![]() ![]() ![]() Thus, the objective of this study was to determine the chemical composition and physical properties of salted shrimp paste collected from various regions of Thailand. However, a little information regarding the chemical compositions and physical properties of salted shrimp paste ( Kapi) produced in different places in Thailand has been reported. This leads to different characteristics and properties of the product (Peralta et al. However, raw material, shrimp or krill/salt ratio, fermentation process and time can be varied, depending on regions or countries. It could be preserved for several months (Phithakpol 1993). The consistency also varies, from soft and pasty to dry and hard. The color of salted shrimp paste varies from a pinkish or purplish gray to a dark grayish brown. The paste is compacted and allowed to ferment in anaerobic condition at ambient temperature (25–35 ☌) for at least 1 month or longer (Faithong et al. The mixture is salted, pounded and spread out on the ground to dry under sunlight. Traditionally, salted shrimp paste is produced by mixing one part of salt with three to five parts of shrimp or krill. Salted shrimp paste is generally prepared from the planktonous shrimp or krill ( Acetes vulgaris or Mesopodopsis orientalis). ![]() Kapi, a typical traditional salted shrimp paste, has been widely consumed in Thailand as a condiment. Although some products have similar process, some ingredients used can be varied, leading to the different characteristics, especially flavor and taste (Mizutani et al. 1993).įermentation process is also influenced by several variables including (1) the microflora present in the raw material and salt, (2) proteolytic activity of raw material and microorganism, (3) condition of the product entering the fermentation process, (4) presence or absence of oxygen, (5) nutritional state of the raw material, (6) temperature, (7) pH of the fermentation mixture, (8) the presence of visceral enzymes, (9) the presence and concentration of carbohydrates, and (10) the duration of the fermentation process (Phithakpol and Kasetsat 1995). Therefore, fermentation is often combined with the addition of salt or drying to reduce water activity and eliminate proteolytic and putrefying microorganisms (Chaveesak et al. Fermentation of fishery products does not play a role in preserving them, and smaller peptides and amino acids generated can serve as nutrients for as microorganisms. The process can be a natural process, in which desirable microorganisms grow preferentially, or a controlled process, in which isolated and characterized fermentative microorganisms (starter culture) are added to the raw material under controlled conditions (Tamang and Kailasapathy 2010). 2010).ĭuring fermentation, raw materials are converted into products through activities of endogenous enzymes or microorganisms (bacteria, yeasts and molds). Those products impart delicacy and have high nutritional value (Faithong et al. The widespread consumption of fishery fermented products over a wide geographical area throughout Southeast Asia is due to the simplicity of the processing techniques and uniformity of the final fermented products (Hajeb and Jinap 2013). Fermented fishery products are extensively consumed in Southeast Asian countries since the fifteenth century, and consumed as staples, side dishes or condiments/seasonings in daily foods. ![]()
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