Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Authors

• Jaksuma Pongsetkul ¹
• Soottawat Benjakul ¹
• Punnanee Sampavapol ¹
• Kazufumi Osako ²
• Nandhsha Faithong ¹

¹ Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand

² Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 5-7 Konan 4, Minatoku, Tokyo 108-8477, Japan

10.1007/s40071-014-0076-4

Abstract

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 Aw 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 of 47.10–60.43 and DC 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

Keywords

• Salted shrimp paste
• Fermented food
• Kapi
• Nutrition

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