한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제23권3호
  • /
  • Pages.291-298
  • /
  • 2010
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지

소금 종류에 따른 새우젓의 품질 특성 변화

Changes of Quality Characteristics of Salt-Fermented Shrimp Prepared with Various Salts

  • 조순덕 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Cho, Sun-Duk (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Dept. of Food & Nutrition, Duksung Women's University)
  • 투고 : 2010.02.03
  • 심사 : 2010.06.07
  • 발행 : 2010.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

국내산, 수입산, 정제염, 천일염 등 소금의 종류에 따른 새우젓 제조 후 이화학적, 미생물학적, 관능적 특성에 대해 조사하였다. 색도의 경우, 발효 초기에는 다른 처리구에 비해 국내산 천일염을 사용하여 제조한 새우젓의 b값이 높았으나 발효 8주 이후부터는 국내산 정제염으로 제조한 것이 높게 측정되었다. 발효 진행에 따라 새우젓의 산도와 염도는 큰 차이가 없었으나, 정제염 처리구가 천일염 처리구에 비해 높은 염도치를 나타내었다. 아미노태질소의 경우, 제품별로 차이가 컸는데, 발효 후 국내산 천일염으로 제조한 처리구가 다른 처리구에 비해 높은 함량을 보였다. 6가지 종류별 소금으로 제조한 새우젓의 색도, 염도, pH 등 이화학적 특성은 전반적으로 처리구간의 차이를 보이지는 않았으나, 아미노태질소는 차이를 보였다. 미생물의 경우, 총균수는 발효 초기 호주산 천일염에서의 검출이 가장 높았고, 발효 12주 이후에는 중국산 천일염에서 가장 높은 검출을 보였으며, 대장균군(coliforms)은 발효 초기 국내산 천일염에서의 검출이 가장 낮았고, 중국산 천일염에서 가장 높은 검출을 보였으나, 발효가 진행됨에 따라 6가지 종류별 소금으로 제조한 새우젓의 총균수, 대장균군(coliforms) 등 미생물학적 특성은 전반적으로 처리구 간의 유의적인 차이를 보이지는 않았다(p<0.05). 6가지 소금으로 제조한 새우젓의 관능 평가 결과, 수입산보다 국내산 소금에 대한 기호도가 더 높게 평가되었으나, 짠맛, 감칠맛, 전체적인 맛 그리고 전반적인 기호도는 처리구 간의 유의적인 차이를 보이지는 않았다(p<0.05).

We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).

