Physicochemical and Sensory Properties of Salt-Fermented Shrimp Prepared with Various Salts
2008
Lee, K.D. (Mokpo National University, Muan, Republic of Korea) | Choi, C.R. (Mokpo National University, Muan, Republic of Korea) | Cho, J.Y. (Mokpo National University, Muan, Republic of Korea) | Kim, H.L. (Mokpo National University, Muan, Republic of Korea) | Ham, K.S. (Mokpo National University, Muan, Republic of Korea), E-mail: ksham@mokpo.ac.kr
Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korean solar salt (KSS), purified salt (PS), sea-concentrated salt (SCS), glasswort (Salicornia herbacea L.) spray solar salt (GSS), glasswort-sea-concentrated salt (GSCS) and spray-dried salt (SDS) on the physicochemical and sensory properties of fermented shrimps. Ammonia nitrogen content of the salted shrimp prepared with SDS was lower than others until 60 day fermentation. At 90 day fermentation, amino nitrogen contents of salted shrimps prepared with GSCS and GSS (980 mg%) were higher than those of the others while sample prepared with SDS showed the lowest amino nitrogen content (680 mg%). Volatile basic nitrogen content of salted shrimp prepared with SDS was also lower than those of the others between 14 and 60 day fermentation and there were differences among samples in the contents of trimethylamine at 180 day fermentation. Sensory evaluation results indicated significant differences in salty, overall taste and overall acceptance among samples. Overall acceptance was significantly higher in salt-fermented shrimp prepared with KSS, SCS, GSS, GSCS and SDS than in fermented shrimp with PS.
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