Physicochemical Properties of Commercial Salrt-Fermented Shrimp

시판 새우젓의 이화학적 특성

  • 황종현 (국립청주과학대학 김치식품과학과) ;
  • 김진만 (고려대학교 병설 보건대학 식품영양과)
  • Published : 2001.08.01

Abstract

Five commercial salt-fermented shrimps contained 29.8~48.3% of salt 3.5%~7.3% of total nitrogen and 0.3~0.7g/100g of amino-nitrogen respectively. The average peptide length(APL) of five commercial salt-fermented shrimps ranged from 10.1 to 15.0. Sample B and E showed longer APL than the others with the values of 15.0 and 14.4 respectively. Protease activity showed the large differences in five samples from 17 unit to 232 unit ; sample C showed the highest protease activity with 232 unit while sample D and E were relatively lower with 17 unit and 18 unit respectively. The chitinase activities which can hydrolyze chitin the one of components on outer layer of shrimp ranged from 14.4 unit to 171 unit. Sample E had the highest chitinase activity as 171 unit but sample B showed the lowest activity with 14.4 unit. Chitooligosaccharides of five commercial salted-fermented shrimps were consisted of monoglucosamine diglucosamine and triglucosamine.

시판되는 새우젓의 새로운 기능성 지표를 제시하고자 단백분해효소의 활성 및 키토산 분해활성 등을 측정하였다. 시판 되는 새우젓의 염도를 측정한 결과. 29.8~48.3%로 제품에 따라 최대 19% 정도의 염도 차이를 보였다. 총질소량은 3510.5 ~7314.1 mg/100g 으로 A시료가 7314.1 mg/100 g으로 가장 높은 총질소 함량을 보인 반면 D 시료는 3510.5 mg/100 g으로 비교적 낮은 총질소 함량을 보였다. 아미노태 질소량은 321.2~723.9 mg/100g으로 총질소 함량이 가장 낮았던 D시료가 아미노태 질소 함량이 낮았다. 5개 시판 새우젓의 평균 펩타이드 길이(average peptide length: APL)는 10.1~15.0이었다. 휘발성 염기질소는 14.1~98.6mg/100g 으로 D시료에서 가장 높은 98.6mg%의 함량을 보였다. 단백질 분해효소 활성은 18~232 unit로 차이를 보이고 있으며 C번 시료의 단백질 분해 효소 활성이 232 unit로 가장 높은 효소활성을 보였다. Chitinase 활성은 14.4~171 unit의 활성을 보였으며 E번 새우젓이 171 unit로 가장 높은 효소 활성을 보였다.

Keywords

References

  1. Indstry and Microorganism. 1st ed Min. T.I
  2. Food Technol v.9 Quality control and production technique of fishery -fermentation foods Kim. Y.M
  3. The Research Institute for culture of Korea v.1 studies on traditional fermentation foods of Korea-consumption realities and presupposition of fermentation foods Lee. S.R;Jun. H.S
  4. Korean marine fermentation foods Lee. C.H;Lee. Y.H;Lim. M.H;Kim. S.H;Chae. S.K;Lee. K.W;Koh. K.H
  5. Annual Report of Agriculture
  6. Kor. J. Food. Sci. Technol v.28 Extractive nitrogenous constituents in commercial saeujeot, a salted and fermented shrimp(Acetes japonicus) Park. C.K;Kim. W.J;Kim. K.S;Park. J.N
  7. Kor. J. Food. Sci. Technol v.29 Proteolytic properties of saewoojeot(salted and fermented shrimp)on meat proteins Oh. S.W;Kim. Y.M;Nam. E.J;Jo. J.H
  8. Bull. Korean Fish Soc v.9 The taste compounds of fermented Acetes chinensis Chung. S.Y;Lee. E.H
  9. Bull. Korean Fish. Soc v.10 Studies on the processing of low salt fermented sea foods. processing conditions of low salt fermented small shrimp and its flavour components Cha. Y.J;Lee. K.W
  10. Kor. J. Food. Sci. Technol v.19 Cooked odor components of sergia lucens and its fermented product Choi. S.H
  11. Kor. J. Food. Sci. Technol v.30 Purification and characterization of alkaline protease from saewoo-jeot ,salted and fermented shrimp (Acetes japonicus) Nam. E.J;Oh. S.W;Jo. J.H;Kim. Y.M;Yang. C.B
  12. J. Kor. Soc. Food. Sci. Nutr v.26 Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage Lee. G.Y;Kim. H.S;Lee. H.G;Han. O;Chang. U.J
  13. J. Kor. Soc. Food. Sci. Nutr v.29 Effects of gamma irradiation on changes of chemical compounds in the processing of fermented shrimp with low salt Ahn. H.J;Lee. K.H;Lee. C.H;Cha. B.S;Byun. M.W
  14. J. Kor. Soc. Food. Sci. Nutr v.29 Effects of gamma irradiation on quality in the processing of low salted and fermented shrimp Ahn. H.J;Lee. K.H;Lee. C.H;Kim. J.C;Shin. M.G;Byun. M.W
  15. Kor. J. Food. Sci. Technol v.31 Isolation and identification of fibrinolytic enzyme producing strain from shrimp jeot-gal, a tiny salted shrimps, and medium optimization for enzyme production Jang. S.A;Kim. M.H;Lee. M.S;Lee. M.J;Jhee. O.H;Oh. T.K;Sohn. C.B
  16. The examination guide for food sanitation-total volatile basic nitrogen
  17. J. Biological Chem v.235 Fractionation and specificity studies on stem bromelain Murachi. T;Neurath. H
  18. Anal. Chem v.31 Use of dinitrosalicylic acid reagent for determination of reducing sugar Miller. G.L
  19. Kor. J. Food. Sci. Technol v.28 Extractive nitrogenous constituents in commercial saeujeot a salted and fermented shrimp(Acetes japonicus) Park. C.K;Kim. W.J;Kim. K.S;Park. J.N
  20. Kor. J. Food. Sci. Technol v.31 comparison of exetractive nitrogenous constituents in the raw anchovy(Engraulis japonica), big eyed herring(Harengula zunasi), and northern sand lance (Ammodytes personatus) Park. C.K
  21. Kor. J. Food. Sci. Technol v.27 The comparison and index components in quality of salt-fermented anchovy sauces OH. K.S
  22. Kor. J. Food. Sci. Technol v.32 Comparison of colorimetry and HPLC method for quantitative analysis of chitoologosaccharide Kang. K.J;Cho. J.I
  23. Kor. J. Food. Sci. Technol v.20 Changes in the properties of protein during the fermentation of salted shrimp Kim. B.M