• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.465-469
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• 1993

This study was designed to investigate fatty acid composition of salt-fermented seafoods in Chonnam area. The seven samples were analyzed for fatty acid composition. The contents of lipid was highest in salt-fer-mented anchovies and followed by salt-fermented small mullets, salt-fermented oysters, salt-fermented sea-arrows and salt-fermented small shrimps. The ratio of fatty acid composition depended on the samples but the major fatty acids were $C_{l6:0}$, $C_{20:5}$, $C_{l6:1}$, $C_{22:6}$, and $C_{l8:1}$ among all samples. The composition of n-3 polyunsaturated fatty acids was highest in salt-fermented sea-arrows (39.11%) and followed by salt-fermented small shrimps, salt-fermented oysters, salt-fermented anchovies and salt-fermented small mullets. In n-3 polyunsaturated fatty acids, $C_{20:5}$ was relatively abundant in salt-fermented oysters (17.71%) and salt-fermented sea-arrows (16.38%), and $C_{22:6}$ in salt-fermented sea-arrows (22.22%) and salt-fermented small shrimps (15.13~21.50%). However, $C_{22:6}$ was very little in salt-fermented small mullets.l mullets.

• Korean Journal of Environmental Agriculture
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• v.30 no.4
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• pp.419-423
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• 2011

BACKGROUND: Inorganic component is made up largely of salt, because the criteria are difficult to split into domestic and imported ingredients, organic examined the fatty acid composition is to see a possible use as a marker using gas chromatography-mass spectrometry (GC-MS). The 14 domestic samples and 8 imported samples were collected from China, India and other countries were investigated on item of 37 fatty acids. METHODS AND RESULTS: The major components were six species, myristic acid ($C_{14:0}$), palmitic acid ($C_{16:0}$), palmitoleic acid ($C_{16:1}$), stearic acid ($C_{18:0}$), oleic acid ($C_{18:2,n9}$), linoleic acid ($C_{18:2,n6}$) among detected twenty fatty acids including 9 unknowns. The content of palmitic acid were highest as 25.2 to 50.8% of total fatty acids contents. Domestic has seen the most amount of salt in the Taepyeong salts $250.8{\mu}g$/100g, imports $135.2{\mu}g$/100g salt in Chinese Weifang salts showed the lowest content. CONCLUSION(s): The total fatty acid content has seen the most amount of salt in 352.3 ug/100g Christmas island salts showed the lowest content of $164.0{\mu}g$/100g, as a result it is difficult to distinguish the domestic salts and imported by the composition of fatty acid.

• KSBB Journal
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• v.24 no.6
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• pp.521-526
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• 2009

Fatty acid is an important component of many biological processes. However, an imbalance in diet-especially, a n-3 polyunsaturated fatty acids (PUFAs) deficiency-causes several diseases such as diabetes, cardiovascular disease and cancer. In this study, we analyzed the fatty acid contents and compositions of 26 species of Korean salt marsh plants and found high fatty acid contents from S. herbacea ($148.75\;{\mu}g$/mg-dry wt.), S. komarvii ($119.05\;{\mu}g$/mg-dry wt.), C. heterocarpa ($79.23\;{\mu}g$/mg-dry wt.), A. capillaris ($71.65\;{\mu}g$/mg-dry wt.), and L. tetragonum ($67.02\;{\mu}g$/mg-dry wt.). In the case of saturated fatty acids (SFAs) composition, palmitic acid is richest in most salt marsh plants. On the other hand, oleic acid and linoleic acid are major components of monounsaturated fatty acid and n-6 PUFA, respectively. In addition, n-3 PUFAs such as LNA (linolenic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid) known as the main fatty acid components of fish oils and seaweeds, were also found in S. herbacea, S. komarvii, T. tetragonoides, A. capillaris and G. littoralis.

• Korean Journal of Rural Living Science
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• v.10 no.2
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• pp.60-70
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• 1999

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp (Caridina denticulata denticulata $D_EH_{AAN}$), which was salted with a low-salt group of 15% sodium chloride (L), a high-salt group of 23% sodium chloride (H), a 50% conventional soybean sauce group (S) during long fermentation were investigated. These three groups were refrigerated at ${4\pm}1^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Even in the process of a long fermentation, the moisture containment of Toha-jeot in group L and S is 76.0~73.6% and in group H it is 70.0%, which are similar in all three groups. In case of the salinity, there was no change in groups L, H but it was lowered in group S during the fermentation. In all groups there was no change of pH. The free amino acid contents in Toha-jeot, of which ornitine, glutamic acid, leucine, alanine, lysine and valine occupy the majority, in order of abundance, increased gradually up to six months of fermentation and decreased by nine months. But free amino acid contents of S group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nucleotides. ATP was not detected, IMP and inosine had disappeared after the six months for mentation. ADP was not detected after the nine months fermentation. Monoene, polyene and n-3 fatty acids were increased and saturated fatty acids were decreased in L and H groups. However, no changes of fatty acid contents in S group during fermentation were showed. The fatty acid contents of three groups, of which $C_{18:1},\;C_{16:0},\;C_{16:1}$ and $C_{20:5}$ occupy the majority, Mineral content of Toha-jeot is mainly consisted of Na, Ca, K and Mg. In the Hunter values, the redness of L group was superior to that of other groups.

