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KMID : 1134819960250040665
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 4 p.665 ~ p.671
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Changes in Nutritional Components of Toha - jeot (Salt - Fermented Toha Shrimp) during Fermentation
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Park Won-Ki
Park Young-Hee
Park Bock-Hee
Kim Hee-Kyung
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Abstract
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Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp(Caridina denticulata denticulata D_E H_(AAN)), which was salted with 20%(w/w) sodium chloride and fermented during 60 days at 4±l℃ were investigated. The free amino acid contents in Toha-jeot, of which glutamic acid, leucine, lysine, arginine, glycine and alanine occupy the majority, in order of abundance, increased gradual1y up to 50 days of fermentation. Most of the nucleotides were decomposed to hypoxanthine; thus ATP and ADP were not detected. Fermentation decreased inosine, IMP and unsaturated fatty acid contents and increased saturated fatty acid contents of Toha-jeot. Palmitic acid was the most abundant fatty acid, followed by palmitoleic acid, linoleic acid, EPA and stearic acid. Among the mineral constituents of Toha-jeot, Na and Ca were dominantly occupying. The Hunter “L" and “b" values of Toha-jeot increased during fermentation while "a" value remained unchanged.
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KEYWORD
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nutritional components, Caridina denticulata denticulata $D_{E}$ $H_{}$ AAN/, Toha-jeot
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