동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제24권6호
  • /
  • Pages.845-852
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  • 2014
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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시판 소스의 이화학적, 미생물적 품질 특성 조사를 통한 잠재적 위해도 연구

Study on the Potential Hazard Analysis by Physicochemical Quality and Microbiological Safety Comparison of Commercial Sauces in South Korea

  • 강현석 (중원대학교 한방식품바이오학과) ;
  • 김현수 (중원대학교 한방식품바이오학과) ;
  • 안정좌 (중원대학교 한방식품바이오학과) ;
  • 윤태미 ((주)에스앤텍) ;
  • 황태영 (중원대학교 한방식품바이오학과)
  • 투고 : 2014.08.12
  • 심사 : 2014.12.28
  • 발행 : 2014.12.31
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초록

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.

키워드

참고문헌

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피인용 문헌

  1. Quality Characteristics of Gochujang Sauce Containing Various Amount of Laminaria japonica L. Water Extracts vol.29, pp.6, 2014, https://doi.org/10.17495/easdl.2019.12.29.6.493