Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Jaksuma Pongsetkul,Soottawat Benjakul,Kazufumi Osako,Nandhsha Faithong,Punnanee Sampavapol

doi:10.1007/s40071-014-0076-4

Abstract

Chemical composition and physical properties of 11 salted shrimp pastes (Kapi) obtained from various places of Thailand were determined. Based on proximate composition, protein constituted the major component (29.44–53.27 %, dry wt. basis). All samples contained 22.77–35.47 % NaCl with Aw of 0.695–0.774. Various formal nitrogen contents (11.96–22.87 mg N/g sample) were in agreement with different degrees of hydrolysis (12.68–20.76 %), suggesting the varying cleavage of peptides among the samples. From electrophoretic study, salted shrimp paste contained a large amount of small molecular weight proteins and peptides. Different samples had different colors with of 47.10–60.43 and of 9.46–20.76. The samples had total carotenoid content of 0.54–1.97 mg/g sample. Free astaxanthin, astaxanthin diester and canthaxanthin were the major carotenoids in salted shrimp paste. Thus, salted shrimp paste is a good source of protein and serves as the nutritious condiment.

Highlights

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
Protein constituted the major component (29.44–53.17 %), indicating that salted shrimp paste could be the good source of proteins
In comparison with salt content, was more likely attributed to the presence of inorganic substances in the shell of shrimp or krill used as raw material

Summary

Introduction

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. 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). Those products impart delicacy and have high nutritional value (Faithong et al 2010). Raw materials are converted into products through activities of endogenous enzymes or microorganisms (bacteria, yeasts and molds). 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.

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