Effects of partial sodium replacement on quality of salted-dried shrimp (Metapenaeus affinis) stored at ambient temperature

Introduction

Seafood, including fish and other aquatic foods, plays an important role in global food security by supplying nearly 20% of the animal protein consumed by people worldwide (FAO, 2014) [15] . Seafood is a nutritious and healthy food for people of all age groups, including children, pregnant women, active adults and older people (Reames, 2012) [48] . The demand for seafood is increasing because it is a good source of healthy polyunsaturated fatty acids, especially omega-3 fatty acids such as EPA and DHA. These nutrients are well known for their many health benefits and help maintain good overall health (Ajifolokun et al., 2018) [1] . In 2024, marine fish landings along the mainland coast of India were estimated at 3.45 million tonnes, showing a slight decline of about 2% compared to 3.53 million tonnes recorded in 2023. Among shellfish resources, non-penaeid shrimps contributed the highest share with 1.06 lakh tonnes, whereas penaeid shrimp landings were estimated at 0.27 lakh tonnes (CMFRI, 2025) [10] .

International Journal of Advanced Biochemistry Research https://www.biochemjournal.com

During the financial year 2023-24, India achieved its highest-ever marine product exports, reaching 16,98,170 metric tonnes with a total export value of US$ 7.45 billion. The United States and China remained the major importers of Indian seafood products. Among all exported marine products, frozen shrimp continued to be the leading export commodity. Dried marine products also made a notable contribution to the export sector, with an export quantity of 2,52,948 metric tonnes. These dried products accounted for 14.90% of the total export volume and contributed 4.57% to the overall export value (MPEDA, 2025) [36] . Shrimp have semi-transparent and flattened bodies, which give them a distinct appearance compared to other aquatic animals (Entsua-Mensah et al., 2002) [13] . Shrimp continue to play an important role as a source of income and economic value. Metapenaeus affinis is a commercially important species because it is widely distributed along the entire west coast and the southern east coast of India. This species is also comparatively larger in size (SJ & Sankar, 2023) [52] . Shrimp are becoming a popular protein choice around the world because of their health benefits and delicious taste. They are highly nutritious, containing about 18-20% protein, 75-80% water and only a small amount of fat (around 4.5%). Shrimp also provide important nutrients such as essential amino acids and minerals like selenium, copper, zinc and calcium, all of which are beneficial for maintaining good health (Yanar & Celik, 2006; Sriket et al., 2007) [59] [48] . Shrimp contain high amounts of moisture and protein, which makes them highly perishable. As a result, they spoil rapidly after harvesting if they are not properly stored under cold conditions (Kortei, 2015) [27] . Salt is a naturally occurring inorganic compound composed of sodium and chloride, usually seen as white crystalline cubes. It is one of the most widely used ingredients in food because it not only enhances flavour but also helps in preserving food products. In meat and processed meat products, salt plays several important roles, such as improving water retention, enhancing colour, binding proteins and fats and contributing to better texture and taste. When used in higher concentrations, salt also helps control the growth of microorganisms through osmotic action, thereby increasing the shelf life of the product (Nitipong et al., 2020; Silva et al., 2003; Toldra et al., 2009) [39] [50] [55] . Consuming too much sodium can lead to several health issues, including an increased risk of stomach cancer, reduced bone strength caused by loss of mineral density and a possible higher risk of obesity (Faralizadeh et al., 2016) [16] . In India, high blood pressure is one of the major risk factors for non-communicable diseases (NCDs) and is believed to account for nearly 10% of all deaths (Lim et al., 2012) [30] . It is widely recognized that consuming more than 6 g of salt per day can increase blood pressure over time, especially as people grow older. To support healthy blood pressure and overall well-being, it is recommended to limit daily salt intake to less than 5 g (WHO, 2003) [58] . The recommendation to limit daily sodium intake to less than 1500 mg is supported by strong scientific evidence (Antman et al., 2014) [4] . Due to growing health concerns about excessive sodium intake have created a greater demand for low-sodium food products (Gomes et al., 2021) [21] . Partially replacing sodium chloride (NaCl) with potassium chloride (KCl) is considered an effective approach to lowering the sodium content in foods. Since both salts perform similar functions in food processing, this substitution can be made without significantly affecting food quality. In addition, potassium intake is not associated with high blood pressure or cardiovascular diseases (Geleijnse et al., 2007) [20] . The type of salt used can affect the effectiveness of the salting process. For instance, salts containing calcium and magnesium may slow the absorption of salt into fish tissues, which can reduce the overall efficiency of salting (Moody & Flick, 1990) [35] . Small amounts of calcium and magnesium salts can be beneficial, as they help improve the whiteness of fish and reduce enzyme activity that causes spoilage. Though, replacing more than 50% of sodium chloride with potassium chloride and calcium chloride may produce a metallic or bitter taste and can also negatively affect the overall flavour and texture of the salted product (Wang et al., 2021) [57] . Before drying, seafood products are often treated by salting, blanching or soaking them in antioxidant or preservative solutions. These pretreatment methods help reduce drying time, improve product yield, enhance flavour and taste and increase the shelf life of the final product (Qiu et al., 2019) [43] . To obtain high-quality dried products, it is important to preserve the key qualities of fresh foods throughout the drying process (Zhang et al., 2017) [60] .

