Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources

Nakamura, Ayaka; Kondo, Anrin; Takahashi, Hiroki; Keeratipibul, Suwimon; Kuda, Takashi; Kimura, Bon

doi:10.1016/j.lwt.2021.112763

Cited by 10 publications

(4 citation statements)

References 27 publications

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“…In this study, there existed variations in the physicochemical parameters of DSSP depending on the source ( Table 1 ). The pH values of the DSSP samples ranged from 4.22 to 6.84, which were similar to those previously reported ( Nakamura et al, 2022 ). Additionally, the TA content varied from 3.30 to 27.54 g/kg.…”

Section: Resultssupporting

confidence: 89%

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

Song,

Liao,

Zhou

et al. 2024

Food Chemistry: X

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Section: Resultssupporting

confidence: 89%

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

Song,

Liao,

Zhou

et al. 2024

Food Chemistry: X

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“…Normally, microorganism in fermented foods is in the range of 5.00-8.00 log CFU/g sample [18]. For this product, the presence of LAB but not dominant was stated as reported by Pongsetkul et al [19] and Nakamura et al [20]. Moreover, the amount of yeast and mold count, accountable for 0.65 log CFU/g sample, was in the range of the standard, which is regulated as not more than 3.00 log CFU/g sample [6], while all pathogens including Salmonella spp., S. aureus, B. cereus, C. perfringens and E. coli were found below the standard limit [6].…”

Section: Quality Characteristics Of Salted Shrimp Pastementioning

confidence: 61%

“…In contrast, the amount of LAB found in VB was higher than others at all period tests ( p≤ 0.05) and reached > 3.00 log CFU/g sample within the 9th month of storage. Normally, LAB is not the predominant bacteria found in shrimp paste [20]. However, high amount of LAB found in VB may because the packaging conditions (vacuum, no air) are suitable for these types of microorganisms.…”

Section: Changes In Microbial Populationmentioning

confidence: 98%

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

2022

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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.

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“…Salmonella sp. that contaminates shrimp paste can grow rapidly due to hot and humid environmental conditions (Nakamura, et. al., 2022).…”

Section: Discussionmentioning

confidence: 99%

Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products

Sukmawati

Yunita²,

Sipriyadi³

et al. 2022

BIO

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South Sorong, West Papua, is one of the areas that produce rebon shrimp. Rebon shrimp can be made into fermented products such as rebon shrimp paste (terasi) or acidic rebon shrimp paste (cincalok). Terasi is a food additive that functions as a seasoning or flavoring, while cincalok is a fermented food added with salt and rice. The objective of this study was to determine the contamination of E. coli and Salmonella in fermented rebon shrimp products. This study was a descriptive study by describing the presence or absence of contamination by E. coli and Salmonella sp. on rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok). The study concluded that the samples of rebon shrimp paste (terasi) and acidic rebon shrimp paste (cincalok) in South Sorong were safe from contamination by Escherichia coli and Salmonella sp. According to the Indonesian National Standards Agency, fermented fish products with or without salt, good and suitable products for consumption are those that are negative for Salmonella, V. cholera, Escherichia coli with a limit of <3 MPN/g and Staphylococcus aureus should be <1 x103 colonies/g.

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Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources

Cited by 10 publications

References 27 publications

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

Correlation between physicochemical properties, flavor characteristics and microbial community structure in Dushan shrimp sour paste

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

Analysis of escherichia coli dan salmonella sp. in shrimp fermentation products

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