Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10195943 | PMC |
| http://dx.doi.org/10.1007/s10068-023-01246-9 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.
Food Sci Nutr
October 2024
College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization Dalian Minzu University, Ministry of Education Dalian Liaoning China.
Article Synopsis
- This study examines the preparation of shrimp paste using Antarctic krill and compares two cooking methods: stir-frying and steaming.
- It evaluates how different salt concentrations and processing techniques affect the flavor compounds in the shrimp paste.
- The analysis utilized an electronic nose and gas chromatography-ion mobility spectrometry, identifying 52 volatile flavor compounds, with a focus on their differences based on the cooking method used.
Antibacterial mechanism of atmospheric cold plasma against Pseudomonas fluorescens and Pseudomonas putida and its preservation application on in-packaged red shrimp paste.
Food Chem
February 2025
School of Food and Pharmacy, Zhejiang Ocean University, 316022, Zhoushan, China.
This study aimed to investigate the antibacterial mechanism of atmospheric cold plasma (ACP) against Pseudomonas fluorescens and Pseudomonas putida and its preservation effect on red shrimp paste. A reactive species (RS) assay showed that O, HO, and total nitric oxide were generated after ACP treatment, which possessed great potential for antibacterial and food preservation. In vitro antibacterial results showed that excess RS inhibited bacterial activity through cell membrane damage.
View Article and Find Full Text PDFAlleviating effect of SDSP202418 on exercise-induced fatigue in mice.
Front Microbiol
September 2024
College of Physical Education, Chengdu Sport University, Chengdu, China.
Article Synopsis
- A study examined the effects of SDSP202418, a compound isolated from shrimp paste, on fatigued mice, finding it significantly improved their exercise performance and extended their exhaustion time.
- The compound altered biochemical markers related to fatigue and activated the AMPK/PGC-1α pathway, leading to changes in muscle fiber expression and increased antioxidant enzyme levels in the liver and muscle.
- Additionally, SDSP202418 positively influenced gut microbiota, contributing to its antifatigue effects and highlighting its potential as a functional food component for post-exercise recovery.
Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.
Curr Res Food Sci
September 2024
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again for 28 days. To investigate the changes in their physicochemical indices: water content, volatile salt base nitrogen, malondialdehyde content, protein content and total colony count during fermentation. The flavour substances of shrimp paste samples at the 28 T were investigated by GC-IMS, and the results showed that 31 volatile components were determined.
View Article and Find Full Text PDFProteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by K-C3 inoculation.
Food Funct
September 2024
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON ( < 0.05) throughout 30 days of fermentation, indicating 's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!