Fermented Shrimp Research Articles

Production, Organoleptic, and Biological Activities of Belacan (Shrimp Paste) and Pekasam (Fermented Freshwater Fish), the Ethnic Food from the Malay Archipelago

Various popular fermented foods are produced commercially or at the household level. Chemical, physical, and microbiological changes may occur, either desirable or undesirable, in the food matrix during fermentation. Due to the scarcity of information in the literature regarding belacan (fermented shrimp) and pekasam (fermented freshwater fish) originating from the Malay Archipelago, this review will focus on the physiochemical changes, nutritional, microbiological, sensory, and biological activities of these food ingredients. Belacan is primarily composed of fermented blocks of shrimp with salt and usually is added as condiments in a small amount in cooking. In contrast, Pekasam consisted of freshwater fish in its original form, often fermented with ground toasted rice and natural acidulants, and can be used as the main dish. Both belacan and pekasam contain appreciable quantities of umami amino acids and 5′-ribonucleotides such as glutamate, inosinate, and guanylate from the protein degradation by both endogenous proteases and microbial growth. Unfortunately, the breakdown of proteins can contribute to the rise of biogenic amines, which can cause adverse effects on sensitive individuals. The growth of lactic acid bacteria is common, which is often considered safe, but spoilage microorganisms can easily contaminate the product in an unfavourable environment. Therefore, with rich nutrients and biological activities, the appropriate consumption of these food ingredients may contribute to better consumer health while increasing the acceptability of Malay traditional cuisines.

The Effect of Fermented Shrimp Shell Meal in Fish Feed on The Growth of Asian Sea Bass (Lates calcalifer)

This study aimed to determine the effect of using fermented shrimp shell meal in feed on the growth of Asian sea bass. This study was designed with a completely randomized design (CRD) with 4 treatments and 3 replications thus the treatment obtained was A (feed without fermented shrimp shell meal); B (Feed using 15% fermented shrimp shell meal); C (Feed using 20% fermented shrimp shell meal) and D (Feed using 25% fermented shrimp shell meal). Parameters observed were daily growth rate and survival. The results showed that the percentage of substitution of fish meal with fermented shrimp shell meal was 25% in the feed ration resulting in the highest daily growth rate of 0.013 grams and 100% survival in rearing Asian sea bass (Lates calcalifer).

A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste

The fermentation process of traditional shrimp paste is closely associated with the production of flavor substances, but the formation mechanism of key aroma components is still unclear. In this study, a comprehensively flavor profile analysis of traditional fermented shrimp paste was carried out by E-nose and SPME-GC–MS. A total of 17 key volatile aroma components with OAV > 1 contributed greatly to the overall flavor formation of shrimp paste. In addition, high-throughput sequencing (HTS) analysis revealed that Tetragenococcus was the dominant genera in the whole fermentation process. Moreover, metabolomics analysis showed that the oxidation and degradation of lipids, protein, organic acids and amino acids produced a large number of flavor substances and intermediates, which laid the foundation for the Maillard reaction in term of generating the distinct aroma of the traditional shrimp paste. This work will provide theoretical support for the realization of flavor regulation and quality control in traditional fermented foods.

Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy

Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy

Performance of Female Thin Tail Sheep Fed Ration Containing Fermented Shrimp Waste by EM-4

The use of shrimp waste as ruminant feed is constrained by the presence of chitin which is difficult to digest. This study aimed to determine the use of shrimp waste fermented with EM-4 as additional feed for female Thin Tailed sheep. A total of 18 female Thin-Tailed sheep with a body weight of 10.35±0.88 kg were allocated to 3 ration treatments containing fermented shrimp waste with EM-4, namely 5%, 7.5% and 10%. The sheep were kept for 90 days at CV. Bungah Tani Djaya's Livestock to measure its performance. The results showed that the use of fermented shrimp waste up to 10% did not interfere with the performance of femaleThin-Tailed sheep with the average dry matter consumption, crude protein consumption, total digestible nutrient (TDN) consumption, daily body weight gain, and feed conversion were 340,29 g/head/day, 31.68 g/head/day, 195.63 g/head/day, 61.80 g/head/day, and 6.18 respectively. The results of the study concluded that the use of shrimp waste fermented with EM-4 up to 10% can be used as additional feed for female Thin-Tailed sheep.

