광천 토굴새우젓의 미생물 오염도 및 영양 평가
- Authors
- 김애정; 박신영; 최진원; 박상현; 하상도
- Issue Date
- 2006
- Publisher
- 한국식품과학회
- Keywords
- Kwangchun shrimp Jeotgal; Ohjeot; Yookjeot; nutritional assessment; microbial contamination
- Citation
- 한국식품과학회지, v.38, no.1, pp 121 - 127
- Pages
- 7
- Journal Title
- 한국식품과학회지
- Volume
- 38
- Number
- 1
- Start Page
- 121
- End Page
- 127
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/29268
- ISSN
- 0367-6293
- Abstract
- Microbial and nutritional characteristics of Kwangchun shrimp Jeotgal (salt-fermented shrimp) were assessed. Total
mesophilic bacteria, coliforms, and S. aureus counts in Kwangchun shrimp Jeotgal were 3.48-5.42, 2.22-2.95, and 0.58-2.51
log10CFU/g, respectively. Yeast and mold were detected only in Ohjeot (1.99 log10CFU/g) and Yookjeot (1.47 log10CFU/g). B.
cereus, L. monocytogenes, Vibrio spp. and E. coli were not detected in Kwangchun shrimp Jeotgal, which contained abundant
macrominerals (Ca, Mg, Na, K), with Na showing highest content. Palmitic acid content was higher than those of other saturated
fatty acids. Eicosapentaenoic acid and docosahexaenoic acid contents were higher than those of other poly unsaturated fatty acids.
Results showed Kwangchun shrimp Jeotgal is safe microbiologically with abundant nutritional components.
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