Materials and Methods

Experimental procedure

The study was carried out on Jinga shrimp (Metapenaeus affinis) at the Fish Processing Technology Laboratory, College of Fisheries Science, Kamdhenu University, Veraval. Fresh shrimp were procured from the Veraval fish landing center and transported to the laboratory in an insulated box with ice, maintaining the temperature between 1-2 °C. Once at the laboratory, the shrimp were washed with chilled water to remove dirt, slime and other impurities.

Their average length and weight were measured and they were sorted by size. After that, the shrimp were beheaded, peeled and deveined (PD) for further analysis. The jinga shrimp were processed into four treatment groups: T 1 , T 2 , T 3 and T 4 . In treatment T 1 (control), the shrimp were pre-treated with 12% (w/w) salt using 100% sodium chloride (NaCl), in treatment T 2 , the shrimp were pre-treated with 12% (w/w) salt using a mixture of 50% sodium chloride (NaCl) and 50% potassium chloride (KCl), in T 3 treatment, the shrimp were pre-treated with 12% (w/w) salt using a mixture of 50% sodium chloride (NaCl) and 50% calcium chloride (CaCl₂) and in treatment T 4 , the shrimp were pre-treated with 12% (w/w) salt using an equal mixture (33.33% each) of sodium chloride (NaCl), potassium chloride (KCl) and calcium chloride (CaCl₂), followed by drying in artificial dryer at 55 °C for 17 hours, packing in LDPE bags and storage at ambient temperature.

Proximate composition of shrimp

The proximate composition of shrimp such as moisture, crude protein, lipid and ash content of raw material as well as salted-dried shrimp were assessed by AOAC (2006) [5] method and expressed as%.

Quality evaluation of shrimp

The quality parameters of salted-dried Jinga shrimp, including physical, biochemical, microbiological and sensory characteristics, were assessed using standardized methods. pH, total plate count (TPC) and total fungal count (TFC) were determined according to AOAC (2006) [5] .

Trimethylamine nitrogen (TMA-N) and total volatile base nitrogen (TVB-N) were estimated using the method described by Beatty & Gibbons (1937) [6] . Sensory characteristics were evaluated using the method developed by Peryam & Pilgrim (1957) [41] .

Statistical Analysis

Statistical analysis was carried out on triplicate observations for each sample at every storage interval. Significant differences among treatments were evaluated using ANOVA as described by Snedecor & Cochran (2014) [53] . Data were analyzed using IBM BASIC Windows (Release 1.13).

