Description
Bagoong is a traditional Filipino fermented shrimp condiment made by salting shrimp with 20–30 % NaCl and fermenting at 20–30 °C for 3–6 months.
Technical
During fermentation, shrimp proteases and halophilic bacteria hydrolyze shrimp proteins into amino acids, notably glutamic acid, which imparts umami flavor. The process also generates biogenic amines such as histamine and tyramine, whose levels must be controlled to avoid foodborne illness. Salt concentration and temperature regulate microbial activity, ensuring safety and characteristic aroma.
Science
Primary Reaction
Proteolytic hydrolysis of shrimp proteins by shrimp enzymes and halophilic bacteria, producing amino acids and biogenic amines.
Sensory Profile
Aroma ()
fishysaltyumamiearthybitterbrinypungentoceanicfunkysulfurous