• Food Science and Preservation
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• v.8 no.2
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• pp.193-198
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• 2001

Gamma irradiation at 20 kGy was apploed to salted and fermented shrimps to evaluate its possible genotoxicity. The genotoxicity of irradiated salted and fermented shrimps was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100. No mutagenicity was detected in the assay both with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between nonirradiated and 20 kGy-irradiated salted and fermented shrimps. These results indicate that salted and fermented shrimps irradiated at 20 kGy did not show any genotoxic effects under these experimental conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.519-524
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• 2005

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.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.444-449
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• 2005

Effect of salt concentration on the quality of Saewoojeot (salted shrimp) fermented at room temperature was evaluated Salted shrimp with three different salt concentration (9, 18 and $27\%$) were prepared with fresh shrimp, and fermented at $20^{\circ}C$ temperatures for 180 days. Amino nitrogen (AN), volatile basic nitrogen (VBN) and trimethylamine (TMA) contents increased with longer fermentation time and lower salt concentration. AN, VBN and TMA contents in salted and fermented shrimp with $9\%$ salt increased rapidly during fermentation period, while that with 18 and $27\%$ salt maintained its initial level through 180 days of fermentation. When salted and fermented shrimps were fermented at $20^{\circ}C$, all the indexes of fermentation process maintained stable with $27\%$ salt level. Pathogenic bacteria such as pathogenic Echerichia coli, Salmonella spp., were not detected in the manufactured salted and fermented shrimps. However, coliform and yeast disappeared within 180 days and 100 days of storage for 18 and $27\%$ salt, respectively. Gram positive cocci survived until 180 days of storage against $18\%$($10^3-10^6$ CFU/g) and $27\%$($0-10^6$ CFU/g) salt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.837-842
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• 2000

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1333-1338
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• 1998

Several enzymes of kimchi ingredients were assayed to improve the product quality using these quality related enzyme information. Among various hydrolases, amylase and protease were selected with respect to lactic acid fermentation. Peroxidase and ascorbic acid oxidase were studied for off flavor production and ascorbic acid destruction. The amount of protein in kimchi ingredients, specific and total enzyme activity of sample were compared. Regarding total enzyme activity of sample, ${\alpha}-amylase$ activity of salted and fermented anchovy, dried red pepper and salted and fermented shrimp were higher than other ingredients. Activity of salted and fermented anchovy was 2,790.0 units/g sample. Salted and fermented anchovy, oyster and Chinese radish showed the highest ${\beta}-amylase$ activity (4.4, 2.1, 1.0 units/g sample, respectively). Salted and fermented anchovy showed the highest protease activity of 13.4 PU/g sample, followed by salted and fermented shrimp and dried red pepper. For peroxidase, Chinese radish, cucumber, green onion showed the highest activity of 7.2, 6.8 and 5.6 units/g sample, respectively. In case of ascorbic acid oxidase, salted and fermented anchovy showed the strongest enzyme activity (331.4 units/g sample), followed by dried red pepper and salted and fermented shrimp.

• Journal of Life Science
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• v.11 no.1
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• pp.48-53
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• 2001

This study was performed to observe the cytotoxic effect of the various salted fish extracts against cancer cell line, human hepatocellular carcinoma (HepG2) using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide) method. Urechis unicinctus was the strongest cytotoxic effects among any other traditional salted fish products. The growth inhibition ratio of Urechis unicinctus hot-water extracts was 94.5% at the concentration of 1000$\mu\textrm{g}$/$m\ell$. On the other hand, in case of salted fish methanol extracts, salt-fermented shad gizzard was showed the strongest cytotoxic effects. The growth inhibition ratio of salt-fermented shad gizzard methanol extracts was investigated 90% at the concentration of 1000$\mu\textrm{g}$/.$m\ell$.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.423-431
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• 2004

Quality of commercial salted and fermented fish sauce was evaluated through physicochemical and sensory analyses. Moisture contents of all samples tested except one salted and fermented sandlance sauce were acceptable. Salinity of some samples was higher than that of Korean food standard. Higher contents of total nitrogen (TN) and amino nitrogen (AN) resulted in higher levels of specific gravity, pure extract and solid of some samples. Two salted and fermented anchovy and three salted and fermented sandlance sauce samples showed lower levels of TN and AN than those of Korean food standards. TN, AN, specific gravity, pure extract, solid, and volatile basic nitrogen levels highly correlated with sensory scores, indicating that these values could be used as quality parameters to evaluate salted and fermented fish sauce quality.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.395-400
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• 2009

This study was performed to examine the effects of salt addition levels on changes in the physicochemical properties of salted and fermented shrimp for HACCP determination. The salted shrimp were prepared from fresh shrimp using different concentrations (8, 18, 28%) of chunil salt, and were then fermented at $10^{\circ}C$ for 160 days. Amino nitrogen, VBN and TMA contents rapidly increased in the 8% group during the fermentation period, while the 18% and 28% groups maintained their initial levels throughout the 160 day fermentation period. The thiobabituric acid (TBA) values of the groups increased rapidly over 120 days of fermentation, and then decreased thereafter. The TBA values of the 18% and 28% groups were lower than that of the 8% group. The peroxide values of the 18 and 28% groups rapidly increased over 30 days of fermentation, whereas the values for the 8% group, rapidly increased with 60 days of fermentation.