Technical Factors Influencing to Production of Galangal-Pickled Shrimp (Litopenaeus Vannamei)

Introduction

White shrimp (Litopenaeus vannamei) is one of the key brackish water species in Vietnamese shrimp farming. Vietnamese farmers move away from farming black tiger shrimp (Penaeus monodon) and change to the cheaper white shrimp (Litopenaeus vannamei). Regarding to nutritive compostion of raised white leg shrimp Litopenaeus vannamei, it has good source of protein, carbohydrate, lipid, moisture and ash, calcium, sodium, potassium, manganese, copper, chromium.¹ Shrimps have low fat, less cholesterol and high PUFA content.²

Galanga (Alpinia galanga) is a plant in the ginger family. Galangal is highly evaluated for their specific flavor and aroma. Various parts of this plant are utilized in the treatment of many diseases.³ Alpinia galanga contained flavonoids and volatile oil.^4,5 Galangal is used as an alternative to replace antibiotics applied in shrimp farming.⁶

Fermented products from white shrimp (Litopenaeus vannamei) such as fermented shrimp paste, pickled shrimp are widely consumed in Vietnam. Fermented shrimps imparted delicacy and high nutritional properties.⁷  Regarding to production of fermented shrimp paste, there were serveral outstanding researches. Shrimp was mixed with salt to ferment shrimp paste.⁸ Lentibacillus kapialis sp. produced a red color in sodium chloride during shrimp paste fermentation.⁹ Fermented shrimp products could be considered as umami.¹⁰ Quality characteristics in different shrimp paste were compared.¹¹ The changes in the biochemical, nutritional, and sensory properties of the shrimp paste during fermentation were studied.¹²

The seafood pickle has good composition of protein, glycogen and minerals compared with vegetable one.^13,14,15 There were several researches mentioned to the production of pickle seafood.  Total viable count in prawn pickle in the range of 10³-10⁵ per gram was reported.¹⁶ Microorganisms associated with spoilage of prawn pickle was studied¹⁷. Microbiological characteristics of prawn pickle. Staphylococcus was reported in spoiled prawn pickle was examined.¹⁸ The pickled prawn was produced.¹⁹ The firmness in prawns (Machrobrachium rosenbergii) marinated in NaCl and acidity was evaluated.²⁰ The white shrimp (Litopenaeus vannamei) was marinated with green curry to produced shrimp paste marinade.²¹ The effects of different temperature and time during pasteurization on marinated green curry shrimp were examined.²² However, there was not any research mentioned to production of pickle white shrimp (Litopenaeus vannamei). Therefore, objective of this research focused on different technical aspects such as the effect of NaCl, CaCl₂, sucrose 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.

Materials and Method

Material

We collected white shrimp (Litopenaeus vannamei) from Hoa Binh district, Bac Lieu province, Vietnam. They must be reared following Viet GAP to ensure food safety. After collecting, they must be temporarily preserved by flake ice and conveyed to laboratory within 4 hours for experiments. They were washed and sanitized under washing tank having 25 ppm chlorine with a support of air bubble blowing to remove foreign matters. Besides Litopenaeus vannamei we also used another material during the research such as chlorine, NaCl, CaCl₂, sucrose, ethanol, galanga, glass bottle. Lab utensils and equipments included digital digital weight balance, water activity meter, pH meter, membrane filter, amino acid analyzer, and fermentor.

Figure 1.a: raw white shrimp (Litopenaeus vannamei), (b) galangal (Alpinia galanga), (c) pickled white shrimp (Litopenaeus vannamei). Click here to View figure

 

Researching Procedure

Effect of NaCl, CaCl₂, Sucrose, Ethanol Concentration to Amino Acid, pH, Water Activity and Sensory Score of the Galanga-Pickled White Shrimp (Litopenaeus Vannamei)

White shrimps (Litopenaeus vannamei) were treated with different ratios: NaCl (5%, 10%, 15%, 20% 25%), CaCl₂ (1%, 1.5%, 2.0%, 2.5%, 3.0%), sucrose (5%, 10%, 15%, 20%, 25%), ethanol (2%, 4%, 6%, 8%, 10%), sliced galanga (5%, 10%, 15%, 20%, 25%) to create a pleasant taste and appearance of galanga-pickled white shrimp. All samples fermented at 30^oC in 26 days. Five galanga-pickled white shrimps were chosen randomly to analyse amino acid (g/100g), pH, water activity (a_w), and sensory score.

