Development of Reduced-Sodium Shrimp Paste Using NaCl-KCl Substitution for Takaey Community Enterprise in Tha Chang District, Suratthani Province
Article Sidebar
Main Article Content
Abstract
This study aimed to develop reduced-sodium shrimp paste and shrimp paste powder by partially substituting sodium chloride (NaCl) with potassium chloride (KCl) combined with flavor modifiers to enhance products from the Takaey community enterprise, Surat Thani Province, Thailand. Shrimp paste was produced using NaCl:KCl ratios of 100:0, 75:25, 50:50, and 0:100, supplemented with 1% taurine and 0.1% ascorbic acid, and fermented for 180 days. The results showed an average yield of approximately 50%, moisture content of 45–50%, water activity of 0.70–0.80, decreasing L*, a*, and b* values, and a slight pH reduction from 8.0 to 7.7 during fermentation. Sodium content ranged from 730 to 895 mg per serving (15 g), depending on salt ratio. The NaCl:KCl 50:50 formulation showed good sensory acceptance and achieved a 47% sodium reduction compared with traditional Takaey shrimp paste. When processed into shrimp paste powder by hot-air drying at 60 °C for 8 h, the product contained 4.70% moisture, water activity of 0.38, and sodium content of 530 mg per serving (9 g), corresponding to a 52% reduction. The developed products met microbiological quality standards and can be claimed as “reduced sodium,” demonstrating the potential of food technology for sustainable community-based product development.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in articles published in the Journal of Advanced Development in Engineering and Science are the opinions and responsibility of the article's author. The journal editors do not need to agree or share any responsibility.
Articles, information, content, etc. that are published in the Journal of Advanced Development in Engineering and Science are copyrighted by the Journal of Advanced Development in Engineering and Science. If any person or organization wishes to publish all or any part of it or to do anything. Only prior written permission from the Journal of Advanced Development in Engineering and Science is required.
References
World Health Organization. (2023). Sodium Reduction (Fact Sheet). Available from https://www.who.int/news-room/fact-sheets/detail/sodium-reduction. Accessed date: 25 September 2025.
Department of Disease Control, Ministry of Public Health. (2020). National Strategy for Salt and Sodium Reduction in Thailand (2016–2025). Available from https://ddc .moph.go.th/uploads/publish/1069820201102080455.pdf. Accessed date: 5 March 2025. (in Thai)
Rujirapong, C., et al. (2023). Quality Changes When Replacing NaCl With KCl in Shrimp Head Paste. Food Science and Technology (Campinas), 43, e108121.
Mahannopkul, W., & Yossaksri, J. (2018). Development of Salt Substitute for Reduction of Sodium in Ready to Eat Mushroom Soup and Snack Foods. Bulletin of Applied Sciences, 7(7), 77-88. (in Thai)
Stokkers, G. J., & Altena, E. (2010). Process to Prepare a Low-Sodium Salt Product, Product Obtainable Thereby and the Use Thereof. Available from https://patents. google.com/patent/ES2586063T3/en. Accessed date: 3 January 2025.
Rojsunthornkitit, K., et al. (2019). Effects of Sodium Replacement in Fermented Shrimp Paste During Fermented Process on Antioxidation Properties (Research report). Phitsanulok: Naresuan University. (in Thai)
AOAC International. (2019). Official Methods of Analysis (21st ed.). AOAC International.
U.S. Food and Drug Administration. (2020). Bacteriological Analytical Manual (BAM). Available from https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam. Accessed date: 10 January 2025.
Thai Industrial Standards Institute. (2006). Community Product Standard for Shrimp Paste (CPS 61/2006). Ministry of Industry. (in Thai)
Vidal, V. A. S., et al. (2019). Understanding the Effect of Different Chloride Salts on Water Behavior in a Salted Meat Matrix During 180 Days of Shelf Life. Food Research International, 125, 108631.
U.S. Food and Drug Administration. (2012). Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Available from https://www.fda.gov/ media/83271/download. Accessed date: 10 January 2025.
Jay, J. M., et al. (2005). Modern Food Microbiology (7th ed.). Springer.
Barbosa-Cánovas, G. V., et al. (2007). Water Activity in Foods: Fundamentals and Applications. Blackwell Publishing.
Ministry of Public Health. (1998). Notification of the Ministry of Public Health (No. 182 B.E. 2541 [1998]): Nutrition Labeling. Royal Thai Government Gazette. (in Thai)
Thai Food and Drug Administration. (2020). Clarification of the Notification of the Ministry of Public Health (No. 416) B.E. 2563 (2020) Regarding Microbiological Standards, Criteria, Conditions, and Analytical Methods for Pathogenic Microorganisms in Foods. Ministry of Public Health. (in Thai)
Sumardianto, A., et al. (2024). Sodium Content in Fermented Shrimp Paste With Varying Packaging Materials. Food Research, 8(3), 187-191.
Steinkraus, K. H. (2002). Handbook of Indigenous Fermented Foods (2nd ed.). Marcel Dekker.
Lin, X., et al. (2021). Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives. Journal of Agricultural and Food Chemistry, 69(29), 8065–8080.
Pongsetkul, J., et al. (2014). Chemical Composition and Physical Properties of Salted Shrimp Paste (Kapi) Produced in Thailand. International Aquatic Research, 6, 155–166.
Gu, M., et al. (2025). A Novel Fermentation Process for Low Salt Shrimp Paste Based on Microbial Diversity and Physicochemical Properties Analysis. Food Chemistry: X, 27, 102465.
Kleekayai, T., et al. (2014). Characterization and In Vitro Biological Activities of Thai Traditional Fermented Shrimp Pastes. Journal of Food Science and Technology, 52(3), 1839–1848.
Fellows, P. (2017). Food Processing Technology: Principles and Practice (4th ed.). Woodhead Publishing.
Lelieveld, H. L., et al. (2005). Microbiology and Safety of Foods (2nd ed.). Springer.
Kobayashi, T., et al. (2003). Isolation and Characterization of Halophilic Lactic Acid Bacteria Isolated From “Terasi” Shrimp Paste: A Traditional Fermented Seafood Products in Indonesia. The Journal of General and Applied Microbiology, 49(5), 279–286.
Pakdeeto, A., et al. (2007). Lentibacillus kapialis sp. nov., From Fermented Shrimp Paste in Thailand. International Journal of Systematic and Evolutionary Microbiology, 57(2), 364–369.
Tanasupawat, S., & Visessanguan, W. (2008). Thai Fermented Foods. In E. R. Farnworth (Ed.), Handbook of Fermented Functional Foods (2nd ed., p. 495–512). CRC Press.
Sheu, S.-Y., et al. (2011). Allobacillus halotolerans gen. nov., sp. nov., Isolated From Shrimp Paste. International Journal of Systematic and Evolutionary Microbiology, 61(5), 1023–1027.
Shahidi, F., & Zhong, Y. (2010). Lipid Oxidation and Improving the Oxidative Stability. Chemical Society Reviews, 39(11), 4067–4079.
Tamang, J. P., et al. (2016). Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in Microbiology, 7, 377.
