Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy

Abstract Fermented seafood paste, terasi, is a ubiquitous ingredient in Indonesian traditional cuisine. It is commonly used as a flavor enhancer due to its unique, strong, and complex flavor. Traditionally, terasi is made using planktonic shrimp (Acetes indicus) but some regional varieties of terasi include other seafoods, such as fish in their recipes. The present study aimed to explore the cultural and ethnic significance of terasi, investigating the current traditional preparation of terasi, and analyze the characteristics of terasi made from shrimp and fish. The traditional practice of terasi making in Cirebon, its birthplace, often includes the use of anchovy (Engraulidae) as an additional ingredient besides shrimp, as observed among more than 70% of local producers. Therefore, we characterized several aspects of terasi made from shrimp and anchovy (fish) under different proportions. Higher proportion of fish in terasi was associated with darker color due to browning reactions and higher microbial load, particularly proteolytic and lactic acid bacteria. Nutritionally, higher proportion of fish increased the protein content of terasi but decreased its fat content. A series of chemical analyses revealed that the addition of fish in terasi significantly increased protein hydrolysis, lipid peroxidation, and non-enzymatic browning (Maillard) reaction, thus resulting in a significant formation of toxic compounds such as histamine and acrylamide. Interestingly, organoleptic analysis showed that terasi made from an equal proportion of shrimp and fish was preferred by the panelists. Therefore, this study suggested that mixing shrimp and fish could be used as a strategy to increase consumer’s acceptance toward terasi. However, for food safety reasons, some adjustments in the fermentation period should be made in future studies since the addition of fish in terasi would increase microbial activity and accelerate chemical reactions.