Abstract
AbstractTerasi is an Indonesian traditional fermented shrimp paste commonly used as a condiment to enhance flavor in Indonesian cuisines. This product has distinctive sensory characteristics and is known by various names in Asian countries. The primary reaction that occurs during terasi fermentation is proteolysis by endogenous enzymes generated by microorganisms to produce taste and aroma compounds. This review elaborates on various aspects of terasi, including history, microbiology, fermentation process, nutritional properties, bioactivities, potential hazards, and the future, challenges, and prospects of terasi. Apart from limiting its nutritional value, the long-duration process and high salt content of terasi appear to prevent the formation of toxic biogenic amines. Therefore, this review article also discussed innovative bioprocesses such as low-salt fermentation and the use of novel starter cultures to speed up fermentation and produce terasi with better quality and safety for human consumption.
Publisher
Springer Science and Business Media LLC