Background: This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste. Methods: The quality characteristics studied were: chemical composition, amino acids, minerals, fatty acids, cholesterol, water activity, pH, and salinity. Results: The moisture and salinity content were highest in Belacan (p < 0.05). The fat and ash content, Mg, Na, unsaturated fatty acids, and polyunsaturated fatty acids were highest in the Korean fermented Saewoojeot shrimp paste. Conclusion: The protein content, pH, water activity Ca, Fe, K, P, Zn,...
Abstract The Pacific white shrimp, Litopenaeus vannamei, is an important fisheries resource in China...
Shrimp paste or belacan production is still largely a cottage industry that generated additional inc...
Not AvailableThe present study evaluated the quality changes of potassium sorbate, sodium metasulphi...
AbstractBackgroundThis study was conducted to compare the quality characteristics between shrimp pas...
Two different types of fermented shrimps locally known as belacan and cincaluk are amongst the most ...
Shrimp Paste (Ngapi) is an important source of low cost dietary protein. Ngapi means “pressed fish”...
ABSTRACT It is very common that to fit with the market segment, processor produces varied quality gr...
The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia ...
Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingr...
1031-1039Terasies are traditional salty seafoods used in almost every food in Indonesia. The product...
The purpose of this study was to determine the level of preservatives in home-made shrimp paste prod...
AbstractKlongkone shrimp paste is a very well known Thai fermented shrimp paste product from Samut S...
The planktonic shrimp (Acetes indicus) is known as ‘geragau’ by local people in Malaysia. The fermen...
The shrimp paste products is one of the traditionally processed products by fermentation. Shrimp pas...
Chilli shrimp paste is a traditional Southeast Asian condiment, usually consumed uncooked as a side ...
Abstract The Pacific white shrimp, Litopenaeus vannamei, is an important fisheries resource in China...
Shrimp paste or belacan production is still largely a cottage industry that generated additional inc...
Not AvailableThe present study evaluated the quality changes of potassium sorbate, sodium metasulphi...
AbstractBackgroundThis study was conducted to compare the quality characteristics between shrimp pas...
Two different types of fermented shrimps locally known as belacan and cincaluk are amongst the most ...
Shrimp Paste (Ngapi) is an important source of low cost dietary protein. Ngapi means “pressed fish”...
ABSTRACT It is very common that to fit with the market segment, processor produces varied quality gr...
The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia ...
Quality changes of salted shrimp paste, one of the most popular traditional Thai fermented food ingr...
1031-1039Terasies are traditional salty seafoods used in almost every food in Indonesia. The product...
The purpose of this study was to determine the level of preservatives in home-made shrimp paste prod...
AbstractKlongkone shrimp paste is a very well known Thai fermented shrimp paste product from Samut S...
The planktonic shrimp (Acetes indicus) is known as ‘geragau’ by local people in Malaysia. The fermen...
The shrimp paste products is one of the traditionally processed products by fermentation. Shrimp pas...
Chilli shrimp paste is a traditional Southeast Asian condiment, usually consumed uncooked as a side ...
Abstract The Pacific white shrimp, Litopenaeus vannamei, is an important fisheries resource in China...
Shrimp paste or belacan production is still largely a cottage industry that generated additional inc...
Not AvailableThe present study evaluated the quality changes of potassium sorbate, sodium metasulphi...