Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Determination of Propionic, Benzoic, and Sorbic Acids in Dried Seasoned Seafood Products in Korea

유통 조미건어포 중 프로피온산, 안식향산, 소브산 함유량 조사

  • Woojin Jang (Department of Food Science and Biotechnology, Chung-Ang University) ;
  • Jongyoon Choi (Department of Food Science and Biotechnology, Chung-Ang University) ;
  • Seongjae Kim (Department of Food Science and Biotechnology, Chung-Ang University) ;
  • Sang-Do Ha (Department of Food Science and Biotechnology, Chung-Ang University) ;
  • Jihyun Lee (Department of Food Science and Biotechnology, Chung-Ang University)
  • 장우진 (중앙대학교 식품생명공학과) ;
  • 최종윤 (중앙대학교 식품생명공학과) ;
  • 김성재 (중앙대학교 식품생명공학과) ;
  • 하상도 (중앙대학교 식품생명공학과) ;
  • 이지현 (중앙대학교 식품생명공학과)
  • Received : 2023.07.05
  • Accepted : 2023.07.31
  • Published : 2023.10.30
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Abstract

This study was performed to determine the contents of propionic, benzoic, and sorbic acids in dried seasoned seafood products (n=27) sold in Korea. Propionic acid was determined using a gas chromatogramphy-flame ionization detector. Benzoic and sorbic acid were analyzed by using a high-performance liquid chromatography-diode array detector. Benzoic acid was not detected in the dried seasoned seafood products; however, propionic and sorbic acid were detected in some samples. The concentrations of propionic acid and sorbic acid were up to 125.10 mg/kg and 658.18 mg/kg in dried seasoned seafood products, respectively. Of eight samples labeled with potassium sorbate, sorbic acid was detected in seven of them. The detected sorbic acid levels in these samples met the regulations for sorbic acid usage in Korea. The propionic, benzoic, and sorbic acid contents of dried seasoned seafood products determined in this study can provide basic data for safety management of dried seasoned seafood products in future.

본 연구는 국내 유통 조미건어포 27건 중 프로피온산, 안식향산, 소브산 함량을 분석하였다. 식품의약품안전처 식품공전의 분석 방법으로 GC-FID를 이용하여 프로피온산을 분석하였고 HPLC-DAD를 이용하여 안식향산과 소브산을 분석하였다. 그 결과 총 27건 중 프로피온산은 16건(검출률 59%), 안식향산은 불검출, 소브산은 7건(검출률 26%)이 검출되었다. 조미건어포에서 프로피온산은 ND-125.10 mg/kg의 농도로 검출이 되었으며 이는 미생물 최소저해농도 이하의 수치로 보존 효과를 나타낼 수 없는 농도로 보여 의도적으로 첨가되지는 않았을 것으로 사료된다. 또한, 소브산의 경우 소르빈산 칼륨이 표기된 시료에서만 검출되었으며 표기된 시료 8건 중 7건에서만 검출이 되었다. 소브산 검출 시료의 경우 658.18 mg/kg의 농도까지 검출이 되었으며, 이는 그 사용 기준에 적합한 수치였다. 본 연구는 향후 조미건어포에 대한 안전 관리를 위한 기초자료로 사용될 수 있을 것으로 사료된다.

Keywords

Acknowledgement

본 연구는 2023년 식품의약품안전처 지원 과제 (21162MFDS013, 201153MFDS605)에 의해 수행되었으며 이에 감사드립니다.

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