Effect of Fermentation Temperature and Time to Amino Acid, pH, Water Activity and Sensory Score of the Galanga-Pickled White Shrimp (Litopenaeus Vannamei)

White shrimps (Litopenaeus vannamei) were treated with different ratios: NaCl (5%, 10%, 15%, 20% 25%), CaCl₂ (1%, 1.5%, 2.0%, 2.5%, 3.0%), sucrose (5%, 10%, 15%, 20%, 25%), ethanol (2%, 4%, 6%, 8%, 10%), sliced galanga (5%, 10%, 15%, 20%, 25%) to create a pleasant taste and appearance of galanga-pickled white shrimp. All samples fermented different temperature and time (26^oC in 30 days, 28^oC in 28 days, 30^oC in 26 days, 32^oC in 24 days, 34^oC in 22 days). Five galanga-pickled white shrimps were chosen randomly to analyse amino acid (g/100g), pH, water activity (a_w), and sensory score.

Shelf-Life of the Galanga-Pickled White Shrimp (Litopenaeus Vannamei) During Storage

Galanga-pickled white shrimp (Litopenaeus vannamei) products were kept in ambient temperature condition (28±2^oC). Amino acid (g/ 100g), pH, water activity (a_w), sensory score were used as quality indicators by sampling in 3 months interval for 12 months.

Physico-Chemical, Microbial and Sensory Analysis

Amino acid was measured by using an amino acid analyzer. pH of samples was measured using a pH meter. Water activity was assessed by using a water activity meter. Sensory score of fermented shrimp (Litopenaeus vannamei) paste was assessed by a group of panelist using the 9-point hedonic scale.

Statistical Analysis

The experiments were performed in triplicate. Statistical analysis was based on the Startgraphics.

Result and Discussion

Effect of NaCl, CaCl₂, Sucrose, Ethanol, Sliced Galanga Ratio Supplemented to Shrimp Mixture to Amino Acid, pH, Water Activity and Sensory Score of the Galanga-Pickled White Shrimp (Litopenaeus Vannamei)

White shrimps (Litopenaeus vannamei) were treated with different ratios: NaCl (5%, 10%, 15%, 20% 25%), CaCl₂ (1%, 1.5%, 2.0%, 2.5%, 3.0%), sucrose (5%, 10%, 15%, 20%, 25%), ethanol (2%, 4%, 6%, 8%, 10%), sliced galanga (5%, 10%, 15%, 20%, 25%) to create a pleasant taste and appearance of galanga-pickled white shrimp. All samples fermented at 30^oC in 26 days. Five galanga-pickled white shrimps were chosen randomly to analyse amino acid (g/100g), pH, water activity (a_w), and sensory score. From table 1, 2, 3, 4, 5;  the best quality of galanga-pickled white shrimp (Litopenaeus vannamei) would be achieved by 15% of NaCl, 2.0% of CaCl₂, 10% of sucrose, 8% of ethanol addition together with 10% sliced galangal in shrimp mixture.

Table 1: Effect of NaCl concentration to amino acid, pH, water activity and sensory score of the galanga-pickled white shrimp (Litopenaeus vannamei).

NaCl	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
5%	41.69±0.03e	5.87±0.01a	0.74±0.01a	5.22±0.01c
10%	42.17±0.01d	5.29±0.02b	0.72±0.01ab	6.39±0.02b
15%	45.36±0.00a	4.56±0.00d	0.68±0.03b	7.45±0.01a
20%	44.10±0.01b	5.03±0.03c	0.65±0.02bc	6.29±0.02b
25%	43.29±0.02c	5.21±0.02bc	0.62±0.01c	5.47±0.02c

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

Table 2: Effect of CaCl₂ concentration to amino acid, pH, water activity and sensory score of the galanga-pickled white shrimp (Litopenaeus vannamei).

