Sensory attributes of dishes containing shrimp paste with different concentrations.

• Main Authors: Selamat, Jinap, A.R., Ilya-Nur, S.C., Tanga, P., Hajeb, Abdul Karim, Muhammad Shahrim, M., Khairunnisak
• Format: Article
• Language: English
• Published: Elsevier 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/16668/; http://dx.doi.org/10.1016/j.appet.2010.06.007

The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia that is rich in glutamate and 5'-nucleotides. The aim of this study was to determine the concentration of glutamate and 5'-nucleotides of various types of foods prepared with belacan and to...