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dc.contributor.authorPongsetkul, J.
dc.contributor.authorBenjakul, S.
dc.contributor.authorSumpavapol, P.
dc.contributor.authorVongkamjan, K.
dc.contributor.authorOsako, K.
dc.coverage.spatialThailanden_US
dc.date.accessioned2020-02-19T06:02:38Z
dc.date.available2020-02-19T06:02:38Z
dc.date.issued2019
dc.identifier.issn1562-2916
dc.identifier.urihttp://hdl.handle.net/1834/16369
dc.description.abstractChemical 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.en_US
dc.language.isoenen_US
dc.relation.urihttp://jifro.iren_US
dc.subject.otherAcetes vulgarisen_US
dc.subject.otherMacrobrachium lanchesterien_US
dc.titleChemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesterien_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue4en_US
dc.bibliographicCitation.titleIranian Journal of Fisheries Scienceen_US
dc.bibliographicCitation.volume18en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.1101-1114en_US
dc.subject.asfaShrimpen_US
dc.subject.asfaChemical compositionen_US
dc.subject.asfaVolatileen_US
dc.subject.asfaIntensityen_US
dc.subject.asfaSensoryen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:17Z


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