Effect of salt addition lever on the quality characteristics oflow-salt shrimp sauce

The effect of different salt addition on the quality characteristics of low-salt shrimp sauce was studied based on sensory,chemical and microbiological indices.Shrimp sauce with different amounts of salt addition,21%(control product),18%,15% and 12%,were subjected to the determination of moisture content,water activity,FAN,TVB-N,pH and bacteriological indices as well as sensory evaluation.The results showed that the moisture content of products with 15% and 18% salt addition were(55.05±0.38)g/100g and(56.39±0.32)g/100g,water activity 0.749±0.043 and 0.753±0.046,free amino-nitrogen(FAN)values(0.528±0.056)g/100g and(0.533±0.051)g/100g,total volatile base nitrogen(TVB-N)values(17.8±0.42)mg/100g and(19.3±0.46)mg/100g,the total count of bacterial colonies(3.41±0.38)lg(CFU/g)and(3.43±0.35)lg(CFU/g),respectively.There were no significant differences between the two group products that had been obtained good sensory evaluation.When the salt addition was less than 12%,the moisture content,water activity,FAN,TVB-N and the total count of bacterial colonies of products were higher significantly than those in the control group,and the sensory evaluation was poor.While the salt addition was more than 21%,the taste was too salty and led to the decrease in FAN values and flavor.This study showed that salt addition did not affect the pH of products.The coliform bacteria was less than 3.0MPN/g,and bacterial pathogens were not detected in the shrimp sauce.It indicated that salt addition around 15%～18% could contribute to the production of flavor components and the antiseptic effect of the salt,and produce a high quality low-salt shrimp sauce.