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광천 토굴새우젓의 미생물 오염도 및 영양 평가

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dc.contributor.author김애정-
dc.contributor.author박신영-
dc.contributor.author최진원-
dc.contributor.author박상현-
dc.contributor.author하상도-
dc.date.available2019-07-18T04:00:29Z-
dc.date.issued2006-
dc.identifier.issn0367-6293-
dc.identifier.urihttps://scholarworks.bwise.kr/cau/handle/2019.sw.cau/29268-
dc.description.abstractMicrobial 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.-
dc.format.extent7-
dc.publisher한국식품과학회-
dc.title광천 토굴새우젓의 미생물 오염도 및 영양 평가-
dc.typeArticle-
dc.identifier.bibliographicCitation한국식품과학회지, v.38, no.1, pp 121 - 127-
dc.identifier.kciidART001000548-
dc.description.isOpenAccessN-
dc.citation.endPage127-
dc.citation.number1-
dc.citation.startPage121-
dc.citation.title한국식품과학회지-
dc.citation.volume38-
dc.publisher.location대한민국-
dc.subject.keywordAuthorKwangchun shrimp Jeotgal-
dc.subject.keywordAuthorOhjeot-
dc.subject.keywordAuthorYookjeot-
dc.subject.keywordAuthornutritional assessment-
dc.subject.keywordAuthormicrobial contamination-
dc.description.journalRegisteredClasskci-
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대학원 (식품생명공학과)
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