Optimization of chitinase production from bacillus cereus smg 1.1 using response surface methodology

Shrimp shell waste are potential to be processed further into value-added products, such as N-acetylglucosamine (GlcNAc). In the production of GlcNAc, biological approach is preferred and environmentally friendly to chemical treatment. Chitinase is an enzyme that plays a vital role in bioprocessing of shrimp shell waste into GlcNAc. Previously, Bacillus cereus SMG 1.1 was isolated from fermented shrimp paste (terasi) and showed the ability to produce chitinase. This study was designed to determine the optimum medium for the production of chitinase from B. cereus SMG 1.1 through the Response Surface Method (RSM) using a factorial design with 15 treatments. The optimization of the media was carried out by determining the factors that influence the production of chitinase through the Plackett-Burman design followed by optimization of the concentration of the media through the Box-Behnken design. The test was designed to assess the effect of the independent variables on chitinase activity. Placket Burman analysis shows that colloidal chitin, fructose, and MgSO4.5H2O were the significant components in the medium affecting the production of chitinase by B. cereus SMG 1.1. Box-Behnken analysis developed a linear model capable of predicting the response. The highest response value was achieved at a concentration of 0.75% fructose, 1.5% colloidal chitin, and 0.075% MgSO4.5H2O resulted in optimum chitinase activity of 0.0016 U/ml.

Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Terasi is a traditional fermented shrimp paste from Indonesia. It is commonly used in the preparation of sambal terasi, a traditional chili sauce. This study aimed to: (1) investigate the microbiological and chemical changes occurring during the fermentation of terasi for 90 days and (2) analyze the antioxidant activity and sensory acceptance of sambal terasi prepared from shrimp paste fermented for different durations. The microbial load increased during fermentation and was highly dominated by halophilic bacteria. The number of lactic acid bacteria decreased at the final stage of fermentation. While the pH fluctuated, the moisture content and water activity did not change during fermentation. According to its water activity (0.634–0.663), terasi is considered as an intermediate moisture food. Protein degradation and lipid oxidation took place during fermentation, as shown by the increase in TCA-soluble peptides and TBARS. Such processes contributed to the flavor development in terasi. In addition, the formation of potential toxic compounds also occurred during the fermentation of terasi, including histamine from protein degradation and acrylamide from the Maillard reaction. Terasi had a negligible antioxidant activity. However, sambal terasi had a strong antioxidant activity due to the presence of chili peppers and other spices rich in antioxidants. The sensory testing revealed consumer preference for sambal terasi prepared with shrimp paste fermented for a longer period (60–90 days). However, due to food safety reasons, it is preferred to opt for a shorter fermentation time of terasi (7–21 days).

Meningkatkan Penjualan Produk UMKM Di Desa Pugerwetan Melalui Kanal Media Sosial Dan Online Marketplace

Community Service is one of the pillars of the Tri Dharma of Higher Education, namely: education, research, and community service. One of the locations for community service carried out by the Mandala Institute of Technology and Science this year is Pugerwetan village where the majority of the population works as fishermen and the rest produce processed seafood into various superior products such as shrimp paste, condiment of the fermented shrimp, fish crackers, and dried fish. Many of these producers are hereditary business actors who still use traditional methods in the production process, as well as the marketing of their products. The purpose of this community service is to help producers to improve the quality of their products by using information technology. In this community service, our partners are shrimp paste producers and fish crackers producers in Pugerwetan village. Our service method is to provide public education, training, and advocacy regarding the importance of utilizing digital marketing through social media platforms and marketplaces as media for product sales promotion. The results of this Real Work Lecture are the use of social media platforms and marketplaces by shrimp paste and cracker producers as media for product sales promotion.
 Keywords: MSME, Pugerwetan, Social Media, Marketplace.

