alcohol develop the characteristic aroma.
The Science
Primary Reaction
Proteolysis of fish proteins into peptides and amino acids