Essay About Shrimp Products

There are many diverse of fermented shrimp products produced worldwide. Basically, these fermented shrimp products can be group into three main groups, which are shrimp pastes, shrimp sauces, and lacto-fermented shrimp products. For some similar products, diverse names are given by the local population of each nation. Although those fermented shrimp products are similar, the products are still different with each other due the differences between the species of shrimp used, the quantity of salt used, the treatment of raw materials prior to fermentation or the process and period of fermentation (Hajeb & Jinap, 2012).

Among the fermented shrimp paste products, Bagoong-alamang, which is a salty fermented shrimp paste, is produced in Philippines. Normally,

However, there is still some different in terms of fermentation period, raw materials and amount of salt used in making cencalok compare to balao-balao and burong hipon. Usually, Acetes shrimp is used for the production of cencalok. The shrimp is washed with salt water and added with 10 – 20% of salt and some rice powder. The mixture is later being fermented for more than one month until a suspension of tiny pink shrimp in a sauce with salty taste is formed. The final product of cencalok basically has a very strong shrimp and briny smell with rich umami taste (Hajeb & Jinap, 2012).

In addition, koong-som is another fermented shrimp product similar to cencalok but with additional of palm-sap-sugar concentrate as a source of carbohydrate instead of the rice. Generally, koong-som is produced by the mixing of Acetes sp. with salt and palm-sap-sugar concentrate and the mixture is left in anaerobic jars at room temperature for the fermentation to occur. The final product of the koong-som usually has a sour taste and the fermented shrimp has its typical flavour (Faithong et al.,