The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions

Traditional Chinese fermented shrimp paste is a national geographical indication product with a distinctly regional flavor. The great commercial value and highly appreciated aroma urgently require establishing reliable methods to define the origin of shrimp paste and dissect the aroma essence. Therefore, in this study, flavoromics, chemometrics, and data augmented machine learning were performed to analyze shrimp paste from different regions of Bohai Bay, China. The results showed that shrimp paste contained several volatile compounds, including sulfur-containing compounds, nitrogen-containing compounds, aldehydes, and alcohols. In addition, chemometric and flavor association networks indicated that higher salt content produces some volatile compounds, such as 2-heptanone and phenylethanol. Furthermore, the prominent fruitiness and fermented aromas were associated with some key aroma substances, such as (E)-2-octenal and phenylethanol. Finally, a classification model for the origin identification of shrimp paste was developed. The results showed that seven trained machine learning models, including random forest (RF), support vector machine (SVM), and artificial neural network (ANN), were able to accurately (100%) identify the origin of shrimp paste. In summary, this study provides a theoretical support and application basis for identifying the origin and protection of the characteristic geographical flavor of shrimp paste.

Effect of fermented shrimp shell supplementation of low protein diet on the performance of Indonesian native chicken

ABSTRACT A high-quality diet during the growth period is necessary to support poultry performance. Shrimp shell fermentation with Bacillus licheniformis, Lactobacillus sp., and Saccharomyces cerevisiae (SSFBLS) can improve the quality of low protein diet in Indonesian native chickens. This study was conducted to evaluate the effect of SSFBLS supplementation in a low protein diet on the growth performance of Indonesian native chickens. Three hundred native chickens were assigned to six treatments with five replications using a completely randomized design. The treatments consisted of a low protein diet formula (15%) with SSFBLS levels 0, 5, 10, 15, and 20% and RS as a high protein recommended feed (18% protein). The evaluation results showed that the use of SSFBLS supplementation of 10% in low-protein diets, in (P < 0.05) improved body weight gain, feed conversion, and feed efficiency than at 0-5%, and was similar to the high-protein diet. SSFBLS 20% increased the protein content of meat and reduced cholesterol levels of meat and ammonia excreta. Revenue on feed costs was highest at 10% SSFBLS. The added value of SSFBLS, which contains nutrients and chitosan, can be used as an ingredient in feed formulas to support the growth performance of Indonesian native chickens.

Effect of Additional Feed Supplement Fermentation Shrimp Waste Extract on Digestibility in Sentul Chicken Growth Phase

This study aims to determine the effect of adding feed supplements of fermented shrimp waste extract in the ration on the digestibility of local chicken rations in the growth phase. The research was carried out in Jatinangor District as well as the Laboratory of Ruminant Animal Nutrition and Animal Feed Chemistry, Faculty of Animal Husbandry, Padjadjaran University, Sumedang. The method used in this study was experimental with a Complete Randomized Design (RAL). The data were analyzed by fingerprint test (ANOVA) with further tests using the Dunnet test. The object of this study consisted of 20 Sentul chickens raised from the age of 1 day to 12 weeks, divided into 5 treatments and 4 tests. The treatment consists of P0 = Basal ration without the addition of feed supplement fermented shrimp waste extract, P1 = Basal ration + 0.5% feed supplement fermented shrimp waste extract, P2 = Basal ration + 1.0% feed supplement fermented shrimp waste extract, P3 = Basal ration + 1.5% feed supplement fermented shrimp waste extract, and P4 = Basal ration + 2.0% feed supplement fermented shrimp waste extract. The changes observed are the digestibility of dry matter, the digestibility of organic matter, and the digestibility of proteins. The results showed that the addition of feed supplements for fermented shrimp waste extract had a significantly different influence on the digestibility of dry matter, the digestibility of organic matter, and the digestibility of protein. This study concludes that the addition of a feed supplement of 2% fermented shrimp waste extract in the ration can produce a high ration digestibility value for Sentul chicken in the growth phase.

