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KMID : 1134820000290040629
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.629 ~ p.634
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Effects of Gamma Irradiation on Changes of Chemical Compounds in the Processing of Fermented Shrimp with Law Salt
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Ahn Hyun-Joo
Lee Kyong-Haeng
Lee Cherl-Ho
Cha Bo-Sook
Byun Myung-Woo
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Abstract
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The effects of gamma irradiation on changes of chemical compounds of fermented shrimp with low salt were studied. The shrimp was salted with NaCl concentration of 10%, 15% and 20%, and irradiated at 0, 2.5, 5.0, 7.5 and 10.0 kGy. Amino nitrogen (AN), volatile basic nitrogen (VBN), trimethylamine (TMA) and neutral protease activity were examined during fermentation at 15℃. A sample with 30% salt con- centration was also prepared as a control. The initial contents of AN, VBN, TMA and protease activity were not affected by gamma irradiation. The contents of AN, VBN and TMA were increased with fermentation period. But, the more increased NaCl concentrations and the higher irradiation dose, the less increased content of chemical compounds and protease activity were found. Protease activity was increased until 4～5 weeks and then decreased gradually. The results showed that the chemical compounds and protease activity of salted and fermented shrimp prepared with 15% NaCl concentration and 10 kGy irradiation dose, or 20% and 5 kGy or higher were maintained the appropriate level of quality up to 10 weeks of storage compared with the control.
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KEYWORD
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low salted and fermented shrimp, gamma irremical compounds
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