• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.121-127
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• 2006

Microbial and nutritional characteristics of Kwangchun shrimp Jeotgal (salt-fermented shrimp) were assessed. Total mesophilic bacteria, coliforms, and S. aureus counts in Kwangchun shrimp Jeotgal were 3.48-5.42, 2.22-2.95, and 0.58-2.51 $log_{10}CFU/g$, respectively. Yeast and mold were detected only in Ohjeot (1.99 $log_{10}CFU/g$) and Yookjeot (1.47 $log_{10}CFU/g$). B. cereus, L. monocytogenes, Vibrio spp. and E. coli were not detected in Kwangchun shrimp Jeotgal, which contained abundant macrominerals (Ca, Mg, Na, K), with Na showing highest content. Palmitic acid content was higher than those of other saturated fatty acids. Eicosapentaenoic acid and docosahexaenoic acid contents were higher than those of other poly unsaturated fatty acids. Results showed Kwangchun shrimp Jeotgal is safe microbiologically with abundant nutritional components.