Nutrient content and fatty acid profile of fermented shrimp (Litopenaeus vannamei) sausage

Cardiovascular disease affects the heart or blood vessels and is preventable by feeding onfunctional food containing unsaturated fatty acids, such as shrimp. Fermentation increasesthe functional food value, such as shrimp, by breaking down complex compounds incarbohydrates, proteins, and fats, with enzymes and microorganisms. Hence, this researchwas aimed to determine the differences in the fatty acid and nutritional profiles of shrimpsausages in different fermentation duration. This was an experimental research with arandomized design in the form of three levels of fermentation duration, consisting of 24,48, and 72 hrs, and without fermentation as a control, with three repetitions. Thefermentation was carried out spontaneously using a salt concentration of 1.2%, at 50°C for3 hrs, and then reduced to 35°C. Parameters measured were the fatty acid profile,moisture, ash, fat, protein, and carbohydrate. The fatty acid profile was presenteddescriptively, while the statistical analysis of nutritional values used the One-WayANOVA, Kruskal-Wallis test, and continued with the post hoc examination. There arefifteen types of fatty acids in fermented shrimp sausage, and their values change duringthe fermentation process. The highest fatty acid group in the fermented shrimp sausagewas polyunsaturated (36.28% w/w). There was a significant difference in the mean waterand fat content with diverse duration (p≤0.05). However, there were no significantdifferences in the ash, protein, and carbohydrate content with different duration (p≥0.05).The duration of the fermentation process affects the fatty acids level and nutritional valueof fermented shrimp sausage. The longer the fermentation process duration, the higher thefatty acid levels and the lower the water content, ash, and protein.