Sodium content in fermented shrimp paste with varying packaging materials

Shrimp and fish paste are fermented products with high amounts of added salt. Sodium (Na+) ions in salt are growth factors for halophilic lactic acid bacteria (LAB), essential in shrimp paste. However, an overabundance of Na+ negatively affects the human body and may increase blood pressure and the risk of heart attacks, strokes, kidney damage, and other health issues. Commercial shrimp paste can be found in various packaging materials. The permeability of the packaging material affects air...