2005•Korean Journal of Food Science and TechnologyRequires access

Mineral and Heavy Metal Contents of Salt and Salted-fermented Shrimp

Ok‐Soon Heo, Sanghee Oh, Soo Hyun Shin, Mee Ree Kim

Abstract

This study was carried out to survey the contents of mineral and heavy metal of the commercial salt and salted-fermented shrimp. Mineral and heavy metal contents of Korean products and imported salts, and their effects on shrimps were analyzed through ICP-AES/MS. K and Mg contents of Korean salts and salted-fermented shrimp were relatively higher than those imported ones, However, no significant differences were found for mineral of commercial salted-fermented shrimps between Korean products and imported ones. Heavy metal contents of commercial salts lower than the maximum permissible limit set by KFDA. As, HB, and Ni were not detected in both commercial and lab-made salted-fermented shrimps. Cd were detected ranges of ND-0.5 ppm (average 0.1ppm) for commercial salted-fermented shrimps. Pb were detected ranges of ND-0.8ppm(average 0.28ppm) for lab-made salted-fermented shrimps.

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Key concepts: Shrimp, Fermentation, Salted fish, Chemistry, Food science, Heavy metals, Mineral, Fish <Actinopterygii>