低食鹽 水産醱酵食品의 加工에 관한 硏究 9. 低食鹽 새우젓의 製造 및 風味成分

Studies on the Processing of Low Salt Fermented Sea Foods 9. Processing Conditions of Low Salt Fermented Small Shrimp and Its Flavor Components

This study was attempted to proecss low-sodium salt (~rm~nted small shrimp as substitutes for traditional high-sodium salt fermented one which has widely been favored and consumed in Korea. Low-saIt 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% ethylalcobol 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±I3℃. 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 increasing during fermentation. At 60 days of fermentation 8 kinds of volatile fatty acids (acetic acid, propionic acid, isubutyric acid, butyric acid, isovaleric acid, valeric acid, isocarproic acid, carproic acid). 6 kinds of carbonyl compounds(ethanal, propanal, 2-methylpropanal, 3-methylbutanal, pentanal, 2-methylpentual). and 3 kinds of volatile amines(methylamine, trimethylamine, isopropylamine) were identified.