[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
Main Menu
Home::
Journal Information::
Articles archive::
Registration::
For Authors::
For Reviewers::
Contact us::
Site Facilities::
Webmail::
Publication Ethics::
::
Indexed & full text in

AWT IMAGE 

..
Journal's Impact Factor

 

             "If you have any questions or concerns, please contact us by email

 "ijfs.ifro(at)yahoo.com"
Journal`s Impact Factor 2023:0.985
SJR: Q3
Journal's Impact Factor ISC 2020: 0.476

 

..
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
Abstract in

 پایگاه استنادی علوم جهان اسلام (ISC)

پایگاه اطلاعات جهاد دانشگاهی (SID) 



بانک نشریات کشور (مگیران)


https://www.stomaeduj.com/wp-content/uploads/2019/12/publons.png





scholar.google

..

..
Journal DOI

AWT IMAGE
Journal DOI

10.18869/acadpub.ijfs
 

..
:: Volume 18, Issue 4 (2019) ::
IJFS 2019, 18 Back to browse issues page
Short communication:Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri
J Pongsetkul , S Benjakul * , P Sumpavapol , K Vongkamjan , K Osako
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112 , sootatwat.b@psu.ac.th
Abstract:   (3215 Views)

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.

Keywords: Acetes vulgaris, Macrobrachium lanchesteri, Kapi, Volatile compounds, Sensory properties
Full-Text [PDF 515 kb]   (1728 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2017/03/11 | Accepted: 2017/10/17 | Published: 2019/09/19
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Pongsetkul J, Benjakul S, Sumpavapol P, Vongkamjan K, Osako K. Short communication:Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri. IJFS 2019; 18 (4) :1101-1114
URL: http://jifro.ir/article-1-2641-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 18, Issue 4 (2019) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.06 seconds with 45 queries by YEKTAWEB 4645