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Properties of Salted Shrimp Paste ( Kapi ) from Acetes vulgaris as Affected by Postmortem Storage Prior to Salting
Author(s) -
Pongsetkul Jaksuma,
Benjakul Soottawat,
Sumpavapol Punnanee,
Osako Kazufumi,
Faithong Nandhsha
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12643
Subject(s) - shrimp , food science , chemistry , salting , fishery , biology
The impact of postmortem storage time of shrimp ( A cetes vulgaris ) on the quality of shrimp and the resulting K api , or salted shrimp paste, was investigated. When shrimp were stored at room temperature (28–30C) for up to 15 h, total volatile base, trimethylamine contents, thiobarbituric acid reactive substances, Trichloroacetic acid‐soluble peptide content and total viable count increased with increasing storage time. Myosin heavy chain and actin underwent degradation throughout the storage. K api with purplish red color became darker and had higher antioxidative activity when shrimp used as raw material were stored for a longer time prior to salting. K api showed varying volatile compounds, dependent on the storage time of shrimp and more likely contributed to different flavors. However, K api showed the lower odor‐likeness score when the unfresh shrimp were used. Therefore, storage and handling time of shrimp before salting had the marked influence on the quality of K api . Practical Applications K api , or salted shrimp paste, is one of the popular condiments in Thai foods. In general, small shrimp ( A cetes spp.) which is used as a raw material for making kapi was susceptible to degradation and oxidation. In addition, the delays in the salting of shrimp always occur due to the transportation before off‐loading or processing. During postmortem storage of shrimp, significant deterioration and loss of nutritional value take place, leading to the distorted quality of the final product. Different freshness of raw materials could bring about products with different appearance, flavor, taste as well as other sensorial properties.