The astaxanthin constituent has been identified as the most powerful antioxidant of xanthophyll. Shrimp is a marine product with rich bioactive antioxidant content in the form of chitosan, carotenoids, and monounsaturated fatty acids. Several marine organisms contain active compounds, such as antioxidants and anti-inflammatory compounds, which can be used as functional food for CHD prevention. Consuming functional food products that are low in fat and rich in antioxidants can be an alternative diet choice for preventing CHD. High levels of cholesterol and low-density lipoproteins are linked as risk factors to CHD. This estimate is expected to continuously rise to 23.3 million in 2030. IntroductionĬoronary heart disease (CHD) is one of the major causes of death in Indonesia, and its prevalence showed an increase of 1.5% (15.259 people) in 2018. However, the best formulation was obtained with the first-day fermented shrimp sausage, as shown by its bioactive content and the level of acceptability. The results show significant differences in antioxidant activity, vitamin E, and shrimp sausage acceptability at varied fermentation times. A pH meter was used to assess acidity, and hedonic organoleptic testing was performed for taste, aroma, color, and texture. and Staphylococcus aureus were estimated by the identification method. The evaluated parameters included the antioxidant activity measured with the radical 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) method, vitamin E levels by high-performance liquid chromatography, total LAB with total plate count, and Escherichia coli bacteria by the most probable number method. The treatment was conducted spontaneously with 1.2% salt concentration, a drying temperature of 50☌ for 3 h, and fermentation at 35☌.

A completely randomized experimental design study was performed using four levels of exposure time, including control (0 days), 1, 2, and 3 days.

This study aimed to analyze the variations in antioxidant activity, vitamin E content, total LAB, total pathogenic bacteria, pH, and acceptability of shrimp sausage produced at different fermentation times.

Shrimp is one of the marine sources with rich chitosan as bioactive compounds, antioxidants, vitamin E, and probiotic lactic acid bacteria (LAB) produced by fermentation processes. Fermented shrimp sausages are prepared spontaneously with Litopenaeus vannamei as raw material.

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