• Sasiapa Boonkong มหาวิทยาลัยราชภัฏธนบุรี
  • Khaithong Chunhasuwan
  • Bussakorn Sutthiprapa
  • Janwipa Pummarin



shrimp paste, semi-shrimp paste product


The objectives of this study were to process of the shrimp paste and to develop the semi-finish shrimp paste product that are nutrition for consumer. The results showed that Microbial quality of shrimp paste products were safe for consumption. The developed 3 formula will be a prototype product to reformulate semi-finish shrimp paste product using Ideal ratio profile. The result showed that the consumer would like to increasing the salt and rough texture but to decreasing the spicy of the 3 products. After reformulate of 3 formula using 5 points hedonic scale, the result shown that the appearance and overall liking of semi-finish shrimp paste was significant (p<0.05 and the overall liking of formula 3 was the highest (x ̅ =3.75) (p<0.05), consist of shrimp paste, garlic, shallots, dry chili, sugar, palm sugar and water as 22.73, 15.15, 25.25, 4.04, 5.05, 7.58, 10.10 and 10.10 % respectively. Moreover, the semi-finish shrimp paste had protein content as 9.70 % and no artificial colors.


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How to Cite

Boonkong, S. ., Chunhasuwan, K. ., Sutthiprapa , B. ., & Pummarin, J. . (2021). DEVELOPMENT OF SEMI - FINISH SHRIMP PASTE PRODUCT. Life Sciences and Environment Journal, 22(2), 148–157.



Research Articles