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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;
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Times Cited By KSCI : 5  (Citation Analysis)
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