Browse > Article
http://dx.doi.org/10.4014/mbl.1703.03001

Properties of Saeu Jeotgal (Shrimp Jeotgal) Prepared with Different Types of Salts  

Shim, Jae Min (Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University)
Lee, Kang Wook (Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University)
Yao, Zhuang (Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University)
Kim, Jeong A (Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University)
Kim, Hyun-Jin (Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University)
Kim, Jeong Hwan (Division of Applied Life Science (BK21 plus), Graduate School, Gyeongsang National University)
Publication Information
Microbiology and Biotechnology Letters / v.45, no.3, 2017 , pp. 218-225 More about this Journal
Abstract
Saeu (shrimp) jeotgal (SJ) was prepared by mixing with 25% salt with different types: purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt. SJ was fermented for 22 weeks at $15^{\circ}C$. Bacilli and marine bacteria were detected throughout the entire fermentation period, and marine bacteria were present in the largest numbers. Lactic acid bacteria (LAB) were detected only during the first 8-10 weeks, but yeasts appeared at the sixth week and later. Archaea were detected in low numbers only from SS-SJ during the first 8 weeks. BS- SJ showed higher pH and lower titratable acidity (TA) values than other SJs because of strong alkalinity of bamboo salt. Amino-type nitrogen (ANN) contents of SJs increased during fermentation, especially, after 2 and 6 weeks. SS-SJ showed the highest ANN content from the beginning to the end of fermentation. Ammonia-type nitrogen (AMN) contents also increased like the amino-type nitrogen during fermentation. The highest volatile basic nitrogen (VBN) was also observed in SS-SJ. Salinity was kept constant after 4 weeks. SS was better than other salts for SJ fermentation in terms of protein hydrolysis.
Keywords
Saeu jeotgal; solar salt; bamboo salt; purified salt;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Lee KW, Park JY, Sa HD, Jeong JH, Jin DE, Heo HJ, et al. 2014. Probiotic properties of Pediococcus strains isolated from jeotgals, salted and fermented Korean sea-food. Anaerobe 28: 199-206.   DOI
2 Kim MS, Park EJ. 2014. Bacterial communities of traditional salted and fermented seafoods from Jeju island of Korea using 16S rRNA gene clone library analysis. J. Food Sci. 79: M927-M934.   DOI
3 Cho SD, Kim GH. 2010. Changes of quality characteristics of salt-fermented shrimp prepared with various salts. Korean J. Food & Nutr. 23: 291-298.
4 Lee KD, Choi CR, Cho JY, Kim HL, Ham KS. 2008. Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts. J. Korean Soc. Food Sci. Nutr. 37: 53-59.   DOI
5 Park JW, Kim SJ, Kim SH, Kim BH, Kang SG, Nam SH, et al. 2000. Determination of mineral and heavy metal contents of various salts. Korean J. Food Sci. Technol. 32: 1442- 1445.
6 Zhao X, Song JL, Jung OS, Lim YI, Park KY. 2014. Chemical properties and in vivo gastric protective effects of bamboo salt. Food Sci. Biotechnol. 23: 895-902.   DOI
7 Ko BK, Kim KM, Hong YS, Lee CH. 2010. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure. J. Agric. Food Chem. 58: 8738-8747.   DOI
8 Tzollas NM, Zachariadis GA, Anthemidis AN, Stratis JA. 2010. A new approach to indophenol blue method for determination of ammonium in geothermal waters with high mineral content. Intern. J. Environ. Anal. Chem. 90: 115-126.   DOI
9 Koo OK, Lee SJ, Chung KR, Jang DJ, Yang HJ, Kwon DY. 2016. Korean traditional fermented fish products: jeotgal. J. Ethn. Foods 3: 107-116.   DOI
10 Yoon JH, Lee KC, Weiss N, Kang KH, Park YH. 2003. Jeotgalicoccus halotolerans gen. nov., sp. nov. and Jeotgalicoccus psychrophilus sp. nov., isolated from the traditional Korean fermented seafood jeotgal. Int. J. Syst. Evol. Microbiol. 53: 595-602.   DOI
11 Adoga IJ, Joseph E, Samuel OF. 2010. Storage life of tilapia (Oreochromis niloticus) in ice and ambient temperature. Researcher 2: 39-44.
12 Lee SH, Ku HJ, Ahn MJ, Hong JS, Lee SH, Shin H, et al. 2015. Weissella jogaejeotgali sp. nov., isolated from jogae jeotgal, a traditional Korean fermented sea food. Int. J. Syst. Evol. Microbiol. 65: 4674-4681.   DOI
13 Zhao X, Jung OS, Park KY. 2012. Alkaline and antioxidant effects of bamboo salt. J. Korean Soc. Food Sci. Nutr. 41: 1301-1304.   DOI
14 Fukui Y, Yoshida M, Shozen KI, Funatsu Y, Takeno T, Oikawa H, et al. 2012. Bacterial communities in fish sauce mash using culture-dependent and -independent methods. J. Gen. Appl. Microbiol. 58: 273-281.   DOI
15 Cho MJ, Shim JM, Lee JY, Lee KW, Yao Z, Liu X, et al. 2016. Properties of meju fermented with multiple starters. Microbiol. Biotechnol. Lett. 44: 109-116.   DOI
16 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.
17 Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J. Food Preserv. 18: 256-265.   DOI
18 Kim SM, Ju JH, Jung OS, Moon SH, Park KY. 2012. Bamboo salt effects on hydrolysis of Estertin (IV) complex. Bull. Korean Chem. Soc. 33: 2753-2755.   DOI