ABSTRACT
Among the indigenous alkaline-fermented foods (AFFs), fermented shery products have been widely consumed in Southeast Asian countries as main dishes or condiments, due to their delicacy and high nutritional properties. Fish pastes and sauces are the most popular products due to their salty, slightly cheese-like avor, and their characteristic appetite-stimulating aroma. Fish paste is obtained through the natural fermentation process of whole sh or shrimp in the presence of salt (3:1) under ambient conditions. Enzymatic fermentation of small sh and shrimp mediated by either microorganisms or indigenous proteases yields short-chain peptides, amino acids, and other nitrogenous compounds, rendering the typical avor and taste of the product. Apart from serving as a good source of proteins, these products possess bioactivities, especially natural antioxidants, essential fatty acids like linoleic and linolenic acids, and polyunsaturated fatty acids (PUFA) such as icosapentaenoic and docosahexaenoic acids, which provide health benets.