New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways

Traditional Chinese fermented shrimp paste is popular with consumers for its unique seafood flavor and fermented aroma. However, different heating methods exerted various flavors, which directly affect consumer choice and the industrialization of shrimp paste. In this study, the effect of four heating methods (steaming, frying, microwaving, and infrared) on volatile components of shrimp paste were compared by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS), gas chromatography–ion mobility spectrometry (GC-IMS) and chemometrics. Results showed that 96 volatile components were identified; The volatile components such as pentanal, ethyl acetate, dimethyl disulfide, and propanal were the characteristic volatile components that could be distinguished between different heating methods. The concentration of phenols and alcohols decreased, and the concentration of ketones and aldehydes increased after heating. The effect of microwave heating on volatile components is closer to that of steaming and frying, while infrared heating had the most significant impact on volatile components of shrimp paste. In addition, steaming, frying, microwaving, and infrared heating improve the aroma quality of shrimp paste by promoting fat oxidation, protein degradation, the Strecker pathway, and the escape of sulfur-containing compounds. Therefore, our results can provide theoretical support for improving shrimp paste quality and consumer choice.

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products. The overall odor profile was detected by the electronic nose. A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The main aroma components alcohols, aldehydes, pyrazines and other substances in the fermentation process showed an overall upward trend. A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value (ROAV) method. The combination of electronic nose, SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages, which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products.

Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste

Terasi is a fermented shrimp paste in Indonesia. We examined the effect of the Terasi manufacturing process on the abundance of the allergen tropomyosin (TM) and its IgG/IgE-binding ability. Terasi was produced from three shrimps, Akiami (Acetes japonicus), Okiami (Euphausia pacifica), and Isazaami (Neomysis awatchensis). Protein degradation and TM IgE-binding activity were examined by immunoblotting using anti-TM rabbit IgG and competitive enzyme-linked immunosorbent assays using shrimp-allergic patients’ sera. The processing caused TM degradation, and the IgG-specific response in Akiami meat disappeared at the second fermentation step but remained in both Okiami and Isazaami Terasi. In contrast, TM IgE-binding in all meats decreased gradually during manufacturing and nearly completely disappeared in Akiami Terasi. Conclusively, Terasi production is an effective manufacturing process to reduce the IgE-binding ability of TM, and Terasi can be recognized as a low allergenic seafood when produced under an appropriate manufacturing condition.

Effect of shrimp waste fermentation feed supplement use on the balance of protein efficiency and color of native chicken egg yolk

Background: Supplement feed with an optimal composition will increase livestock productivity through increased feed digestibility and feed consumption that will provide a balance between amino acid supply and energy to grow, and produce. One of the fishery wastes that can be used as feed supplements is shrimp waste. The purpose of the study was to determine and obtain the level of use of feed supplements of fermented shrimp waste in the ration which resulted in a balance value of protein efficiency and the best egg yolk colour in the native chickens. Materials and Methods: The experiment used 20 native chickens aged 40 weeks in 20-unit cages. The study used the Complete Randomized Design method with 5 kinds of treatment, namely R0 (ration without the use of feed supplement fermentation of shrimp waste), R1 (ration with the use of feed supplement 0.5% fermentation of shrimp waste), R2 (ration with the use of feed supplement 1.0% fermentation of shrimp waste), R3 (ration with the use of feed supplement 1.5% fermentation of shrimp waste), and R4 (ration with the use of feed supplement 2.0% fermentation of shrimp waste), each treatment is repeated four times. The changes observed were ration consumption, protein consumption, egg weight, protein efficiency balance, and yolk colour. Results: Shrimp waste fermentation products as feed supplements have a significant influence (P&lt;0.05) on feed consumption, protein consumption, egg weight, the balance of protein efficiency, and the colour of the yolk. The use of shrimp waste fermentation products gives optimal results at the rate of 1.5% (R3) in the ration against feed consumption and protein consumption, the weight of eggs optimal results at the level of 2.0 % (R4), and the balance of protein efficiency and against the colour of the yolk optimal results at the level of 1.0% (R2). Conclusions: The use of shrimp waste fermentation products of 1.0 levels in the ration results in an optimal balance of protein efficiency and yolk colour. The pattern of the relationship between treatments to the balance of protein efficiency is obtained in linear form with the equation y = 0.1494x + 3.7593 (R2 =93.71%). and in the colour of the yolk in linear form with the equation y = 0.85x + 7.4883 (R2=96.33%). Shrimp waste fermentation products can be used at a rate of 1.0-2.0% in the feed formula of the local poultry layer phase and livestock other than local poultry.

