International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 26(20) (2024)
Organic Acids in the Fermentation and Production of Shrimp and Fish Paste: Formation, Functions, and Regulatory Concentration Standards
Zulhaq Dahri Siqhny1, Fauzan Irfandy2
1Faculty of Agriculture Technology, Semarang University, Semarang, Indonesia
2Faculty of Industrial Engineering, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Yogyakarta, Indonesia
Abstract
Organic acids are vital in the production of shrimp and fish pastes, influencing fermentation, preservation, flavor, and safety. These acids, primarily lactic, acetic, and propionic, are produced during fermentation facilitated by lactic acid bacteria. They enhance sensory qualities and extend shelf life by inhibiting spoilage and pathogenic microorganisms through pH reduction. However, their concentrations must comply with regulatory standards to ensure consumer safety and mitigate health risks. The integration of organic acids into seafood pastes not only supports preservation but also improves flavor complexity. Lactic acid provides tanginess, acetic acid adds a sharp, vinegar-like flavor, and propionic acid aids in microbial stability without altering taste. The combination of these acids enhances the texture, aroma, and overall sensory profile of the products. Adherence to permissible limits is critical, as excessive concentrations may pose metabolic risks. Regulatory bodies like the FDA and EFSA establish guidelines to ensure these acids are safely used within acceptable daily intake levels. Innovations in fermentation technology, including the use of starter cultures and controlled environments, offer opportunities for better management of organic acid production, improving product quality and consistency. Emerging non-thermal preservation methods, such as high-pressure processing, further ensure safety without compromising the natural characteristics of seafood pastes. Continued research into organic acid dynamics and alternative preservation techniques is essential to meet consumer demands for safe, high-quality, and naturally fermented seafood products, while maintaining compliance with global food safety standards.
Keywords: Organic acids; Fermentation; Preservation; Safety
Full length article *Corresponding Author, e-mail: zulhaqdahrisiqhny@usm.ac.id https://doi.org/10.62877/32-IJCBS-24-26-20-32