Product Development of Less Sodium Fermented Shrimp “Kung-Jom”
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Abstract
This research aims to develop less-sodium fermented shrimp “Kung-Jom” product by investigating the effects of partially substituting sodium chloride (NaCl) with potassium chloride (KCl) in an optimal ratio. Kung-Jom Formula 2 (% NaCl : KCl = 4 : 2) was rated as the most preferred by panelists, with an overall acceptability score of 6.00±0.32 which contained 0.73% lactic acid and pH 4.02. Therefore, Kung-Jom Formula 2 was selected for further study. Shrimp was pre-cooked by blanching before fermentation in Kung-Jom Formula 2 and had a significantly higher product acceptance score than non-blanched less-sodium chloride fermented shrimp, with a mean score of 6.53±0.27 contained 0.88% lactic acid and pH 4.53. The utilization of herbal additives in the blanched shrimp fermentation process was also conducted. Less-sodium chloride Kung-Jom Formula 2, which was blanched and flavored with garlic, received the highest overall acceptability score of 7.87±0.16 containing 1.57% lactic acid and pH 4.60. Microbiological evaluation was performed on the developed Kung-Jom product and was microbiologically safe, as determined by the established standards. The chemical composition of the developed less-sodium chloride Kung-Jom were sodium 977.62 mg per 100 grams, 67.69 % moisture, 10.37% protein and total energy 111.36 kilocalories per 100 grams.
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