Physicochemical characteristics of shrimp paste (belacan) produced in selected area in Malacca, Penang and Terengganu

Abstract

Belacan is a traditional fermented shrimp paste produced by fermenting tiny shrimp with salt. Belacan or shrimp paste is well established as one of the main condiments in Malaysian cuisine. It is normally used as a flavoring ingredient in most spiced foods especially for seafood dishes. Therefore, belacan provides the strong and complicated umami taste. Belacan products from three various state of production which is Malacca, Penang and Terengganu were analyzed to determine their physicochemical characteristics and make the comparison. The levels or contents of amino acids profile, salt content, moisture, protein, fat, ash, carbohydrate, pH, texture and color profile in all samples range from 1107.45 to 1733.50 mg/lg, 20.00 % to 25.79 %, 32.11 % to 44.42 %, 25.32 % to 34.88 %, 1.02 % to 3.35 %, 24.08 % to 33.63 %, 0.44 % to 8.42 %, 7.06 to 7.46, 4410.43 to 6688.00 force(g), while for color profile value L * ranged between 31.93 to 55.19, for a* ranged between 2.83 to 7.93 and for b* ranged 9.84 to 13.10, respectively. Of all amino acids determined, glutamic acid dominated in all be/acan samples that contribute to the umami taste. Also aspartic acid, arginine, leucine and histidine were found to be the predominant amino acids in all belacan samples. These results also indicate that belacan products content high essential amino acids, which suggested that belacan will contribute significantly to the supply of essential amino acids in the diet. However, all belacan samples indicate high salt content, so that having limited nutritive value because only small quantities can be consumed at each meal.