<i>Ka‐pi‐plaa</i> fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes

Summary Production of Thai fish paste Ka‐pi‐plaa fermented using beardless barb, Cyclocheilichthys apogon was monitored. The physicochemical, microbiological and antioxidant properties were compared after each process, that is autolysis, salting, sun‐drying fermentation. Colour parameters L* decreased while a* b* increased during production ( P &lt; 0.05). finished product presented an intense brown colour as shown with the increase in browning intensity (A 420 ). Contents formal nitrogen, ammonia nitrogen amino showed continuous 0.05) indicating formation peptides free acids, which verified by protein patterns. Populations total, halophilic, proteolytic, lipolytic lactic acid bacteria (LAB) generally increased. Halophilic grew rapidly salting. LAB counts correlated pH change. It suggested a few biochemical reactions occurred production, including hydrolysis microbial proteases, lipid oxidation increasing thiobarbituric reactive substances value, Maillard reaction based on determined precursors products. Antioxidant activities particularly fermentation, suggesting possessed 2,2‐diphenyl‐l‐picrylhydrazyl 2,2‐azino‐bis (3‐ethylbenzthiazoline‐6‐sulphonic acid) scavenging metal chelating activities, ferric reducing power. This study provides important information relationship among steps, various chemical for