Evaluation of sensory, biochemical, and microbial quality of fermented shrimp paste product during long-term cold storage

Abstract

Shrimp paste (Ngapi) is the oldest method of preservation and is used as a condiment in culinary in almost all Asian countries. It has specific taste and flavor properties developed due to aging or fermentation. Therefore, the primary goal of the current study was to investigate the shelf-life of shrimp paste produced in the laboratory. The sensory characteristics, biochemical, and microbiological aspects of low salt fermented shrimp paste products were conducted at various storage periods (0, 10, 20, 30, 50, 70, and 90 days). Ngapi samples were kept at chilled storage of -2.2±0.5°C during the experimental period. Sensory attributes were determined by expert panel members, and nutritional, biochemical, and microbial quality were determined by the standard validated methods. Sensory investigation revealed that the quality was adequate during the storage period. The protein, lipid, and moisture decreased significantly (p<0.05), although ash and total volatile base-nitrogen increased during the experimental period. Throughout the investigation, the microbial quality remained within permissible limits. Finally, the findings of the study demonstrated that the nutritional, biochemical, and microbiological quality of shrimp paste (Ngapi) products could be preserved for a longer storage duration, providing a safer food item for consumers especially ethnic people in Bangladesh.