Sodium content in fermented shrimp paste with varying packaging materials

Abstract

Shrimp and fish paste are fermented products with high amounts of added salt. Sodium (Na+ ) ions in salt are growth factors for halophilic lactic acid bacteria (LAB), essential in shrimp paste. However, an overabundance of Na+ negatively affects the human body and may increase blood pressure and the risk of heart attacks, strokes, kidney damage, and other health issues. Commercial shrimp paste can be found in various packaging materials. The permeability of the packaging material affects air availability during fermentation, which affects LAB growth and sodium levels. This study aimed to determine the effect different packaging materials have on rebon (Acetes sp.) shrimp paste sodium levels, precisely that of teak leaf, paper, and plastic. A completely randomized design and an experimental laboratory were used for the experiments. The data were analyzed using ANOVA and Honest Significant Differences tests. The different packaging materials significantly affected (P < 5%) the acidity, sodium levels, and total plate count (TPC) of LAB but did not affect the water activity or salt content. Shrimp paste consisted of 1.32±0.12% sodium when packaged in teak leaves, 1.51±0.08% in paper packaging, and 1.69±0.07% in plastic packaging. Teak leaves packaging resulted in shrimp paste with the lowest sodium content because of its many pores and high gas permeability, thus supporting the growth of microbes that use Na+ .