In addition, bacterial enzymes may be involved in the later stage of fermentation.ĭigestive enzymes have a significant role in the fermentation of capelin ( Mallotus villosus) sauce, in view of the fact that the rate of protein hydrolysis of whole fish was considerably higher than that of eviscerated fish. Fen, Sali, Ahmad, Tze, and Abdullah (2011) revealed similar finding that the endogenous fish enzymes, especially from fish viscera, were the main contributors of protease action during the initial days of fermentation. However, Orejana and Liston (1981) claimed that endogenous fish enzymes are the major and perhaps sole agents responsible for digestion in the fish sauce process. Endogenous proteolytic enzymes of fish originate from the digestive tract, internal organs, or muscle tissue ( Chaveesuk, 1991 Chayovan, Rao, Liuzzo, & Khan, 1983). The proteolytic enzymes responsible for the protein degradation are either endogenous fish enzymes coming from viscera or enzymes from microorganisms which may previously exist on or in the fish prior to the salting period. That liquid is actually fish sauce.ĭuring fermentation process, fish tissue is gradually hydrolyzed, indicating the activity of proteolytic enzymes. After 4–6-month period, a liquid containing fish extract is obtained in fermentation tanks. Fish sauce is manufactured through fermentation process for 3–12 months, in which fish and salt are previously mixed thoroughly at a ratio of 1:3. Fish sauce is known as “kecap ikan” in Indonesia, “nam pla” in Thailand, “patis” in Philippines, “shottsuru” in Japan, “nuöc mâm” in Vietnam, “budu” in Malaysia, “ngapi” in Myanmar, “pissala” in France, “garos” in Greece, “colombo-cure” in Pakistan and India, “yeesu” in China, and “aekjeot” in Korea.
Fish sauce is not only familiar for the people in Southeast Asia but also for those living in other parts of the globe. Irianto, in Advances in Food and Nutrition Research, 2017 4 Enzymes in Fish Sauce ProcessingĪ fish sauce has attracted research scientists of all over the world to explore the secrets behind its fermentation process.