Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties

Abstract

Fermented fish paste Ka-pi-plaa is a popular condiment possessing characteristic appetite-stimulating aroma and taste, so it is highly and widely accepted by Thai consumers. The chemical compositions and physical properties of 10 commercial fermented fish pastes from local producers in Phatthalung and Nakhon Si Thammarat provinces, Thailand were studied. The dry weight basis, protein, ash, lipid, carbohydrate, and salt contents of all fish paste samples were 35.07%–44.97%, 37.04%–52.88%, 2.22%–14.01%, 1.10%–24.19%, and 27.28%–37.74%, respectively. The pH and water activity (Aw) ranged from 5.86–6.97 to 0.602–0.777, and different fish pastes had different colors. The samples had different degree of hydrolysis (DH) with 11.01%–22.73%, suggesting the produced peptides varied among fish pastes. Browning intensity values also varied. The result indicated that fermented fish paste produced locally in Thailand are good sources of protein and peptides. Practical applications Ka-pi-plaa, a traditional fermented fish paste, has been consumed widely in Thailand as a condiment to enhance the palatability of foods in various dishes. This study evaluates the chemical compositions and physical properties of commercial Ka-pi-plaa. Ka-pi-plaa had strong nutritional value based on the high contents of protein, which could be an important source of peptides and free amino acids. Different Ka-pi-plaa samples showed different properties. Therefore, raw materials, ingredients, and process should be factors for measuring the properties of Ka-pi-plaa products. The improvement of process or formulation of Ka-pi-plaa should be further conducted to obtain the better quality and higher acceptability.