Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies

Abstract

Background

Fermented shrimp paste, with a history spanning a thousand years, has garnered significant attention owing to its distinctive flavor. While high contents of biogenic amines (BAs) and inefficient fermented processing largely inhibit its development. Currently, there is a growing emphasis on enhancing shrimp paste qualities to align with modern life.

Scope and approach

In this review, we delve into principal types of shrimp paste prevalent in Asia. We provided a comprehensive summary of the flavor compounds present in shrimp paste and elucidated their potential synthesis pathways. Additionally, we present the distribution of BA contents in various shrimp pastes, explore influencing factors, scrutinize the roles of bacteria in shaping shrimp paste quality, and critically evaluate innovative process strategies.

Key findings and conclusion

Taste compounds found in shrimp paste encompass an array of peptides, free amino acids, and 5′-nucleotides. The aroma is mostly attributed to aromatic branched aldehydes, organic sulfides, and pyrazines. Notably, BA formation is intricately linked to salinity, temperature, pH, package materials, and cooking methods. Microorganisms, notably Tetragenococcus, exert a profound influence on flavor while accumulating substantial BAs. Despite the efficiency of novel methods in ensuring shrimp paste safety, there remains a need to further enhance their flavor qualities.