Browse > Article

Mineral and Heavy Metal Contents of Salt and Salted-fermented Shrimp  

Heo, Ok-Soon (Daejon Regional Korea Food and Drug Administration)
Oh, Sang-Hee (Department of Food and Nutrition, Chungnam National University)
Shin, Hyun-Soo (Daejon Regional Korea Food and Drug Administration)
Kim, Mee-Ree (Department of Food and Nutrition, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 519-524 More about this Journal
Abstract
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.
Keywords
mineral; heavy metal; salt; salted-fermented shrimp;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Park JW, Kim SJ, Kim HB, Kang SG. Determination of mineral and heavy metal contents of various salts. Korean J. Food Sci. Technol. 32: 1442-1445 (2000)
2 Sheo HJ, Hong SW, Choi JH. Study on the contents of heavy metals of fishery products in south coast of Korea. J. Korean Soc. Food Nutr. 22: 85-90 (1993)
3 KFDA. Food Code. Munyoungsa, Seoul, Korea. pp. 480-482 (2002)
4 Kim SK, Kim AJ. The study on the amount of trace elements in some fermented fish products (jeot-galy from some areas of the west coast in Korea. J. Korean Soc. Food Sci. Nutr. 26: 1063-1067 (1997)
5 Nam EJ, Oh SW, Jo JH, Kim YM, Yang CB. Purification and characterization of alkaline protease from saewoo-jeot, salted and fermented shrimp. Korean J. Food Sci. Technol. 30: 82-89 (1998)
6 Heo K, Kim MH, Hong MK, Song YS. Safety of salt regards of food hygiene. J. East Asian Dietary Life 9: 8-12 (1999)
7 Beak HY. A study on nutrition of salt. Korean J. Soc. Food Cookery Sci. 3: 92-106 (1987)
8 Ha JO, Park KY. Comparison of external structure of various salts. J. Korean Soc. Food Sci. Nutr. 27: 413-418 (1998)
9 Stepan M, Musil P, Poussel E, JM. Matrix-induced shift effects in axially viewed inductively coupled plasma atomic emission spectrometry. Spectrochimica Acta Part B56. 56: 443-453 (2001)   DOI   ScienceOn
10 Codex Committee on Food Additives and Contaminants, Joint FAO/WHO. Food Standards Programme (1989)
11 Kang KO, Kim WJ, Lim HS. Effect of temperature and NaCI concentration on the characteristics of Baik Kimchi. Korean J. Soc. Food Cookery Sci. 13: 569-577 (1997)
12 Shin DH, Jo EJ, Hong JS. Chemical composition of imported table salts and kim chi preparation test. J. Fd. Hyg. Safety 14: 277-281 (1999)
13 SPSS. SPSS for Windows, Rel. 10.05, SPSS Inc., Chicago, USA. (1999)
14 Kim M, Lee YD, Park HJ, Kim EJ, Lee JO. Contents of toxic metals in crustaceans consumed in Korea. Korean J. Food Sci. Technol. 36: 375-378 (2004)
15 Chang PK, Rhee HS. Effects of kind and concentration of salt on oxidation of lipids and on formation of flavor components in fermented anchovies. Korean J. Soc. Food Sci. 2: 38-44 (1986)
16 Kim YM, Kim DS. Korean Fermented Seafood. Korea Food Research Institute, Sungnam, Korea. pp. 26-32 (1990)
17 Park SJ, Park KY, Jun HK. Effects of commercial salts on the growth of kimchi-related microorganisms. J. Korean Soc. Food Sci. Nutr. 30: 806-813 (2001)