polyunsaturated fatty acid content was highest in the Korean fermented
and dried Saewoojeot paste (p < 0.05). The ratio between
unsaturated and saturated fatty acids was highest in the Korean
Saewoojeot paste at 3.33. Also, the ratio between saturated and
polyunsaturated fatty acids was highest in the Korean Saewoojeot
paste, while the Korean dried shrimp paste had the lowest ratio.
Peralta et al [30] reported that the fatty acid content of saltfermented
shrimp paste was high, and the content of palmitic
acid, eicosapentaenoic acid, and decosahexaenoic acid was also
high. Montano et al [21] reported that Fillipino shrimp paste had a
saturated fatty acid content of 47.3%, 18.0% monounsaturated fatty
acid, and 34.7% was polyunsaturated fatty acid.
The cholesterol content was highest in the Korean dried shrimp
paste at 51.01 mg/100 g (p < 0.05), followed by Bruneian belacan
(46.99 mg/100 g) and the Korean fermented and dried Saewoojeot
paste (25.29 mg/100 g). Peralta et al [30] reported that the
cholesterol content changes depending on the fermentation period
of salt-fermented shrimp paste. Additionally, Bragagnolo and
Rodriguez-Amaya [31] have suggested that shrimps have different
cholesterol content depending on the species and environment.
In conclusion, this study evaluated the characteristics of Korean
and Bruneian shrimp pastes. Korean fermented and dried Saewoojeot
shrimp paste showed similar or better quality characteristics
than Bruneian belacan. The results suggest that manufacture
of belacan could be improved by using the process of Korean