EFFECTS OF LOW SODIUM CHLORIDE SUBSTITUTES ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KAPI, A FERMENTED SHRIMP PASTE, DURING FERMENTATION

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February – March 2020, vol. 9, no. 4
pages: 695-699
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2020.9.4.695-699
Abstract: The effects of low sodium chloride substitutes on physico-chemical and sensory properties of Kapi, a fermented shrimp paste during fermentation period were investigated. Changes in sodium chloride content, thiobarbituric acid reactive substances (TBARS), antioxidant activities as determined by DPPH (1, 1-diphenyl-2-picryl hydrazine) and ABTS (2,2-axino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical, water activity (Aw), color values, weight loss content and sensory evaluation were monitored. During fermentation, the Aw was decreased in all samples (P0.05). The samples using sodium chloride substitute contented lower sodium chloride than control (100% NaCl) (P0.05). We found that a replacement by KCl and CaCl2 decreased intensity of reactions to lipid oxidation, while 100% NaCl had a significantly higher TBARS value than other samples (P0.05). The percentage of inhibition DPPH and ABTS radical scavenging activity significant increased (P0.05) with increasing fermentation periods, but there was no significant difference between treatments. The result of sensory evaluation revealed that fermented shrimp paste with 25 and 50% KCl had the highest overall acceptance scores with the CaCl2 replacement (P0.05), there was no significant difference from 100% NaCl.
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