Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 1, 2008, Pages 53-59

  Lee, Kang Deok ^a   Choi, Cha Ran ^a   Cho, Jeong Yong ^a   Kim, Hag Lyeol ^b   Ham, Kyung Sik ^a  

^a Dept of Food Engineering   (South Korea)

^b Mokpo National University   (South Korea)

Author keywords

Fermented shrimp; Korean solar salt; Purified salt; Sea concentrated salt; Spray dried salt

Indexed keywords

DECAPODA (CRUSTACEA); SALICORNIA; SALICORNIA HERBACEA;

EID: 58549092434     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.1.53     Document Type: Article

References (30)

1. Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, Jung ST. 2000. Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32: 1442-1445.
2. Jo EJ, Shin DH. 1998. Study on the chemical compositions of sun-dried, refined and processed salt produced in Chonbuk area. J Fd Hyg safty 13: 360-364.
3. Ha JO, Park KY. 1998. Comparison of mineral contents and external structure of various salts. J Korean Soc Food Sci Nutr 27: 413-418.
4. Min TI. 1998. Industry and microorganism. 1st ed, Han-Rim Press, Seoul, Korea. p 481-495.
5. Nam EJ, Oh SW, Jo JH, Kim YM, Yang CB. 1998. Purification and characterization of alkaline protease from saewoo-jeot, salted and fermented shrimp. Korean J Food Sci Technol 30: 82-89.
6. Ahn HJ, Lee KH, Lee CH, Cha BS, Byun MW. 2000. Effects of gamma irradiation on changes of chemical compounds in the processing of fermented shrimp with low salt. Korean J Soc Food Sci Nutr 29: 629-634.
7. Lee KD, Park JW, Choi CR, Song HW, Yun SK, Yang HC, Ham KS. 2007. Salinity and heavy metal contents of solar salts produced in Jeollanamdo province of Korea. J Korean Soc Food Sci Nutr 36: 753-758.
8. Park MW, Park YK. 1998. Change of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts. J Korean Soc Food Sci Nutr 27: 419-424.
9. Kim SJ, Kim HL, Ham KS. 2005. Characterization of Kimchi fermentation prepared with various salts. Korean J Food Preserv 12: 395-401.
10. Han SK, Kim SM. 2003. Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. J Korean Soc Food Sci Nutr 32: 207-210.
11. Min JG, Lee DS, Kim TJ, Park JH, Cho TY, Park DT. 2002. Chemical composition of Salicornia herbacea L. J Food Sci Nutr 7: 105-107.
12. Shimizu K. 2000. Effects of salt treatments on the production and chemical composition of salt wort (Salicornia herbacea L.) rhodesgrass and alfalfa. Jpn T trop Agr 44: 61-67.
13. Lee JT, Jeong YS, An BJ. 2002. Physiological activity of Salicormia herbacea and its application for cosmetic materials. Kor J Herbology 17: 51-60.
14. Jeong CY, Ryu JS, Choi CK, Jeon BS, Park JW, Shin GG, Kim BK, Bae DW, Cha JY. 2004. Supplemented effect of Salicornia herbacea extract powder on preparation and quality characteristics of fermented milk product. J Life Sci 14: 788-793.
15. Cha JY, Jeon BS, Park JW, Kim BK, Jeong CY, Ryu JS, Choi CK, Cho YS. 2004. Hypocholesterolemic effect of yogurt supplemented Salicornia herbacea extract in cholesterolfed rats. J Life Sci 14: 747-751.
16. Whang JH, Kim JM. 2001. Physicochemical properties of commerical salt-fermented shrimp. J Korean Soc Food Sci Nutr 30: 760-763.
17. Oh SH, Sung TH, Heo OS, Bang OK, Chang HC, Shin HS, Kim MR. 2004. Physicochemical and sensory properties of commercial salt-fermented shrimp. J Korean Soc Food Sci Nutr 33: 1006-1012.
18. Mok CK, Lee JY, Song KT, Kim SY, Lim SB, Woo GJ. 2000. Change in physicochemical properties of salted and fermented shrimp at different salt levels. Korean J Food Sci Technol 32: 187-191.
19. Heo OS, Oh SH, Shin HS, Kim MR. 2005. Mineral and heavy metal content of salt and salted-fermented shrimp. Korean J Food Sci Technol 37: 519-524.
20. The Ministry of Health and Welfare. 2002. Food Standard Code. Seoul, Korea.
21. Yang HC, Park JS, Choi GC, Ahn YJ, Yoon KB, Park BJ, Heo NC, Jeong SH, Ham KS. 2007. Physicochemical properties of solar salt in Jeollanam-do. The Report of Health and Environment Research 18: 31-49.
22. Chae SK. 2000. Analysis of amino nitrogen. In Standard Food Analysis. Ji-Gu Publishing Co., Seoul, Korea. p 299-301.
23. Japanese Ministry of Hygiene. 1973. Food Sanitation Indices. I. volatile basic nitrogens. p 30-32.
24. Kang YM, Chung SK, Paik HD, Cho SH. 2001. Changes in physicochemical component of soy sauce during fermentation from anchovy sauce. J Korean Soc Food Sci Nutr 30: 888-893.
25. Park HJ, Shin JH, Kang MJ, Sung NJ. 2002. Formation of N-nitrosamine in salted and fermented anchovy. J Agric Life Sci 36: 23-31.
26. Kim DH, Choi HJ. 2003. Physicochemical properties of Kochujang prepared by Bacillus sp. Koji. Korean J Food Sci Technol 35: 1174-1181.
27. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST. 2000. Fermentation of Doenjang prepared with sea salts. Korean J Food Sci Technol 32: 1365-1370.
28. Lee KH, Kim JH, Cha BS, Kim JO, Byun MW. 1999. Quality evaluation of commercial salted and fermented seafoods. Korean J Food Sci Technol 31: 1427-1433.
29. Kim YJ, Sung KS, Han CK, Jeong JH, Kang TS. 1996. Effects of proteolytic enzymes on the production of fermented beef or pork with addition of fermented shrimp. Korean J Anim Sci 38: 275-282.
30. Kim WJ, Kim SM, Lee SK. 2002. Quality characteristics of the accelerate-fermented northern sand lance, Ammodytes personatus, sauce. J Korean Fish Soc 35: 709-714.