Results and Discussion

The moisture content of shrimp explained in Table 1.

Treatment T 1 with (100% NaCl) shows higher moisture content than other treatments T 2 , T 3 and T 4 . El-sanat et al.

(2006) [12] found that the control samples, which were salted exclusively with NaCl, generally retained more moisture compared to those treated with varying levels of NaCl replacement by KCl in grey mullet, which was similar with findings of the present study. Faralizadeh et al. (2016) [16] also found similar result in hot smoked Kilka during storage at±4° C moisture content of fish treated with KCl was lower than control (with NaCl). At the beginning, the moisture content was low, but it gradually increased over time, indicating a risk of spoilage and microbial contamination.

The crude protein content of shrimp recorded in Table 1.

From this finding suggested that treatment T 2 retained highest protein content after storage. Salting itself caused protein denaturation to some extent which led water to released from the fish muscle (Izdiharrudin, 2019) [24] . Lauritzsen et al. (2004) [28] observed that during dry salting process protein may denatured and decrease in protein content over time in the salted cured cod. Faralizadeh et al.

(2016) [16] observed a significant difference in protein content in hot-smoked kilka when sodium was partially replaced with potassium.

The fat content of shrimp noted in Table 1. The present study indicated that moisture content was inversely proportional to fat content with treatment T 2 shows best result. Akonor et al. (2016) [2] reported a fat content of 5.74±0.11% in solar-dried shrimp meat, which was nearly similar with fat content observed in the present study in treatment T 2 . Ajifolokun et al. (2018) [1] reported that fat content has an inverse relationship with water content in dried shrimps (Penaeus notialis). Similar result also found by Chukwu (2009) [9] on their study observed that fish with lower fat content tend to have higher moisture content in dried catfish. Zhang et al. (2015) [61] examined that different salt combinations influenced lipid breakdown and fat quality, they found that after 6 months, treatment with (100% KCl) showed the lowest FFA value (7.80%). El-Sanat et al. (2006) [12] stated that the fat content showed a gradual and moderate decline, reaching 6.26% in grey mullet treated with NaCl alone and 7.53% in samples salted with a 50% NaCl + KCl mixture by the end of the four-week salting and curing period. Similar decreasing trend observed in the present study with previous reports.

The values for the ash content of the shrimp described in Table 1. Due to salting inorganic substances increased at the initial stage. The values were decreased for the ash with treatment T 1 shows highest decreasing value. Martínez-Alvarez & Gómez-Guillén (2005) [31] stated that the increase in ash content may be attributed to the reduction in moisture content and the rise in salt levels in dry salted cod fillets, which is similar with current study results.

Biochemical Characteristics 4.2.1 pH

The pH serves as an indicator of microbial spoilage in fish (Eyo, 1993) [14] . During the post-mortem period, the breakdown of nitrogenous compounds results in a rise in the pH of fish flesh (Shenderyuk & Bykowski, 2020) [49] . pH of shrimps for the different treatments at day 0 was T 1 (6.15±0.12), T 2 (6.04±0.06), T 3 (6.10±0.07) and T 4 (6.04±0.06). In general, the pH of the samples gradually increased during storage, primarily due to the formation of basic compounds such as ammonia, trimethylamine and other biogenic amines generated by spoilage bacteria in fish (Fuentes et al., 2012) [19] . Fish products are generally considered acceptable up to a pH of 6.8, while values exceeding 7.0 indicate spoilage (Farid et al., 2014) [17] . Leroi & Joffraud (2000) [29] reported that the addition of salt reduces the pH of fish muscle in salmon, which was similar with the present study.

Trimethylamine Nitrogen (TMA-N)

Trimethylamine (TMA) is a widely recognized indicator used to assess the freshness and level of spoilage in seafood.

