Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 1 de 1
Filtrar
Adicionar filtros








Intervalo de ano
1.
Artigo em Inglês | IMSEAR | ID: sea-176997

RESUMO

Thai traditional fermented shrimp paste (Ka-pi) is widely consumed as condiment and seasoning ingredient in Thailand. Chemical and physical properties of thirteen shrimp paste samples were examined. The water content and water activity (Aw) of the products ranged from 33.95-52.19 % and 0.64-0.72, respectively while salt concentration was 7.00 to 10.85 %. The nitrogen content varied from 2.87 to 6.85 % (w/w). KS1 showed the highest protein content (42.8 %) followed by SP1 and SP3 (42.4 and 41.3 %), respectively. The predominant amino acids were glutamic acid (70.1-593.9 μg/g), lysine (112.7-546.3 μg/g) and leucine (29.5-544.9 μg/g). Total bacterial cell count in the samples ranged from 1.3x103 - 2.9x105 cfu g-1 while lactic acid bacteria (LAB) were not detected. This study will be provided the information for improving the quality of products in manufacture to meet the demand of consumer.

SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA