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http://dx.doi.org/10.5657/KFAS.2017.0111

Sanitary Characterization of Commercial Fish Jerky  

Kang, Mun Ki (National Federation of Fisheries Cooperativers)
Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Su Gwang (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.50, no.2, 2017 , pp. 111-119 More about this Journal
Abstract
We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.
Keywords
Jerky; Commercial jerky; Fish jerky; Filefish jerky; Tuna jerky;
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Times Cited By KSCI : 9  (Citation Analysis)
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