Mineral and Heavy Metal Contents of Salt and Salted-fermented Shrimp

소금 및 새우젓의 무기질과 중금속 함량 분석

  • Heo, Ok-Soon (Daejon Regional Korea Food and Drug Administration) ;
  • Oh, Sang-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Shin, Hyun-Soo (Daejon Regional Korea Food and Drug Administration) ;
  • Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
  • 허옥순 (대전지방식품의약품안전청) ;
  • 오상희 (충남대학교 식품영양학과) ;
  • 신현수 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.08.31

Abstract

This study was carried out to survey the contents of mineral and heavy metal of the commercial salt and salted-fermented shrimp. Mineral and heavy metal contents of Korean products and imported salts, and their effects on shrimps were analyzed through ICP-AES/MS. K and Mg contents of Korean salts and salted-fermented shrimp were relatively higher than those imported ones, However, no significant differences were found for mineral of commercial salted-fermented shrimps between Korean products and imported ones. Heavy metal contents of commercial salts lower than the maximum permissible limit set by KFDA. As, HB, and Ni were not detected in both commercial and lab-made salted-fermented shrimps. Cd were detected ranges of ND-0.5 ppm (average 0.1ppm) for commercial salted-fermented shrimps. Pb were detected ranges of ND-0.8ppm(average 0.28ppm) for lab-made salted-fermented shrimps.

Keywords

mineral;heavy metal;salt;salted-fermented shrimp

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