Changes in physicochemical properties of salted and fermented shrimp at different salt levels

摘要

This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8 percent salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30 percent salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8 percent increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3 percent salt showed the maximum value at 10 week fermentation.