Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste
Background: This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste. Method...
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| Format: | Article |
| Language: | English |
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BMC
2014-12-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618114000079 |
| _version_ | 1818972190858543104 |
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| author | Young-Boong Kim Yun-Sang Choi Su-Kyung Ku Dai-Ja Jang Hajah Hasnah binti Ibrahim Ki Bong Moon |
| author_facet | Young-Boong Kim Yun-Sang Choi Su-Kyung Ku Dai-Ja Jang Hajah Hasnah binti Ibrahim Ki Bong Moon |
| author_sort | Young-Boong Kim |
| collection | DOAJ |
| description | Background: This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste.
Methods: The quality characteristics studied were: chemical composition, amino acids, minerals, fatty acids, cholesterol, water activity, pH, and salinity.
Results: The moisture and salinity content were highest in Belacan (p < 0.05). The fat and ash content, Mg, Na, unsaturated fatty acids, and polyunsaturated fatty acids were highest in the Korean fermented Saewoojeot shrimp paste.
Conclusion: The protein content, pH, water activity Ca, Fe, K, P, Zn, total amino acids, essential amino acids, saturated fatty acids, and cholesterol content tended to be higher in the Korean dried shrimp paste than in Bruneian belacan and Korean fermented Saewoojeot shrimp paste. |
| first_indexed | 2024-12-20T15:04:20Z |
| format | Article |
| id | doaj.art-3cdaeb7e90614f1aa8a432cf7e0cd089 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-20T15:04:20Z |
| publishDate | 2014-12-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-3cdaeb7e90614f1aa8a432cf7e0cd0892022-12-21T19:36:33ZengBMCJournal of Ethnic Foods2352-61812014-12-0111192310.1016/j.jef.2014.11.006Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp pasteYoung-Boong Kim0Yun-Sang Choi1Su-Kyung Ku2Dai-Ja Jang3Hajah Hasnah binti Ibrahim4Ki Bong Moon5Processing Technology Research Group, Convergence Technology Research Division, Korea Food Research Institute, Seongnam, South KoreaProcessing Technology Research Group, Convergence Technology Research Division, Korea Food Research Institute, Seongnam, South KoreaProcessing Technology Research Group, Convergence Technology Research Division, Korea Food Research Institute, Seongnam, South KoreaProcessing Technology Research Group, Convergence Technology Research Division, Korea Food Research Institute, Seongnam, South KoreaMinistry of Industry and Primary Resources, Jalan Menteri Besar, Bandar Seri Begawan, Brunei DarussalamASEAN Korea Centre, Seoul, South KoreaBackground: This study was conducted to compare the quality characteristics between shrimp pastes from Korea and Brunei. Belacan is a fermented shrimp paste from Brunei. Korea manufactures two products: one is fermented and dried Saewoojeot shrimp paste, and the other is a dried shrimp paste. Methods: The quality characteristics studied were: chemical composition, amino acids, minerals, fatty acids, cholesterol, water activity, pH, and salinity. Results: The moisture and salinity content were highest in Belacan (p < 0.05). The fat and ash content, Mg, Na, unsaturated fatty acids, and polyunsaturated fatty acids were highest in the Korean fermented Saewoojeot shrimp paste. Conclusion: The protein content, pH, water activity Ca, Fe, K, P, Zn, total amino acids, essential amino acids, saturated fatty acids, and cholesterol content tended to be higher in the Korean dried shrimp paste than in Bruneian belacan and Korean fermented Saewoojeot shrimp paste.http://www.sciencedirect.com/science/article/pii/S2352618114000079belecanBruneiquality characteristicsKoreaSaewoojeot |
| spellingShingle | Young-Boong Kim Yun-Sang Choi Su-Kyung Ku Dai-Ja Jang Hajah Hasnah binti Ibrahim Ki Bong Moon Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste Journal of Ethnic Foods belecan Brunei quality characteristics Korea Saewoojeot |
| title | Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste |
| title_full | Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste |
| title_fullStr | Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste |
| title_full_unstemmed | Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste |
| title_short | Comparison of quality characteristics between belacan from Brunei Darussalam and Korean shrimp paste |
| title_sort | comparison of quality characteristics between belacan from brunei darussalam and korean shrimp paste |
| topic | belecan Brunei quality characteristics Korea Saewoojeot |
| url | http://www.sciencedirect.com/science/article/pii/S2352618114000079 |
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