Abstract
Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei). This study aims to evaluate CSSP from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation. Evaluation in free amino acid (FAA) and volatile compounds were analyzed using HPLC and GC-MS. CSSP had no significant (p > 0.05) on proximate (except for moisture), salinity, pH, microbial counts and the redness index (a*/b*) compared to control. The identified volatiles can be grouped into hydrocarbon, carbonyl, sulfur, alcohol, nitrogen, fatty acid, and ester compounds. The CSSP A, B, C, D, and E (control) contained 9, 21, 12, 29, and 6 volatile compounds respectively. The total FAA ranged from 44.32 to 67.03 g/100 g, and histidine (his) was found as the most abundant in each CSSP. The rheological properties (yield stress, viscosity, and consistency) of CSSP and control values were significantly, except for CSSP B. The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP. Although there is no correlation between sweetness and bitterness this is indicated by the negative correlation.
Highlights
Chili sauce shrimp paste (CSSP) is an exotic traditional sauce prepared using mainly fresh chili and shrimp paste well known as sambal terasi (Indonesia) and sambal belacan (Malaysia and Brunei)
This study aims to evaluate chili sauce shrimp paste (CSSP) from different regions in Indonesia on physiochemical properties, volatile compounds, and sensory evaluation
The intensities perceived of saltiness, sweetness, and bitterness were greatly varied among CSSP
Summary
Chili sauce shrimp paste (CSSP) is an exotic traditional Southeast Asian sauce. The genus Acetes, species of japonicas, vulgaris and erythraeus are the most common raw material to produce fermented shrimp in Southeast Asian countries, locally known as rebon in Indonesia and geragau in Malaysia and Brunei [6]. Shrimp paste has radish brown to blackish brown color depending on the raw materials and the naturally occurring microbes which involve during fermentation [2], a strong distinctive smell or odor which upon heating or cooking releases volatile compounds [8]. Fermented shrimp paste has been used for countries as a flavoring on dishes [11]
Sign-in/Register to view highlights & summary 
Published Version (
Free)
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 call