누룩, 엿기름 첨가 새우젓의 이화학적 특성 및 항산화 활성 = Physicochemical Properties and Antioxidant Activities of Fermented Shrimp Added with Nuruk or Malt

다국어 초록 (Multilingual Abstract)

This study aimed to develop low­salt fermented shrimp by using a smaller amount of table salt with the addition of nuruk or malt by considering physicochemical properties and antioxidant activities of fermented shrimp. Four preparations-the control group with the addition of 25% salt as a normal rate for fermented shrimp (SS25), low­salt fermented shrimp with 20% salt added(SL20), low­salt fermented shrimp with 5% nuruk(SL20N) or malt(SL20M). The result shows that pH was highest for SL20 and was lowest for the control group with a higher salt content. Salinity was significantly lower in the experimental group with the addition of malt or nuruk, along with a lower salt content than SS25. Brix was significantly higher for the fermented shrimp with the addition of nuruk or malt than for the addition of salt alone. Volatile basic nitrogen (VBN) content of fermented shrimp added with malt had the highest value. Total nitrogen (TN) content and amino nitrogen (AN) content were higher in the experimental group with the addition of malt or nuruk, along with a lower salt content than SS25. Biogenic amine was lowest for SL20N. SL20M extracted by water had a high total phenol content; SL20N extracted by ethanol had the highest level of DPPH radical scavenging activities; SL20N extracted by ethanol and water had the greatest reducing power. To put these results together, fermented shrimp with a smaller content of salt in pursuit of low­salt intake, and addition of nuruk or malt had better physiological activity.

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