Thai traditional fermented fish paste Ka‐pi‐plaa : Chemical compositions and physical properties

Abstract

Fermentation plays an important role in food preservation as well as improvement of the nutritional and functional values of foods. For food rich in proteins, fermentation allows the cleavage of proteins by proteases to produce bioactive peptides, which substantially increase the biological properties of food (Steinkraus, 2002), and thus, fermented protein-enriched food products are good sources of peptides and amino acids for human consumption (Rajapakse et al., 2005). Fermentation of fish is the transformation of fish proteins into smaller compounds such as peptides, amino acids, and other nitrogenous compounds by the action of protease enzymes, and those small compounds are the important contributors to the flavor and aroma of fermented products (Pongsetkul et al., 2014).However, fermented fish prepared in the different countries are unique in their organoleptic properties because of the difference in the geographic location, environmental factors, food preference, and the availability of fish sources (Zang et al., 2019).

Untargeted GC-MS metabolomics combined with multivariate statistical analysis as an effective method for discriminating the geographical origin of shrimp paste

“…Shrimp paste is a highly appreciated traditional fermented condiment in China and other Southeast Asia regions relying on its unique avor, nutritional quality, and health-promoting properties. The research have indicated that shrimp paste is rich in functional components, including free amino acids, chitin, and other nutrients (Sripokar et al, 2022). Particularly, the shrimp paste is abundant in astaxanthin, a highly potent antioxidant known as super vitamin E, rendering it a valuable source of this essential nutrient (Liu et al, 2022).…”