새우젓 품질향상을 위한 제조방법의 개선

Changes of chemical components and fatty acid compositions of fermented shrimp

Changes of chemical components and compositions of fatty acid in fermented shrimp added additives such as ethyl alcohol and sorbitol to improve the quality were discussed. The ranges of moisture, lipid and protein contents in products during fermentation at 15℃ for 120 days were 60.3-64.8%, 1.4-2.0% and 10.3-12.3%, respectively and the remarkable change of those contents in fermentation period was not observed. Lipid oxidation in the fermented shrimp with 5% of ethyl alcohol and 5% of sorbitol decreased slightly as compared with that of control during fermentation period. The major fatty acids were 16:0, 22:6, 20:5, 18:1, 16:1, and 18:0 in raw sample and products. In the changes of fatty acid compositions, saturates were increased while polyenes were decreased slightly during fermentation period.