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http://dx.doi.org/10.5657/KFAS.2020.0851

The Sanitary Characteristics of Differenct Commercial Seasoned Shrimp Soy Sauce  

Lee, Jong Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lim, Jeong Wook (Haedaeun Co., Ltd.)
Kim, Hye Jin (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Park, Sun Young (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Ye Jin (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Shon, Suk Kyung (Department of Seafood and Aquaculture Science/Institute of Marine Industry, 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.53, no.6, 2020 , pp. 851-860 More about this Journal
Abstract
Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.
Keywords
Shrimp; Seasoned shrimp soy sauce; Pacific white shrimp; Seasoned crab soy sauce;
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Times Cited By KSCI : 10  (Citation Analysis)
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