Abstract
The effects of low sodium chloride substitutes on physico-chemical and sensory properties of Kapi, a fermented shrimp paste during fermentation period were investigated. Changes in sodium chloride content, thiobarbituric acid reactive substances (TBARS), antioxidant activities as determined by DPPH (1, 1-diphenyl-2-picryl hydrazine) and ABTS (2,2-axino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical, water activity (Aw), color values, weight loss content and sensory evaluation were monitored. During fermentation, the Aw was decreased in all samples (P0.05). The samples using sodium chloride substitute contented lower sodium chloride than control (100% NaCl) (P0.05). We found that a replacement by KCl and CaCl2 decreased intensity of reactions to lipid oxidation, while 100% NaCl had a significantly higher TBARS value than other samples (P0.05). The percentage of inhibition DPPH and ABTS radical scavenging activity significant increased (P0.05) with increasing fermentation periods, but there was no significant difference between treatments. The result of sensory evaluation revealed that fermented shrimp paste with 25 and 50% KCl had the highest overall acceptance scores with the CaCl2 replacement (P0.05), there was no significant difference from 100% NaCl.
Highlights
IntroductionWHO recommends consumption of less than 5 grams of salt per day in order to improve population health.Thais consume an average of 10.8 grams of salt per day (over 4,000 milligrams of sodium)
Jittrepotch et al (2015) reported that no significant difference of NaCl content in Plaa –som, a Thai fermented fish product prepared by using low sodium chloride substitutes during fermentation time
The results show that the percentage inhibition of DPPH and ABTS radical scavenging activity significantly increased (P 0.05) with increasing fermentation period, there was no significant difference between treatments (Figure 4)
Summary
WHO recommends consumption of less than 5 grams of salt per day in order to improve population health.Thais consume an average of 10.8 grams of salt per day (over 4,000 milligrams of sodium). This rate is more than double the recommended daily amount of salt. In order to produce fermented shrimp products, salt is mixed with cleaned fresh or dried shrimp and allowed to be fermented for several months in order to enable the indigenous enzymes to auto-digest the meat and create products with high amino acids content. The enzymatic fermentation of shrimp mediated by indigenous proteases yields short chain peptides and free amino acids which render the typical flavour and taste
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