Quality of reduced sodium shrimp paste from shrimp head as alternative source

Abstract

The significantly decreased availability of the main raw materials for making shrimp paste is a big problem, while most by-products from shrimp processing, especially head, are not yet properly used. Therefore, using shrimp head for shrimp paste production is well motivated. However, traditional shrimp paste is high in salt and can impact health via hypertension, kidney, or cardiovascular disease. This study aimed to produce a reduced sodium shrimp head paste, using 12, 14 or 16-fold amount of shrimp heads relative to salt. The salted shrimp head was fermented for 14-16 hr. Thereafter, it was dried at 60 °C, then ground and fermented further for 30 d. The paste was dried again to 40-45% moisture content and fermented for another 90 d. The total viable count and lactic acid bacteria significantly decreased in all treatments, and no pathogenic microorganisms were detected. After fermentation for 90 d, the a w had decreased in all treatments. The highest shrimp head proportion (16:1) exhibited the highest total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) contents. In conclusion, shrimp head can serve as an alternative raw material in shrimp paste with comparatively low salt content that may reduce the risks of hypertension, cardiovascular disease, and stroke.

Quality changes when replacing NaCl with KCl in shrimp head paste

“…DH of shrimp head in this experiment was around 1.81 ± 0.02% with similar values to DH 2.4% of shrimp head paste reported by Rujirapong et al (2022). This indicated that the freshness of shrimp head used in these two experiments was close to each other.…”

“…Salt content in shrimp heads in this experiment was much higher (14.32 ± 0.55) than in the shrimp head in reported by Rujirapong et al (2022) with salt content at 4.96 ± 1.09 (dry basis) (Table 1). This was due to the remaining residue of chlorine solution during the washing step because silver nitrate was a main chemical used in the determination of chlorine and salt (The United States Environmental Protection Agency, 1994).…”

Quality changes of shrimp head fermented with garlic

“…Chlorine determination also uses silver nitrate (United States Environmental Protection Agency, 1994) with reaction similar to the salt determination in this experiment. However, salt contents in shrimp pastes with garlic at 0%, 3%, and 5% after 90 days of fermentation were close to 28.05–42.48% (dry basis) of commercial Kapi (Kongpun & Kongrat, 2013) but lower than reported of Rujirapong et al (2020) which salt content was 24.26 ± 1.04%. The addition of garlic did not change protein, fat, ash, carbohydrate, or salt, as expected.…”