It is responsible for the characteristic fishy odor and is mainly formed by the reduction of trimethylamine oxide (TMAO) (Mer et al., 2024) [34] . According to Connell (1975) [11] acceptability limit for TMA-N is 50 mg/100g for good quality seafood. The present study TMA-N values for four treatments are T 1 (5.17±0.08), T 2 (4.15±0.12), T 3 (5.15±0.09) and T 4 (4.64±0.14) at day 0. Results indicated that treatment T 1 was spoiled at 180 days of storage and treatment T 3 value was very closed to the spoilage. Khodanazary (2019) [26] observed a significant relationship between TMA-N levels and storage time, as TMA values increased progressively during storage in M. affinis.

Total Volatile Basic Nitrogen (TVB-N)

At initial stage TVB-N value of shrimp were T 1 (38.50±0.18), T 2 (35.09±0.1), T 3 (37.55±0.13) and T 4 (36.41±0.5). Among all treatments, T 2 recorded the lowest value, suggesting that it is the safest for consumption. The TVB-N index comprises compounds such as trimethylamine and ammonia, which are generated as a result of bacterial spoilage (Masniyom et al., 2002) [32] . According to Srinivasan & Joseph (1966) [54] a TVB-N value of 200 mg per 100 g is regarded as the limit indicating spoilage in cured fish. Goulas & Kontominas (2007) [22] investigated the storage stability of Mackerel (Scomber japonicus) and reported that TVB-N levels showed a progressive increase over time, similar trend also followed in the present study with increasing TVB-N value.

Peroxide value (PV)

Fish contains lipids rich in highly unstable polyunsaturated fatty acids, which readily react with atmospheric oxygen. This reaction results in the formation of hydroperoxides and free radicals, leading to the development of off-flavours and unpleasant odours in dried fish, a process known as oxidative rancidity (Oguzhan, 2015) [40] . The peroxide index typically reflects the primary stage of lipid oxidation, especially the formation of hydroperoxides (Vafakhah et al., 2014) [56] . In the present study the PV scale used described by Rashidi et al., (2014) [44] , as a basis for determining the freshness, the value shows that peroxide value of shrimp follows increasing trend. At initial stage peroxide value of shrimps from different treatments observed T 1 (2.13±0.08), T 2 (1.44±0.12), T 3 (1.95±0.16) and T 4 (1.66±0.1). Faralizadeh et al. (2016) [16] reported that, when comparing the control (with NaCl) groups with treatment 1 (combine NaCl and KCl) control fish (Kilka) samples generally exhibited significantly higher peroxide values than the other groups (p<0.05) which is similar with current study.

Microbiological Characteristics 4.3.1 Total Plate Count (TPC)

Initially, the total plate count (TPC) in salted-dried shrimp samples ranged T 1 (2.49±0.11), T 2 (2.12±0.09), T 3 (2.36±0.08) and T 4 (2.24±0.11).The maximum acceptable limit of 6 log CFU/g for Total Plate Count (TPC) as specified by FSSAI (2011) [18] . The initial level of microorganisms in ready-to-eat foods is significant; However, processing, storage and display conditions can further affect the microbial load by the time the food reaches the point of sale (Angelidis et al., 2006; Beuchat, 1997) [3] [7] . Though drying lowers water activity and eliminate bacteria through heat, contamination can still occur after processing (Mepba, 2002) [33] .

Total Fungal Count (TFC)

Water activity represents the portion of water available for reactions and microbial growth, making it a key indicator of spoilage under low-moisture conditions. Lower aw improves storage stability, so dried products generally have a longer shelf life than moist ones (Christian et al., 2000) [8] .

The changes observed during the present study in Total Fungal Count (TFC) from day 0 to 120 salted-dried shrimps were good in condition, there were no sign of fungus growth observed. After day 120 shrimps with treatment T 1 and T 3 recorded fungal count with value (0.97±0.09) and T 3 (0.40±0.17) respectively. After day 150, T 4 also recorded fungal count with value (0.29±0.07). From findings of the current study suggested that treatments T 2 had no fungal growth at day 180 and achieved highest acceptance value. Nagwekar et al. (2017) [37] noted Total Fungal Count (TFC) value (1.9±0.9) CFU/g in dried bombay duck which is slightly higher than the present study value.

