Abstract

Nguyen Phuoc Minh¹, Pham Thi Le Pha², Nguyen Hong Tham³ and Nguyen Thi Van Linh⁴

DOI : http://dx.doi.org/10.13005/ojc/350157

White shrimp (Litopenaeus vannamei) is a very important food due to high protein content and nutritional value.  Galanga (Alpinia galanga) is highly evaluated as their specific flavor and aroma as well as plenty healthy effects. Fermentation is considered as a common approach in food storage; it contributes an essential duty in improvement of nutritional and functional characteristic of foodstuff. Pickled shimp has good source of peptides and amino acids. Therefore, objective of this research focused on different technical aspects such as the effect of NaCl, CaCl₂, sugar and ethanol concentration used for primary treatment; galangal ratio mixing with shrimp, fermentation temperature and time influencing to the amino acid content, pH, water activity and sensory characteristics galangal-pickled shrimp. Results revealed that 15% of NaCl, 2.0% of CaCl₂, 10% of sucrose, 8% of ethanol addition together with 10% sliced galangal in shrimp mixture; fermentation at 28^oC for 28 days, the final galangal-pickled shrimp had the good a pleasant taste and appearance. This delicious pickled shrimp was highly welcomed by customers.

Ethanol; Galangal; Pickle; Salt; Sugar; White Shrimp

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