키워드

참고문헌

  1. DiLiello LR. 1982. Methods in Food and Dairy Microbiology. pp.20-44. AVI Publishing Co., Westport. U.S.A.
  2. Food, Agricultural, Forestry and Fisheries Statistical Yearbook (FAFFSY). 2008. Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea. pp.344-347
  3. Ha JO, Park KY. 1998. Comparison of mineral contents and external structure of various salts. J Korean Soc Food Sci Nutr 27:413-418
  4. Ha JO, Park KY. 1999. Comparison of autoxidation rate and comutagenic effect of different kinds of salt. J Korean Assoc 4:44-51
  5. Heo OS, Oh SH, Shin HS, Kim MR. 2005. Mineral and heavy metal contents of salt and salted-fermented shrimp. Korean J Food Sci Technol 37:519-524
  6. Hong JS, Park HW, Park RS, Myung CO, Shin MH, Choi EJ, Chung HJ. 2008. Food Materials Science. pp.266-268. Kyomunsa Co., Seoul
  7. Hwang SH. 1988. A study on the heavy metal contents of common salts in Korea. Korean J Environ Hlth Soc 14:73-86
  8. Kang KO, Kim WJ, Lim HS. 1997. Effect of temperature and NaCl concentration in the characteristics of Baik Kimchi. Korean J Soc Food Cookery Sci 13:569-577
  9. Kang YM, Chung SK, Paik HD, Cho SH. 2001. Changes in physicochemical component of soy sauce during fermentation from anchovy sauce. J Korean Soc Food Sci Nutr 30:888-893
  10. Kim AJ, Park SY, Choi JW, Park SH, Ha SD. 2006. Assessment of microbial contamination and nutrition of Kwanghun Shrimp Jeotgal(salt fermented shrimp). Korean J Food Sci Technol 38:121-127
  11. Kim DH, Lee SB, Rhim JW. 2004. Characteristics of seaweed salt prepared with seaweeds. Korean J Food Sci Technol 36:937-942
  12. Kim DH, Rhim JW, Lee SB. 2003a. Characteristics of seaweed salt prepared with various seaweeds. Korean J Food Sci Technol 35:62-66
  13. Kim DH, Yang SE, Rhim JW. 2003b. Fermentation characteristics of Kochujang prepared with various salts. Korean J Food Sci Technol 35:671-679
  14. Kim SH, Kim SJ, Kim BH. 2000. Fermentation of doenjang prepared with sea salts. Korean J Food Sci Technol 32: 1365-1370
  15. Kim SJ, Kim HL, Ham KS. 2005. Characterization of Kimchi fermentation prepared with various salts. Korean J Food Preserv 12:395-401
  16. Kim YM. 2008. Present status and prospect of fermented seafood industry in Korea. Food Sci Ind 41:16-33
  17. Lee GD, Kim SK, Kim JO, Kim ML. 2003. Comparison of quality characteristics of salted muskmelon with deep seawater salt, sun-dried and purified salts. J Korean Soc Food Sci Nutr 32:840-846 https://doi.org/10.3746/jkfn.2003.32.6.840
  18. Lee GY, Kim HS, Lee HG, Han O, Chang UJ. 1997. Studies on the prediction of the shelf-life of Kochujang through the physicochemical and sensory analyses during storage. J Korean Soc Food Sci Nutr 26:588-594
  19. Lee KD, Choi CR, Cho JY, Kim HL, Ham KS. 2008a. Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts. J Korean Soc Food Sci Nutr 37:53-59 https://doi.org/10.3746/jkfn.2008.37.1.53
  20. Lee KH, Kim JH, Cha BS, Kim JO, Byun MW. 1999. Quality evaluation of commercial salted and fermented seafoods. Korean J Food Sci Technol 31:1427-1433
  21. Lee SM, Lim JM, Kim KH, Cho SY, Park KS, Sin YM, Cheung CY, Cho JI, You HJ, Kim KH, Cho DH, Lim CJ, Kim OH. 2008b. Microbiological study using monitoring of microorganism in salt-fermented fishery products. J Fd Hyg Safety 23:198-205
  22. Mok CK, Lee JY, Song KT, Kim SY, Lim SB, Woo GJ. 2000. Changes in physicochemical properties of salted and fermented shrimp at different salt levels. Korean J Food Sci Technol 32:187-191
  23. Mok CK, Song KT. 2000. High hydrostatic pressure sterilization of putrefactive bacteria in salted and fermented shrimp with different salt content. Korean J Food Sci Technol 32:598-603 Moon DS
  24. Moon DS, Kim HJ, Shin PK, Jung DH. 2005. Characteristics of chemical contents of horizontal spray salts from deep ocean water. J Kor Fish Soc 38:65-69
  25. Nam EJ, Oh SW, Jo JH, Kim YM, Yang CB. 1998. Purification and characterization of alkaline protease from sae-woo-jeot, salted and fermented shrimp. Korean J Food Sci Technol 30:82-89
  26. Oh SH, Sung TH, Heo OS, Bang OK, Chang HC, Shin HS, Kim MR. 2004. Physicochemical and sensory properties of commercial salt-fermented shrimp. J Korean Soc Food Sci Nutr 33:1006-1012 https://doi.org/10.3746/jkfn.2004.33.6.1006
  27. Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, Jung ST. 2000. Determination of mineral and heavy metal contents of various salts. Korean J Food Sci Technol 32:1442-1445
  28. Park MW, Park YK. 1998. Changes of physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts. J Korean Soc Food Sci Nutr 27:419-424
  29. Park SJ, Park KY, Jun HK. 2001. Effects of commercial salts on the growth of Kimchi-related microorganisms. J Korean Soc Food Sci Nutr 30:806-813
  30. Schroeder HA. 1960. Relation between mortality from cardiovascular disease and treated water supplies. J Am Med Assoc 172: 1902-1908 https://doi.org/10.1001/jama.1960.03020170028007
  31. Shin TS, Park CK, Lee SH, Han KH. 2005. Effects of age on chemical composition in sun-dried salts. Korean J Food Sci Technol 37:312-317
  32. Yoon JH, Lee WD, Chang DS, Kang JH, Lee MS. 2002. A study in packing of changran-jeotgal. J Korean Fish Soc 35:8-14