• Proceedings of the Korean Nutrition Society Conference
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• 2003.05a
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• pp.227.1-227.1
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• 2003

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.1
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.629-634
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• 2000

The effects of gamma irradiation on changes of chemical compounds of fermented shromp with low salt were studied. The shirmp was salted NaCl concentration of 10%, 15% and 20%, and irradiated at 0, 2.5, 5.0, 7.5 and 10.0kGy. Amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA) and neutral protease acivity were examined during ferentation at 15$^{\circ}C$. A sample with 30% salt concontration was also prepared as a control. The initial contents of AAN, VBN, TMA and protease acitivity were not affected by gamma irradiation. The contents of AN, VBN and TMA were incteased with fermentation period. But, the more increased NaCl concentrations and the higher irradiation dose, the loss increased content of chemical compounds and protease activity were found. Protease was increased until 4~5 weeks and then decreased gradually. The results showed that the chemical compounds and protease activity of salted abd fermeted shrimp prepared with 15% NaCl contentration and 10 kGy irradiation dose, or 20% and 5 kGy or higher were maintained the appropriate level of quality up to 10 weeks of storage compared with the control.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1191-1195
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• 1997

This study was conducted to investigate the proteolytic properties of saewoojeot (salted and fermented shrimp) on various meat proteins. NaCl content was decreased less than 2% by electrodialysis. As electrodialysis time was passed, the protease activity was increased. The proteolytic activity of crude protease on muscle proteins of beef, pork, chicken was analyzed by SDS-PAGE. Crude enzyme easily degradated both heat-denatured and native meat proteins. Protein degradation was rapidly occurred within 5 min and most all myofibrilar protein was disappeared. Heat-denatured chicken meat (100%) was most easily degraded than heat-denatured pork meat (47%) and beef meat (31%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.207-212
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• 1986

Heavy metal contents and residues level of organochlorine pesticides were analyzed for commercial salted and fermented sea-food which bought from pusan area. Heavy metal contents ranged from 0.11 to 0.46 ppm of mercury, trace to 1.1 ppm of lead, 0.01 to 0.34 ppm of cadmium, 0.4 to 5.98 ppm of cupper, 0.16 to 4.5 ppm of zinc, trace to 0.49 ppm of manganese and trace to 1.35 ppm of arsenic. Residue level of organochlorine pesticides in salted and fermented sea-foods ranged from 0.3 ppb to 1.825 ppb of total BHC Organochlorine pesticides of DDE, dieldrine, pp'-DDD and pp'-DDT were detected a small amount from Ge jeot and Myeol-Chi jeot. In conclusion. the heavy metal and levels of organochlorine pesticides residues were safety to eat the salted and fermented sea foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.606-613
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• 1997

The changes of contents in trimethylamine oxide nitrogen(TMAO-N), trimethylamine nitrogen(TMA-N), dimethylamine nitrogen(DMA-N), nitrite nitrogen(nitrite-N), nitrate nitrogen(nitrate-N) and the effect on the formation of N-nitrosamine(NA) during fermentation were investigated with salted anchovy added different amounts of sodium nitrite, sodium nitrate and ascorbic acid, respectively. When the sodium nitrite was added in salted anchovy, the contents of nitrite-N was decreased during fermentation . Whereas the formation of N-nitrosodimethylamine(NDMA ) was increased . Contents of TMAO-N was decreased, while TMA-N and DMA-N were increased during fermentation in all samples. Addition of ascorbic acid inhibited the formation of NDMA significantly. The formation of NDMA was inhibited by 81.3% at the concentration of 130mM as compared with non-added the control group. The aqueous model system was used for the evaluation of ascorbic acid(inhibitor) or thiocyanate (promoter) on the formation of NDMA using salt-fermented anchovy added with sodium nitrite. The optimum pH on the formation of NDMA was shown to be 3.8, and ascorbic acid inhibited the formation of NDMA whereas thiocyanate promoted. NDMA was not detected in the salt-fermented anchovy (control sample). However it is a possibility to form carcinogenic NDMA in stomach if both saltfer-mented anchovy and the materials contained abundant nitrite or nitrate were took in.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.919-924
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• 2008

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and $5^{\circ}C$) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at $25^{\circ}C$ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at $25^{\circ}C$ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures ($25^{\circ}C$).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.319-323
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• 2005

Lactic acid bacteria are dominant microflora in many kinds of fermented foods. In this study, dominant microflora, especially lactic acid bacteria were isolated from salted sea food, and we determined physiological characteristics, and assayed specific property such as bacteriocin activity. The population of lactic acid bacteria as well as aerobic mesophilic counts was at the level of $10^7$ cfu /g. Total 17 strains of LAB were isolated from salted sea food sample. The phenotypic characteristics of these strains were determined followed by Bergey's Manual. And genotypic and bacteriocin activity were tested by Schillinger and $L{\ddot{u}}cke^{(7)}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1560-1565
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• 2004

There are about 50 kinds of salted and fermented fish in Korea, and they have been used as a necessity for the preparation of kimchi. There is next to nothing for the studies of finding out the cause of N-nitrosamine formation by using the salted and fermented anchovies. In order to predict the possibility of N-nitrosamine formation and mutagenicity from gastric digestion of Korean Jeotkal, correlation of N-nitrosodimethylamine (NDMA) and mutagenicity of the salted and fermented anchovy under simulated gastric digestion was investigated through mixture system of nitrate, thiocyanate, formaldehyde and ascorbic acid to the anchovy product aged at room temperature (18~20$^{\circ}C$) for 60 days. NDMA formation of fermented anchovy under simulated gastric digestion was accelerated by the increase of nitrate, thiocyanate and formaldehyde concentration and was inhibited by the addition of ascorbic acid as an inhibitor, showing that its inhibition rate was 71.3% at 4 mM as compared with control group. Mutagenicity in anchovy digest added with several level of nitrite, thiocyanate and formaldehyde was increased, while it was markedly decreased in addition of ascorbic acid.