Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Surya, Reggie; Nugroho, David; Kamal, Nurkhalida; Tedjakusuma, Felicia

doi:10.1016/j.ijgfs.2022.100643

Cited by 15 publications

(11 citation statements)

References 32 publications

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“…Acrylamide, categorized as probably carcinogenic (Group 2A) according to the World Health Organization (WHO) [19], is primarily formed through non-enzymatic browning (Maillard reaction) between sugars and amino acid asparagine. In the shrimp paste production, acrylamide is particularly formed during the drying phase of shrimp paste production, where shrimp paste is exposed to heat [6]. The tolerable intake of acrylamide is set to a maximum value of 2.6 μg/kg bw daily [20].…”

Section: Resultsmentioning

confidence: 99%

“…Fermented shrimp paste was traditionally prepared as previously described [6] with some modifications. Planktonic shrimp and Moringa oleifera leaves were obtained from a local customary market in Jakarta, Indonesia.…”

Section: Shrimp Paste Preparationmentioning

confidence: 99%

“…Chemical analyses were carried out in accordance with established protocols [6]. The quantification of lipid peroxidation byproducts was conducted using the thiobarbituric acid reactive substances (TBARS) assay kit (Cayman Chemical) according to the manufacturer's instructions.…”

Section: Microbiological and Chemical Analysismentioning

confidence: 99%

“…However, notwithstanding their crucial contribution to flavor enhancement in terasi, numerous chemical reactions transpiring during the fermentation process can compromise its overall quality and safety. Such reactions encompass lipid oxidation and the formation of noxious compounds, including acrylamide and histamine [6]. It is noteworthy that acrylamide is classified as a probable carcinogen [7], while histamine has the potential to elicit allergic reactions in humans, a condition known as scombroid poisoning [8].…”

Section: Introductionmentioning

confidence: 99%

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Supplementation of Moringa oleifera leaves improves the safety and quality of fermented shrimp paste

Surya,

Megumi,

Nugroho

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Terasi is a traditional fermented shrimp paste popularly consumed in Indonesia. Despite its widespread popularity and distinctive flavor, terasi consumption should be approached with caution due to the presence of harmful compounds linked to its degradation and declining quality. These compounds, including allergenic histamine and potentially carcinogenic acrylamide, form during the fermentation of terasi as a result of various chemical reactions and microbial activities. The objective of the current research was to enhance the safety and quality of shrimp paste by introducing Moringa oleifera leaves, locally known as daun kelor, that are rich in antioxidants and antimicrobial compounds. The supplementation of M. oleifera leaves (5%(w/w) and 10%(w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented for 30 days. Moreover, the inclusion of M. oleifera leaves did not alter the sensory acceptance of terasi. Consequently, this study suggests that M. oleifera leaves have the potential to serve as an adjunct ingredient, enhancing both the safety and overall quality of terasi.

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Section: Resultsmentioning

confidence: 99%

Section: Shrimp Paste Preparationmentioning

confidence: 99%

Section: Microbiological and Chemical Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Supplementation of Moringa oleifera leaves improves the safety and quality of fermented shrimp paste

Surya,

Megumi,

Nugroho

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Lactic acid bacteria are mainly responsible for flavor development owing to the production of organic acids and other flavor components [5]. Despite being essential for flavor development in terasi, many chemical reactions often lead to reduction in its quality and safety, such as lipid oxidation and the formation of toxic compounds including acrylamide and histamine [6]. Acrylamide is a probable carcinogen [7] while histamine can evoke allergic reactions in humans known as scombroid poisoning [8].…”

Section: Introductionmentioning

confidence: 99%

Supplementation of Torch Ginger (Etlingera elatior) Flowers Improves the Quality and Safety of Traditional Fermented Shrimp Paste

Surya,

Nugroho

2024

BIO Web Conf.

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Terasi, a traditional fermented shrimp paste from Indonesia, is commonly made from salted planktonic shrimp (Acetes japonicus) undergoing spontaneous lactic acid fermentation. In spite of its broad use and appreciated distinctive flavor, consuming terasi could be injurious for human consumption due to the presence of toxic compounds that are related to its deterioration and quality decrease, such as the allergenic histamine and probably carcinogenic acrylamide. These compounds are formed during fermentation of terasi due to a plethora of chemical reactions and microbial activities. This study aimed to improve the quality and safety of shrimp paste by incorporating during its fermentation torch ginger (Etlingera elatior) flowers, locally known as bunga kecombrang, that are rich in antioxidants and antimicrobial compounds. These flowers are widely utilized in Indonesian cuisine. The supplementation of torch ginger flowers (5%(w/w) and 10% (w/w)) significantly reduced microbial growth, lipid peroxidation, as well as the formation of histamine and acrylamide in terasi fermented over a period of 30 days. In addition, the supplementation of 10% torch ginger flowers improved the sensory acceptance of terasi. Therefore, this study suggests the potential of torch ginger flowers as an additional ingredient to improve the safety and quality of terasi.

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Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

Jiang,

Liu,

Huang

et al. 2024

Food Science & Nutrition

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In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir‐fried and steaming, were analyzed, the main difference between the two methods being that stir‐frying involves putting the shrimp paste into a wok and stir‐frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography–ion mobility spectrometry (GC‐IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC‐IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

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Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Cited by 15 publications

References 32 publications

Supplementation of Moringa oleifera leaves improves the safety and quality of fermented shrimp paste

Supplementation of Moringa oleifera leaves improves the safety and quality of fermented shrimp paste

Supplementation of Torch Ginger (Etlingera elatior) Flowers Improves the Quality and Safety of Traditional Fermented Shrimp Paste

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS

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