Quality changes when replacing NaCl with KCl in shrimp head paste

RUJIRAPONG, Chanonkarn; SIRIPONGVUTIKORN, Sunisa; USAWAKESMANEE, Worapong; WANIKORN, Bandhita

doi:10.1590/fst.108121

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.108121 copy

Quality changes when replacing NaCl with KCl in shrimp head paste

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Traditional shrimp paste was produced by Litopenaeus vannamei head as a low-priced by-product instead of the tradition raw material. Partial replacement of sodium chloride with potassium chloride at 0%, 30% and 50% was done to reduce risk of hypertension. The reduction of a_w and increment of pH, total volatile bases nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS) and degree of hydrolysis (DH) were found in all treatments. After fermentation for 90 d, total viable count (TVC) and lactic acid bacteria (LAB) decreased, with no pathogenic microorganisms found. Angiotensin-converting enzyme (ACE) Inhibition (%) of shrimp head was close to captopril at 2.17 ng/mL but lower than shrimp head paste and captopril at 4.35 ng/mL. Sensory score of all treatments were lower than that of commercial shrimp paste. Partial replacement of sodium chloride with potassium chloride at 50% can be done in shrimp head paste but further study required to improve consumer acceptability.

Keywords:
shrimp paste; fermentation; reduce sodium; potassium chloride; by-product

Sample	Proximate compositions (%) (dry basis except moisture)
Sample	Moisture	Protein	Fat	Ash	Carbohydrate	Salt
Head	76.54 ±	54.39 ±	6.35 ±	18.97 ±	20.29 ±	14.32 ±
Head	1.40^a	0.38^a	0.05^a	0.78^d	0.70^b	0.55^c
1	42.72 ±	33.25 ±	5.39 ±	36.80 ±	24.56 ±	27.78 ±
1	0.76^bc	1.12^b	0.08^b	0.28^c	0.77^a	0.24^ab
2	40.82 ±	34.03 ±	3.38 ±	39.51 ±	23.08 ±	27.03 ±
2	0.93^c	1.51^b	0.26^c	0.76^b	1.63^ab	0.58^b
3	43.30 ±	32.05 ±	3.42 ±	41.33 ±	23.20 ±	28.28 ±
3	0.25^b	1.02^b	0.07^c	0.35^a	1.32^ab	0.29^a

Sample	Treatment
Sample	Appearance	Color	Texture	Odor	Taste	Overall
1	6.02 ±	6.13 ±	5.87 ±	6.25 ±	6.48 ±	6.18 ±
1	1.02^b	1.18^b	1.12^b	1.13^b	1.12^b	1.05^b
2	6.07 ±	6.18 ±	5.71 ±	5.83 ±	5.85 ±	5.79 ±
2	0.95^b	1.01^b	1.14^b	1.11^b	1.18^b	1.15^b
3	5.86 ±	6.13 ±	5.76 ±	5.81 ±	6.21 ±	6.08 ±
3	1.28^b	1.14^b	1.22^b	1.28^b	1.32^b	1.31^b
Commercial shrimp paste	7.60 ±	7.67 ±	7.50 ±	7.58 ±	7.55 ±	7.64 ±
Commercial shrimp paste	0.96^a	0.88^a	0.86^a	1.11^a	1.12^a	1.09^a

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[1] *Corresponding author: sunisa.s@psu.ac.th