Effects of low sodium chloride substitutes on physico-chemical and sensory properties of kapi, a fermented shrimp paste, during fermentation

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 (P0.05). The samples using sodium chloride substitute contented lower sodium chloride than control (100% NaCl) (P0.05). 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 (P0.05). The percentage of inhibition DPPH and ABTS radical scavenging activity significant increased (P0.05) 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 (P0.05), there was no significant difference from 100% NaCl.