Development of Fermented Shrimp Shell Product with Hypoglycemic and Hypolipidemic Effects on Diabetic Rats.

In 2020, approximately 9.3 billion tons of crustaceans were consumed, and 45–48% of shrimp shell (SS) by-products were discarded as waste. In this study, the SS of Litopenaeus vannamei was fermented by Lactobacillus plantarum LV33204, Stenotrophomonas maltophilia LV2122 (strong proteolytic activity), and Aeromonas dhakensis LV1111 (chitin-degrading activity), and the optimal fermentation conditions of liquid-fermented SS was established. Contents of total peptide, astaxanthin, and total phenolic content of the fermented SS were significantly higher than that of unfermented SS. In the presence of fermented SS, glucose uptake and insulin resistance of TNF-α-stimulated FL83B hepatocytes were markedly improved. Furthermore, daily oral supplement of fermented SS to streptozotocin (STZ)/nicotinamide (NA)-induced diabetic rats for 7 weeks significantly reduced plasma glucose and insulin resistance. Meanwhile, ingestion of fermented SS might enhance hepatic catabolism of glucose by increasing hexokinase and glucose-6-phosphate dehydrogenase activity and decreasing glucose-6-phosphatase activity. In addition, the fermented SS downregulated plasma total cholesterol (TG), triglycerides (TCs), low-density lipoprotein cholesterol (LDL-C), liver TG, and TC and lipid peroxidation levels in diabetic rats. In conclusion, a biorefinery process for waste SS was established through mixed strain fermentation. The in vitro and in vivo data reveal that the fermented SS is a promising functional food for the management of diabetic hyperglycemia and hyperlipidemia.

LOW PREVALENCE OF COVID-19 IN LAOS AND CAMBODIA: DOES DIET PLAY A ROLE?

The study aims to review the involvement of different dietary habits in Laotian, Cambodian, and Vietnamese populations in reducing COVID19 impact.&#x0D; Materials and Methods. The methods of collection, systematization, analysis and generalization of information data have been used. The analysis of literature in scientific databases and analytical platforms by the listed keywords has been performed; all relevant references in the found sources have also been reviewed.&#x0D; Results and Discussion. Coronavirus disease (COVID-19) outbreak is an ongoing pandemic caused by a highly pathogenic human coronavirus known as SARS-CoV2. Current epidemiology reported that more than 500 million cases of COVID-19 occurred in more than 180 countries worldwide. When the upper respiratory tract gets infected by low pathogenetic HCoVs, it typically triggers a mild respiratory disease. In contrast, when the lower airways get infected by highly pathogenic HCoVs, such as SARS-CoV2, acute respiratory distress syndrome (ARDS) may occur and even fatal pneumonia. Such a situation causes the need for an urgent search of effective treatment measures. A very low incidence of SARS-CoV-2 in Laos and Cambodia, as well as low mortality rate due to COVID-19 in Vietnam and Laos, are extremely interesting, especially because of their early exposure to the virus, continuing ties to China, relative poverty, and high population density. The use of several spices and aromatic herbs as natural treatments for several illnesses, including viral infections, has been reported since a long time ago. The research reviewed three integral elements of Laotian, Cambodian, and Vietnamese diets, such as special culinary spices and herbs, coconut oil, and palm oil-rich for saturated fatty acids as well as fermented shrimp paste. Environmental and population genetic causes may be forwarded but moreover local dietary habits may have even a role in this evidence. Therefore, all these items highlight the possibility of a significant contribution of local cuisine and diet into the impact on appropriate anti-inflammatory and immune-resistant mechanisms of the human population.&#x0D; Conclusions. The review on Vietnam, Cambodia, and Laos inhabitants' diet helped to suggest the dietary factors having the contributing potential of reducing the severity of SARS-CoV-2 symptoms.

