Abstract
Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1 °C) for 15 months were studied. The relationship between quality attributes (i.e., volatiles, browning index (A420), biogenic amines, TBARS) and consumer acceptability as indicated by sensory scores were also investigated using principal component analysis (PCA). During storage, some desirable quality characteristics of shrimp paste were improved as indicated by the higher sensory scores of all samples when stored for 6 months, compared with the sample at day 0 (p ≤ 0.05). However, further changes in all compositions when extended storage time can conversely diminish those desirable characteristics and led to lowering consumers’ acceptability. In this study, GJ seem to be the most potential packaging for preserving original products’ quality during storage for this product since it exhibited the lower rate of quality changing than others throughout the storage. Conversely, VB exhibited unique volatiles and microbial profiles, compared with others, which led to the lowest sensory scores at all period test (p ≤ 0.05), implying that vacuum conditions may not be suitable for the storage of this product. Moreover, based on PCA results, the intensity of nitrogen-containing compounds correlated well with sensory acceptability, particularly flavor-likeness. Our study provides useful knowledge for understanding the different quality characteristics, particularly flavors, associated with different packaging containers during prolonged storage of salted shrimp paste.
Highlights
Introduction1. Introduction with regard to jurisdictional claims in Salted shrimp paste is the most popular condiment with salty and umami taste used for enhancing the palatability of countless local Southeast-Asian dishes
Salted shrimp paste is classified as an intermediate moisture food (IMF), having water activity of about 0.65–0.70 [3]; it could be preserved for several months
Water activity of this product was 0.68, it can be classified as an intermediate moisture food since it was in the range of
Summary
1. Introduction with regard to jurisdictional claims in Salted shrimp paste is the most popular condiment with salty and umami taste used for enhancing the palatability of countless local Southeast-Asian dishes. Introduction with regard to jurisdictional claims in Salted shrimp paste is the most popular condiment with salty and umami taste used for enhancing the palatability of countless local Southeast-Asian dishes It is known as kapi in Thailand, belacan in Malaysia, ngapi in Burma, terasi in Indonesia, or andaramang in Philippine, and so forth [1]. The transformation of organic substances into simpler compounds such as peptides, amino acids, aldehydes, organic acids, amines and other nitrogenous compounds, either by the action of microorganisms or endogenous enzymes, takes place These compounds are important contributors to the flavor and aroma of products [2].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