CaCl2	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
1.0%	45.36±0.01c	4.56±0.01b	0.68±0.02a	7.45±0.02b
1.5%	45.88±0.02b	4.58±0.03ab	0.67±0.02ab	7.66±0.01ab
2.0%	46.13±0.01ab	4.60±0.00ab	0.66±0.03ab	7.97±0.01a
2.5%	46.17±0.03a	4.63±0.02ab	0.64±0.00b	7.22±0.01bc
3.0%	46.20±0.02a	4.65±0.01a	0.63±0.03b	6.59±0.04c

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

Table 3: Effect of sucrose concentration to amino acid, pH, water activity and sensory score of the galanga-pickled white shrimp (Litopenaeus vannamei).

Sucrose	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
5%	46.13±0.01b	4.60±0.00a	0.66±0.03a	7.97±0.01b
10%	47.94±0.04a	4.43±0.02b	0.65±0.01ab	8.24±0.03a
15%	45.21±0.02c	4.42±0.01bc	0.63±0.04b	7.35±0.01bc
20%	45.01±0.01cd	4.40±0.04bc	0.62±0.02bc	7.01±0.02c
25%	44.79±0.04d	4.39±0.02c	0.60±0.02c	6.56±0.02d

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

Table 4: Effect of ethanol concentration to amino acid, pH, water activity and sensory score of the galanga-pickled white shrimp (Litopenaeus vannamei).

Ethanol concentration	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
2%	47.94±0.04b	4.43±0.02bc	0.65±0.01a	8.24±0.03b
4%	48.55±0.02a	4.42±0.01c	0.64±0.04ab	8.58±0.02a
6%	47.30±0.03bc	4.46±0.03b	0.63±0.02b	8.36±0.02ab
8%	47.07±0.00cc	4.48±0.02ab	0.61±0.01bc	8.01±0.01bc
10%	46.49±0.02d	4.51±0.00a	0.60±0.03c	7.95±0.04c

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

Table 5: Effect of sliced galanga ratio supplemented to shrimp mixture to amino acid, pH, water activity and sensory score of the galanga-pickled white shrimp (Litopenaeus vannamei).

Galanga ratio	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
5%	48.55±0.02b	4.42±0.01a	0.64±0.04a	8.58±0.02bc
10%	48.59±0.00ab	4.39±0.02ab	0.63±0.02ab	8.76±0.01a
15%	48.63±0.01ab	4.35±0.01b	0.63±0.01ab	8.62±0.01ab
20%	48.70±0.03ab	4.33±0.04bc	0.60±0.03b	8.60±0.04b
25%	48.73±0.01a	4.31±0.01c	0.60±0.00b	8.44±0.02c

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

Rainbow Sardines and mackerel were pickled according to this cure, salt ratio adopted being 1:3 by weight of fish.²³ Salt concentration 1.0-3.5% and acetic acid 1- 2%, the stability of pickled fish was low.²⁴ The firmness of marinated prawns (Machrobrachium rosenbergii) in various NaCl and acidity was evaluated. CaCl₂ and citrate solutions sightly accelerated the firmness of cooked prawn comparing with control. Tripolyphosphate didn’t show effect while CaCl₂, citric acid and lemon juice accelerated the muscle firmness.²⁰

Nowadays people prepared seafood pickle by using organic solution with NaCl and spices.²⁵ Green curry paste marinade for white shrimp (Litopenaeus vannamei) with additional amount of garlic was was investigated to satisfy consumer acceptability.²¹ The effects of different temperature and time during pasteurization of marinated shrimp in green curry were evaluated. The treated shrimp was mixed with green curry paste with shrimp to green curry paste ratio 2:1 (w/w).²²

Effect of Fermentation Temperature and Time to Amino Acid, pH, Water Activity and Sensory Score of the Galanga-Pickled White Shrimp (Litopenaeus Vannamei)

