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Chemical composition and physical properties of 11 salted shrimp pastes (Kapi) obtained from various places of Thailand were determined. Based on proximate composition, protein constituted the major component (29.44-53.27 %, dry wt. basis). All samples contained 22.77-35.47 % NaCl with A w of 0.695-0.774. Various formal nitrogen contents (11.96-22.87 mg N/g sample) were in agreement with different degrees of hydrolysis (12.68-20.76 %), suggesting the varying cleavage of peptides among the samples. From electrophoretic study, salted shrimp paste contained a large amount of small molecular weight proteins and peptides. Different samples had different colors with DE Ã of 47.10-60.43 and DC Ã of 9.46-20.76. The samples had total carotenoid content of 0.54-1.97 mg/g sample. Free astaxanthin, astaxanthin diester and canthaxanthin were the major carotenoids in salted shrimp paste. Thus, salted shrimp paste is a good source of protein and serves as the nutritious condiment.

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