Ffects of low sodium chloride substitutes on physico-chemical and sensory properties of kapi, a fermented shrimp paste, during fermentation

fermentation period were investigated. Changes in sodium chloride content, thiobarbituric acid reactive substances (TBARS),
antioxidant activities as determined by DPPH (1, 1-diphenyl-2-picryl hydrazine) and ABTS (2,2-axino-bis (3-ethylbenzothiazoline-6-
sulfonic acid) radical, water activity (Aw), color values, weight loss content and sensory evaluation were monitored. During
fermentation, the Aw was decreased in all samples (P0.05). The samples using sodium chloride substitute contented lower sodium
chloride than control (100% NaCl) (P0.05). We found that a replacement by KCl and CaCl2 decreased intensity of reactions to lipid
oxidation, while 100% NaCl had a significantly higher TBARS value than other samples (P0.05). The percentage of inhibition DPPH
and ABTS radical scavenging activity significant increased (P0.05) with increasing fermentation periods, but there was no significant
difference between treatments. The result of sensory evaluation revealed that fermented shrimp paste with 25 and 50% KCl had the
highest overall acceptance scores with the CaCl2 replacement (P0.05), there was no significant difference from 100% NaCl.