مرکز منطقه ای اطلاع رساني علوم و فناوري - Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri

Author/Authors :

Pongsetkul, J Department of Food Technology - Faculty of Agro-Industry - Prince of Songkla University, Songkhla, Thailand , Benjakul, S Department of Food Technology - Faculty of Agro-Industry - Prince of Songkla University, Songkhla, Thailand , Sumpavapol, P Department of Food Technology - Faculty of Agro-Industry - Prince of Songkla University, Songkhla, Thailand , Vongkamjan, K Department of Food Technology - Faculty of Agro-Industry - Prince of Songkla University, Songkhla, Thailand , Osako, K Department of Food Science and Technology - Tokyo University of Marine Science and Technology, Japan

Abstract :

Chemical compositions, volatile compounds and sensory property of Kapi produced from two shrimp species, Acetes vulgaris and Macrobrachium lanchesteri, were comparatively determined. Kapi produced from M. lanchesteri (KM) had the higher protein content but lower fat content, compared with that from A. vulgaris (KA) (p < 0.05). However, KA showed higher browning intensity (A420) and fluorescence intensity than KM, indicating browner and more yellowish color of the former. Both KA and KM contained varying volatile compounds, but N-containing compounds were predominant. Based on principal component analysis (PCA) of KA, KM and commercial Kapi, the intensity of N-containing compounds correlated well with sensory property. KA generally contained higher N-containing compounds and had higher flavor and overall likeness scores, compared with KM. Thus, A. vulgaris could serve as a potential alternative raw material for Kapi production. Chemical compositions, volatile compounds and sensory property of Kapi produced from two shrimp species, Acetes vulgaris and Macrobrachium lanchesteri, were comparatively determined. Relationships between the volatiles and sensory scores of the samples, compared with commercial Kapi samples, were also investigated using principal component analysis (PCA). Kapi produced from M. lanchesteri (KM) had the higher protein content but lower fat content, compared with that from A. vulgaris (KA) (p < 0.05). However, KA showed higher browning intensity (A420) and fluorescence intensity than KM, indicating browner and more yellowish color of the former. Both KA and KM contained varying volatile compounds, but N-containing compounds were predominant. Based on PCA of KA, KM and commercial Kapi, the intensity of N-containing compounds correlated well with sensory property. KA generally contained higher N-containing compounds and had higher flavor and overall likeness scores, compared with KM. Thus, A. vulgaris could serve as a potential alternative raw material for Kapi production.