Physical Characteristics 4.4.1 Rehydration ratio

Rehydration is the process of restoring moisture to a dried product and serves as an important quality indicator in dried foods, reflecting the extent of cellular and structural damage caused during drying (Rastogi et al., 2000) [45] . At initial stage rehydration ratio of salted-dried Jinga shrimp for different treatments were T 1 (4.1±0.08), T 2 (5.37±0.13), T 3 (4.44±0.11) and T 4 (5.13±0.10). The degree and speed of water absorption during rehydration are mainly governed by the cellular and structural organization of the food matrix, as these structures create pathways for water to reach the muscle fibers. This effect has been clearly demonstrated in earlier studies (Akonor et al., 2016) [2] . As reported by Niamnuy et al. (2007) [38] increased protein contraction may have lowered the rehydration capacity of mechanically dried shrimp meat.

Sensory Characteristics 4.5.1 Appearance

At the beginning of the study appearance score were T 1 (8.6±0.52), T 2 (8.8±0.42), T 3 (8.7±0.48) and T 4 (8.7±0.48), which shows that shrimps were of very good quality. Hafez et al. (2019) [23] observed that appearance scores for all salted mullet declined significantly over the storage period from 0 to 105 days at room temperature, similar results achieved in the present study as appearance score declined with storage time.

Color score

At initial stage color score of shrimps were T 1 (8.5±0.53), T 2 (8.9±0.32), T 3 (8.5±0.53) and T 4 (8.6±0.52). Dried shrimp typically exhibits an orange-red coloration and a characteristic smoky flavor, both of which are considered desirable attributes of a high-quality product (Siripatrawan et al., 2022) [51] . Martínez-Alvarez & Gómez-Guillén (2005) [31] observed that the use of sodium chloride may cause slight yellow discoloration, which is similar with the findings of the present study. Pilkington & Allen (1994) [42] suggested that potassium chloride can be used to partially replace sodium chloride in salting processes in dry-cured hams may potentially improve its color.

Odor

Odor score for shrimp was decreased in the present study with highest score in treatment (T 2 ) with KCl, which is the similar with the study of Sanceda et al. (2003) [47] Who observed that replacing salts with KCl at a ratio of up to 75:25 is acceptable in sardines (Sardinops melanostictus). At day 0 the scores were T

Texture

The texture score salted-dried shrimps were T 1 (8.2±0.79), T 2 (8.6±0.52), T 3 (8.3±0.67) and T 4 (8.4±0.52) at day 0.

Scores were decreased at the rates of T 1 (6.0±0.82), T 2 (6.4±0.84), T 3 (6.1±0.74) and T 4 (6.7±0.67) for the respective treatments at day 180. According to Martínez-Alvarez & Gómez-Guillén (2005) [31] observed that the use of sodium chloride leads to a softer texture. [39] examined that substituting 25% and 50% KCl resulted in the highest sensory acceptance scores in kapi. Previous reports got similar result with present work stated that treatment T 2 had highest overall acceptability.

Conclusion

The present study demonstrates that partial replacement of sodium chloride (NaCl) with potassium chloride (KCl) and calcium chloride (CaCl₂) in salted-dried Jinga shrimp is a promising approach to reduce sodium content without compromising product quality. Among the treatments, KCl showed better overall performance in terms of physicochemical, microbiological and sensory attributes indicating its suitability as an effective NaCl substitute. Calcium chloride also contributed positively but is recommended at lower levels due to its stronger impact on taste and texture. By reducing sodium levels in a widely consumed seafood product, this research contributes to the development of healthier alternatives.

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