Metabolome analysis to investigate the effect of controlled fermentation on taste-related metabolites in terasi.

Terasi is a fermented shrimp paste unique to Indonesia and is used in dishes to add umami and saltiness. In a previous study, the controlled fermentation of terasi was optimized using starters containing three bacterial isolates: Staphylococcus saprophyticus, Bacillus subtilis, and Lactobacillus murinus. However, the influence of controlled fermentation using these starters on the metabolites in terasi has not yet been studied. Therefore, this study aimed to investigate the effect of controlled fermentation on taste-related metabolites in terasi using a metabolomics approach. Non-targeted analysis indicated that amino acids contributed to variations during fermentation. Subsequently, targeted analysis of amino acids revealed that terasi subjected to controlled fermentation using a starter with a 2:1:2 ratio of S. saprophyticus, B. subtilis, and L. murinus, respectively, resulted in a product containing D-amino acids, such as D-Asp, D-Gln, and D-Leu that was unique when compared to other terasi products prepared using controlled fermentation. Genetic analysis of isolates from the terasi produced using controlled fermentation was also carried out, and this is the first study to suggest that Staphylococcus spp. has the potential to produce D-amino acids. In conclusion, the ratio of bacterial species in starter cultures used in controlled fermentation influenced the amino acid profile of the product and starters with a higher ratio of Staphylococcus spp. may result in the production of D-amino acids.

A Comparative Study on Quality of Fermented Shrimp Paste (Terasi) of Pelagic Shrimp from Different Locations in Indonesia

This study aims to determine and compare the quality of Indonesian fermented shrimp paste (terasi) produced from pelagic marine shrimp using a traditional preservation method (fermentation, drying, and salting). The quality of fermented shrimp pastes from different locations in Indonesia (Sungsang district, South Sumatra; Toboali district, Bangka Belitung Islands; Indramayu, West Java; Tegal, Central Java; Madura, East Java; Bontang, East Kalimantan and Sumbawa, West Nusa Tenggara) was determined by evaluating its parameters (i.e., physicochemical, microbiological, and sensory). This study found that the fermented shrimp pastes quality differed among locations due to the processing method used (i.e., fermentation, salting, and drying), not the raw material characteristics, as indicated by the Principal Component Analysis (PCA). The first group (Sumatra and Sumbawa terasi samples) with a similar added salt percentage and length of fermentation resulted in similar pH, salinity, salty taste, and more preferred taste. The second group (Java and Kalimantan terasi samples) with similar lengths of first and second sun-drying resulted in similar chemical compositions such as higher protein content, lipid content, moisture content, total amino acid, and bitter taste. Terasi from Toboali prepared using Acetes japonicus with 48 h of fermentation produced the most nutritious and preferred taste by the panelists.

Quality changes of shrimp head fermented with garlic

Head of Litopenaeus vannamei, a low-priced by-product, was used to make fermented shrimp paste, Kapi, instead of the traditional raw material. The addition of garlic was hypothesized to prevent oxidation of unsaturated fatty acids, and tested by using garlic at 0%, 3%, and 5%. Decreasing aw was found in all treatments, while pH seemed to not change during fermentation. TVB-N, TMA, malondialdehyde, and DH significantly increased with fermentation time. The addition of garlic at 3% and 5% seemed to retard lipid oxidation compared to the control case. After fermentation for 90 days, significant indole was noticed but no histamine was detected, while TVC and LAB of all treatments decreased. However, no pathogenic microorganisms were found. Likeness scores of all cases were approximately 6/9. Shrimp head can be used as an alternative raw material for making Kapi, but the texture and taste attributes must be improved in future work to meet consumer preferences. Novelty impact statement Shrimp head can be a substituted raw material to produce shrimp paste. Shrimp head paste with 12:1 ratio of shrimp head to salt and added with garlic at 3% can retard lipid oxidation in the product. Shrimp head waste is brightening for the prevention of authentic Thai dishes collapse due to shortening of shrimp paste.