Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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An Evaluation of the Physicochemical Properties of Salted and Fermented Shrimp for HACCP

새우젓에 HACCP을 적용하기 위한 이화학적 특성 연구

  • Cho, Hee-Sook (Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 김경희 (목포대학교 생활과학부 식품영양학)
  • Received : 2009.03.30
  • Accepted : 2009.06.10
  • Published : 2009.06.30
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Abstract

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.

Keywords

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