Changes in Physicochemical Properties of Salted and Fermented Shrimp at Different Salt Levels

염농도를 달리한 새우젓 발효중 이화학적 특성 변화

  • Mok, Chul-Kyoon (Department of Food & Bioengineering, Kyungwon University) ;
  • Lee, Ju-Yeon (Department of Food & Bioengineering, Kyungwon University) ;
  • Song, Ki-Tae (Department of Food & Bioengineering, Kyungwon University) ;
  • Kim, Sun-Young (Department of Food & Bioengineering, Kyungwon University) ;
  • Lim, Sang-Bin (Department of Food Technology, Cheju National University) ;
  • Woo, Gun-Jo (Easy Bio System, Inc.)
  • 목철균 (경원대학교 식품생물공학과) ;
  • 이주연 (경원대학교 식품생물공학과) ;
  • 송기태 (경원대학교 식품생물공학과) ;
  • 김선영 (경원대학교 식품생물공학과) ;
  • 임상빈 (제주대학교 식품공학과) ;
  • 우건조 ((주)이지 바이오 시스템)
  • Published : 2000.02.28


This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8% salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30% salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8% increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3% salt showed the maximum value at 10 week fermentation.