Shrimp paste

Wong, A. H. K. and Mine, Y. (2004). Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning. J. Agric. Food Chem. 52, 980-986. 

Apart from the products mentioned, there are many other foods that contain palm oil and palm kernel oil products. These include soup mixes, cake and dessert mixes, rendang or curry mixes, sardines, baked beans, breakfast cereals, shrimp-paste powder, bouillon, peanut butter, and beverages. Palm oil products have also been used as a spray oil on biscuits. 

Bagoong Fish/shrimp, salt Fish/shrimp paste Philippines... 

Massaman Shallot, lemongrass, galangal, garlic, red chile, shrimp paste, coriander seed, cumin, peppercorn, clove, cardamom... 

Moeljohardjo, D. S. On the Volatile Flavour Compounds of Cooked Trassi, a Cured Shrimp Paste Condiment of the Far East. Thesis. Wageningen Centre for Agricultural Publishing and Documentation. 1972. 

C. W. Zanariah, C. W. Ngah and M. A. Yahya, Optimisation of digestion method for determination of arsenic in shrimp paste sample using atomic absorption spectrometry. Food Chem., 2012, 134(4), 2406 2410. 

The digestion procedures for the determination of As in shrimp paste samples were optimised using a two level half factorial design. 

Shrimp paste Yes Weekly to daily consumption of shrimp paste... 

Intake of salted fish was also found to be significantly different (p<0.001) between the three ethnic groups, Indians (33.6%), Malays (53%) and Chinese (9.8%). Intake of shrimp paste was also significantly different in the 3 ethnic groups with only 3.6% of Indians eating shrimp paste as compared with 18.7% of Chinese and 45.8% of Malays (p<0.01) (Table 2). 

Subjects who did not drink alcohol, did not consume fresh fruit, fresh vegetables and shrimp paste were shown to be 6.6, 3.0, 3.5 and 12.2 times respectively more likely to develop GC than subjects who did consume these dietary factors (Table 3). 

Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M., and Kishimura, H. (2008). Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem. 106,185-193. 

Fermented fish products available mainly in Asian countries are particularly rich in histamine (Azudin and Saari, 1988 Wootton et al., 1986). Fermented fish paste, prepared from small fish or shrimp, is used frequently as a condiment for rice dishes in Southeast Asia. Fardiaz and Markakis (1979) tentatively identified the following amines in fish paste ethanol-amine, 2-methylbutylamine, 2-mercaptoethylamine, 2-phenylethylamine, cadaverine, and histamine in concentrations ranging from 0.5 to 64 mg/ 100 g. Histamine and 2-phenylethylamine were the major amines found with maximal amounts of 64.0 and 60.0 mg/100 g, respectively. 

A product of fish meat paste simulating shrimp or lobster is prepared by mixing fish meat paste, fibers or edible fibrous material having a three-dimensional reticulate structure as texturing agents, starch, and other selected additives. The edible fibrous material or fibers incorporated into the fish meat paste impart to the product a texture which gives a particular oral sensation as if real shrimp or lobster were being eaten [101]. 

The first requirement has since resulted in the availability of commercial purpose built Magnetic Sector instruments. Examples include the SHRIMP series of instruments from the Australian Scientific Institute (ASI ) and the ims-1270/1280 from Cameca . These instruments provide the sensitivity to measure mass fractionation effects intrinsic to the samples because of the full transmission at a mass resolution m/A m of 5000 accomplished using large radii electrostatic and magnetic sectors with nltimate mass resolution values extending well past this value. For further discussion on instrumentation, see Chapter 4. 

The meaty shrimp waste was immersed in 0.5% aqueous sodium hydroxide and boiled for approximately 30 minutes. The alkali-protein filtrate was neutralised, initially by hydrochloric acid (HCl) and then by acetic acid (CH3COOH) towards the end. The filtrate was then concentrated by boiling to a protein paste. 

FLEGEL T w, LIGHTNER D V, LO c F and OWENS L (2008), Shrimp disease control past, present and future, in Bondad-Reantaso M G, Mohan C V, Crumlish M and Subasinghe R P, Diseases in Asian Aquaculture VI, Fish Health Section, Asian Fisheries Society, Manila, PhUippines, 355-378. 

LIGHTNER D V, POULOS B T, TANG-NELSON K F, PANTOJA C R, NUNAN L M, NAVARRO S A, REDMAN R M and MOHNEY L L (2006), Application of molecular diagnostic methods to penaeid shrimp diseases advances of the past 10 years for control of viral diseases in farmed shrimp, Dev Biol, 226,117-22. 

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