White shrimps (Litopenaeus vannamei) were treated with different ratios: NaCl (5%, 10%, 15%, 20% 25%), CaCl₂ (1%, 1.5%, 2.0%, 2.5%, 3.0%), sucrose (5%, 10%, 15%, 20%, 25%), ethanol (2%, 4%, 6%, 8%, 10%), sliced galanga (5%, 10%, 15%, 20%, 25%) to create a pleasant taste and appearance of galanga-pickled white shrimp. All samples fermented different temperature and time (26^oC in 30 days, 28^oC in 28 days, 30^oC in 26 days, 32^oC in 24 days, 34^oC in 22 days). Five galanga-pickled white shrimps were chosen randomly to analyse amino acid (g/100g), pH, water activity (a_w), and sensory score. From table 6, the fermentation process should be conducted at 28^oC for 28 days to get a pleasant taste of galanga-pickled white shrimp (Litopenaeus vannamei).

Table 6: Effect of fermentation temperature and time to amino acid, pH, water activity and sensory score of the galanga-pickled white shrimp (Litopenaeus vannamei).

Fermentation	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
26oC : 30 days	48.59±0.00b	4.39±0.02bc	0.63±0.02bc	8.76±0.01ab
28oC : 28 days	49.74±0.00a	4.35±0.01c	0.62±0.01c	8.85±0.02a
30oC : 26 days	47.38±0.03c	4.41±0.03b	0.66±0.02b	8.10±0.02b
32oC : 24 days	46.14±0.01d	4.46±0.02ab	0.68±0.01ab	7.69±0.01c
34oC : 22 days	45.28±0.02e	4.50±0.02a	0.70±0.03a	7.22±0.00d

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

Fermentation was one of the preservative approaches to maintain the stability of the seafood storage for long time.²⁶ Shrimp paste was produced by mixing with salt to ferment at ambient temperature.⁸

Shelf-life of the galanga-pickled white shrimp (Litopenaeus vannamei) during storage

Galanga-pickled white shrimp (Litopenaeus vannamei) products were kept in ambient temperature condition (28±2^oC). Amino acid (g/ 100g), pH, water activity (a_w), sensory score were used as quality indicators by sampling in 3 months interval for 12 months. From table 7, quality of galanga-pickled white shrimp (Litopenaeus vannamei) was nearly stable at ambient temperature (28±2^oC) during 12 months of storage.

Table 7: Shelf-life of the galanga-pickled white shrimp (Litopenaeus vannamei) during storage.

Preservation (months)	Amino acid (g/100g)	pH	Water activity (aw)	Sensory score
0	49.74±0.00c	4.35±0.01a	0.62±0.01a	8.85±0.02ab
3	49.80±0.01bc	4.32±0.00ab	0.62±0.02a	8.88±0.01a
6	49.97±0.02b	4.31±0.01b	0.60±0.01ab	8.80±0.02b
9	50.18±0.02ab	4.30±0.04bc	0.59±0.03ab	8.77±0.03bc
12	50.33±0.04a	4.28±0.01c	0.57±0.01b	8.75±0.01c

 

Note: the values were expressed as the mean of three repetitions; the same characters (denoted above), the difference between them was not significant (α = 5%).

During pickling process, a large quantity of specific amino acid was produced. Seafood pickle was safe without any toxic bacteria and maintaining durable stability over 6 months at room temperature.¹⁶ The preparation of pasteurized marinated shrimp in green curry paste was safe for human consumption until the end of storage period for 15 days at 0-3°C.²⁷

Conclusion

Pickling is one of the easy and safe means of shrimp preservation. Pickled shrimps create essential peptids and amino acids through autolytic and fermented reaction during the fermentation. However there was not any research mentioned to production of pickle white shrimp (Litopenaeus vannamei). The main production of this product is salt adding, fermenting, and curing. We have successfully examined different factors affecting to production of galanga-pickled white shrimp (Litopenaeus vannamei). By preserving under ambient temperature (28±2^oC), the galangal-picked shrimp could be maintained shelf-life for 12 months without any preservative. This simple technology can be easily approached to process in household scale.

Acknowledgements

We acknowledge the resources and financial support for the study was provided by Nguyen Tat Thanh University, Vietnam.

Conflict of Interest

There is no conflict of interest.

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