Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers

Abstract

Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingredients, stored in different packaging containers including polypropylene containers (PP), polyethylene terephthalate containers (PET), glass jar containers (GJ) as well as LLDPE/Nylon vacuum bags (VB) at room temperature (28 ± 1 °C) for 15 months were studied. The relationship between quality attributes (i.e., volatiles, browning index (A420), biogenic amines, TBARS) and consumer acceptability as indicated by sensory scores were also investigated using principal component analysis (PCA). During storage, some desirable quality characteristics of shrimp paste were improved as indicated by the higher sensory scores of all samples when stored for 6 months, compared with the sample at day 0 (p ≤ 0.05). However, further changes in all compositions when extended storage time can conversely diminish those desirable characteristics and led to lowering consumers’ acceptability. In this study, GJ seem to be the most potential packaging for preserving original products’ quality during storage for this product since it exhibited the lower rate of quality changing than others throughout the storage. Conversely, VB exhibited unique volatiles and microbial profiles, compared with others, which led to the lowest sensory scores at all period test (p ≤ 0.05), implying that vacuum conditions may not be suitable for the storage of this product. Moreover, based on PCA results, the intensity of nitrogen-containing compounds correlated well with sensory acceptability, particularly flavor-likeness. Our study provides useful knowledge for understanding the different quality characteristics, particularly flavors, associated with different packaging containers during prolonged storage of salted shrimp paste.

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

“…The results indicated that lipid oxidation occurred at the highest level in the breast cuts, compared to the others, corresponding well with the highest UFA found in this sample. However, various studies identified values of 2-2.25 mg MDA/kg per sample as the recognized limit for no rancidity in meat and meat products [2,4,15]. As a consequence, the TBARS value in all the goat primal cuts ranged from 0.20 to 0.35 mg MDA/kg per sample, which did not exceed the approved limit value.…”

“…Lipid (0.1 g) was dissolved in 5.0 mL of isooctane and subjected to absorbance measurement at 234 nm using a UV-1601 spectrophotometer (Shimadzu, Japan). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value were measured [15]. For PV measurement, cumene hydroperoxide (0.5-2 ppm) was used for a standard curve (y = 0.5603X + 0.1724, R 2 = 0.9858) and the results were expressed as mg hydroperoxide/kg sample.…”

Improving the safety and quality of fermented shrimp paste (terasi) through supplementation of betel leaf (Piper betle L.) essential oil

“…The shrimp paste samples were diluted in peptone water containing 0.85% NaCl in serial tenfold steps prior to application onto agar by the spread plate technique and followed by incubation. The total viable count was analyzed using a standard plate count agar (pH 7.5) according to Bacteriological Analytical Manual (BAM) as previously described (18). The lactic acid bacteria count was performed using De Man-Rogosa-Sharpe (MRS) agar (19).…”

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

“…Previous studies (Yunilas et al 2019;Wang et al 2022;Baena et al 2022) emphasized that interactions among substrates, incubation periods, and the types and quantities of enzymes influence the degradation of crude fibers. The fermentation rate significantly affects enzymes produced in the medium (Pongsetkul et al 2022).…”