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KMID : 0881720170320050355
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Journal of Food Hygiene and Safety
2017 Volume.32 No. 5 p.355 ~ p.362
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Effect of Fermentation Temperature and Salt Concentration on Changes in Quality Index of Salted Shrimp During Fermentation
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Song Ho-Su
Kim Sung-Hun
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Abstract
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Fermentation temperature (10 and 20°C) and salt concentration (10, 20, and 30%) on volatile basic nitrogen (VBN), histamine, amino nitrogen, total viable cell counts, coliform bacteria and Escherichia coli counts as the quality index in salted shrimp were investigated during fermentation. Results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature (10 and 20°C) in salted shrimp treated with 10% and 20% salt concentration. However, effect of salt concentration and fermentation temperature on the quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.
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KEYWORD
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Salted Shrimp, Salt Concentration , Fermentation Temperature , Volatile Basic Nitrogen (VBN) , Histamine , Amino Nitrogen , Total Viable Cell Count , Coliform Bacteria
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