Proteolysis and Amino Acid Catabolism in The Formation of Umami Flavor in Shrimp Paste : A Narrative Review
DOI:
https://doi.org/10.61536/ambidextrous.v5i01.995Keywords:
Amino Acids, Glutamate, Proteolysis, Volatile Compounds, Shrimp PasteAbstract
Shrimp paste (Acetes sp.) develops its characteristic umami flavor and aroma through biochemical changes during fermentation. This study reviews previously published research on proteolysis, amino acid metabolism, glutamate formation, and volatile compounds in shrimp paste. The findings indicate that proteases and peptidases break down shrimp proteins into peptides and free amino acids, including glutamate, which contributes to umami flavor. Amino acid catabolism also produces volatile compounds, such as 3-methylbutanal, 2-methylbutanal, phenylacetaldehyde, and benzaldehyde, which contribute to aroma. Previous studies reported that increasing salt concentrations from 2% to 8% and 14% reduced glutamate levels from 13.68% to 9.01% and 5.70%, respectively. These findings highlight the role of microbial activity and fermentation conditions in regulating proteolysis, glutamate accumulation, and volatile compound formation. Overall, shrimp paste flavor results from interactions between protein degradation, amino acid metabolism, and microbial activity.
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Copyright (c) 2026 Sebastian Matheo, Tsukiko Shiori Anasatta, Zahra Nur Habibah, Najwa Azzahro, Fani Ayu Ramadhani, Adzra 'Afifah, Yunita Satya Pratiwi
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