• Food Science and Preservation
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• v.18 no.3
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• pp.335-340
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• 2011

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Journal of Microbiology and Biotechnology
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• v.30 no.1
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• pp.62-70
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• 2020

Zygosaccharomyces rouxii is an important yeast that is required in the food fermentation process due to its high salt tolerance. In this study, the responses and resistance strategies of Z. rouxii against salt stress were investigated by performing physiological analysis at membrane level. The results showed that under salt stress, cell integrity was destroyed, and the cell wall was ruptured, which was accompanied by intracellular substance spillover. With an increase of salt concentrations, intracellular Na⁺ content increased slightly, whereas intracellular K⁺ content decreased significantly, which caused the increase of the intracellular Na⁺/K⁺ ratio. In addition, in response to salt stress, the activity of Na⁺/K⁺-ATPase increased from 0.54 to 2.14 μmol/mg protein, and the ergosterol content increased to 2.42-fold to maintain membrane stability. Analysis of cell membrane fluidity and fatty acid composition showed that cell membrane fluidity decreased and unsaturated fatty acid proportions increased, leading to a 101.21% rise in the unsaturated/saturated fatty acid ratio. The results presented in this study offer guidance in understanding the salt tolerance mechanism of Z. rouxii, and in developing new strategies to increase the industrial utilization of this species under salt stress.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1681-1691
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• 2017

This study investigated the effect of proline addition on the salt tolerance of Tetragenococcus halophilus. Salt stress led to the accumulation of intracellular proline in T. halophilus. When 0.5 g/l proline was added to hyperhaline medium, the biomass increased 34.6% (12% NaCl) and 27.7% (18% NaCl) compared with the control (without proline addition), respectively. A metabolomic approach was employed to reveal the cellular metabolic responses and protective mechanisms of proline upon salt stress. The results showed that both the cellular membrane fatty acid composition and metabolite profiling responded by increasing unsaturated and cyclopropane fatty acid proportions, as well as accumulating some specific intracellular metabolites (environmental stress protector). Higher contents of intermediates involved in glycolysis, the tricarboxylic acid cycle, and the pentose phosphate pathway were observed in the cells supplemented with proline. In addition, addition of proline resulted in increased concentrations of many organic osmolytes, including glutamate, alanine, citrulline, N-acetyl-tryptophan, and mannitol, which may be beneficial for osmotic homeostasis. Taken together, results in this study suggested that proline plays a protective role in improving the salt tolerance of T. halophilus by regulating the related metabolic pathways.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.5
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• pp.459-468
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• 1986

This study was attempted to process low-sodium salt fermented small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-salt fermented small shrimp was prepared with $4\%$ sodium chloride and $4\%$ potassium chloride, and various additives such as $0.5\%$ lactic acid, $6\%$ sorbitol and $4\%$ ethylalcohol extract of red pepper as preservatives and flavor enhancers. And the changes of taste compounds, volatile compounds and fatty acid composition in low-salt fermented small shrimp were analyzed and compared with those of conventional $20\%$ sodium salt fermented one during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The most favorable taste for fermented small shrimp were reached at 60 days of fermentation. Judging from sensory evaluation, little difference of taste was detected between the low-salt fermented small shrimp and high-sodium salt fermented one. The principal taste compounds in fermented small shrimp were free amino acids, and betaine and nucleotides and their related compounds played an assistant role. The major amino acids in fermented small shrimp were glutamic acid, leucine, proline, glycine, lysine and aspartic acid. The major fatty acids in fermented small shrimp samples were 16:0, 20:5, 22:6, 16:1 and 18:1, and unsaturated fatty acids decreased slightly while saturated fatty acids increased during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isobutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid), 6 kinds of carbonyl compounds (ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentanal), and 3 kinds of volatile amines (methylamine, trimethylamine, isopropylamine) were identified.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.374-380
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• 2006

For the improvement of Gulbi processing, yellow corvenia was salted by 2 different time (5 hours, low salted and 5 days, high salted) and then dried in the sun and stored for 5 and 21 days, respectively. Malonaldehyde contents and fatty acid composition were analyzed during Gulbi processing. The moisture contents of yellow corvenia were significantly decreased during processing procedure. The salt contents were 10 folds higher in 5 day-salted sample than in 5 hour-salted one. The salt contents showed reversed tendency to moisture contents. There was little change in pH during storage. The contents of malonaldehyde in yellow corvenia were increased during Gulbi processing and storage. Its contents were higher in 5 day-salted sample and exterior parts than 5 hour-salted sample and interior parts of Gulbi. The fatty acids composition showed higher oleic acid $(C_{18:1})$, palmitic acid $(C_{16:0})$ and docosahexaenoic acid $(C_{22:6})$ than any other fatty acids in Gulbi. Saturated fatty acids were increased but unsaturated fatty acids were decreased during Gulbi processing. After 21 days storage, unsaturated fatty acids remaining ratio in 5 hour-and 5 day-salted sample were 1.39 and 0.99 respectively. The contents of unsaturated fatty acids were dramatically changed as salt concentration increased during storage than in processing.