Abstract Traditional shrimp paste was produced by Litopenaeus vannamei head as a low-priced by-product instead of the tradition raw material. Partial replacement of sodium chloride with potassium chloride at 0%, 30% and 50% was done to reduce risk of hypertension. The reduction of aw and increment of pH, total volatile bases nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS) and degree of hydrolysis (DH) were found in all treatments. After fermentation for 90 d, total viable count (TVC) and lactic acid bacteria (LAB) decreased, with no pathogenic microorganisms found. Angiotensin-converting enzyme (ACE) Inhibition (%) of shrimp head was close to captopril at 2.17 ng/mL but lower than shrimp head paste and captopril at 4.35 ng/mL. Sensory score of all treatments were lower than that of commercial shrimp paste. Partial replacement of sodium chloride with potassium chloride at 50% can be done in shrimp head paste but further study required to improve consumer acceptability.

Abstract This study was designed to evaluate the changes number of cells of the two selected probiotic bacteria, B. longum TISTR2195 and L. plantarum TISTR1465, and yeast S. cerevisiae TISTR8656. The microorganisms were cultured in two types of media, namely selective media and protein base model. Selective media were divided into 4 sub-groups: with 2% glucose added as a positive control (i), inulin (ii), fructo-oligosaccharide (FOS) (iii), and without added carbon source as negative control (iv). Protein base media had chicken egg and coconut juice, baker’s yeast and potassium chloride (i), with 9% FOS (ii), or inulin (iii), or 7.34% whey protein (iv) to verify growth. All the probiotics were able to utilize inulin and FOS to growth. The numbers of cells increased with incubation time. However, L. plantarum produced an acidic in the selective culture medium significantly. Protein based with FOS and inulin added supported all probiotics growth. In addition, acetic acid content was the highest among short-chain fatty acids (SCFAs) produced. B. longum produced acetic acid very fast within 24 h. L. plantarum cultured in inulin added provided the peak level of acetic acid at 72 h. However, S. cerevisiae tended to decrease the SCFAs with incubation time.

Abstract The significantly decreased availability of the main raw materials for making shrimp paste is a big problem, while most by-products from shrimp processing, especially head, are not yet properly used. Therefore, using shrimp head for shrimp paste production is well motivated. However, traditional shrimp paste is high in salt and can impact health via hypertension, kidney, or cardiovascular disease. This study aimed to produce a reduced sodium shrimp head paste, using 12, 14 or 16-fold amount of shrimp heads relative to salt. The salted shrimp head was fermented for 14-16 hr. Thereafter, it was dried at 60 °C, then ground and fermented further for 30 d. The paste was dried again to 40-45% moisture content and fermented for another 90 d. The total viable count and lactic acid bacteria significantly decreased in all treatments, and no pathogenic microorganisms were detected. After fermentation for 90 d, the aw had decreased in all treatments. The highest shrimp head proportion (16:1) exhibited the highest total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) contents. In conclusion, shrimp head can serve as an alternative raw material in shrimp paste with comparatively low salt content that may reduce the risks of hypertension, cardiovascular disease, and stroke.