INFLUENCE OF SALT CONCENTRATION ON THE QUALITY OF SERGESTID SHRIMP (Acetes sp.) PASTE

Local communities in Sarangani Province and General Santos City produce shrimp paste but salting ratios have not been standardized and studies on these procedures are currently lacking. This study evaluated the effect of salt concentration on the quality of sergestid shrimp paste. Specifically, it determined the effects of adding salt in three concentrations (6:1, 3:1, 2:1 shrimp to salt) on the microbial load, organoleptic characteristics, and histamine level of shrimp paste. The microbial load of sergestid paste did not vary significantly (p>0.05) throughout the study period, indicating the preservative action of salt at all concentrations. Samples contained moulds at Day 0 which may indicate contamination from the environment. materials used, or handling. Salt lowered the water activity and created a hyperosmotic environment that resulted to the death of initial mould population. Histamine content of shrimp paste was 10.26 to 20.63 ppm on Day 0 and increased to 18.31 to 31.02 ppm on Day 28. This was attributed to the growth of histamine -producing bacteria in shrimps. The acceptability of appearance and odour of the treatments did not vary significantly (p>0.05). All treatments were described as light pink in colour until Day 14 and turned dark pink afterwards as an effect of salt concentration. Treatments I and II consistently had pleasant odour but treatment III possessed a tang odour. The acceptability of texture and flavour of samples varied (p<0.05) only on Day 14. The consistency varied from rough to soft and soft to firm depending on how long the fermented shrimp was allowed to dry in the sun. The fermentation or salting process allowed the development of tasty shrimp paste on day 14 from the previously salty flavour. All treatments were considered acceptable throughout the study period with panelists rating them as “like moderately” to “like very much.”