Chemical Composition and Antioxidant Activity of Klongkone Shrimp Paste

AbstractKlongkone shrimp paste is a very well known Thai fermented shrimp paste product from Samut Songkram province, Thailand. It is highly accepted by consumers due to its distinct aroma and taste. Chemical composition and antioxidant activity of fourteen samples of shrimp paste from local Klongkone producers were analyzed. It was revealed that the samples contained 37.36-46.85% moisture, 20.95-30.86% ash, 18.95-25.14% protein, 0.69-2.05% lipid, 4.27-17.96% carbohydrate and 19.78-22.96% salt. Water activity of the samples were in the range of 0.70-0.74. The antioxidant activity against 2, 2 diphenyl-1-picrylhydrazyl (DPPH) of the samples were ranging from 4.12 to 14.5 TE/g protein. The results indicated that Thai fermented shrimp paste products from Klongkone were good sources of nutrients as well as natural antioxidants. Moreover, the products are safe from food pathogens and can be kept at ambient temperatures