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Microbial and Chemical Properties of Ready-to-eat Skate in Korean Market  

Lee, Eun-Jung (Division of Food Safety Research, Korea Food Research Institute)
Seo, Jung-Eun (Division of Food Safety Research, Korea Food Research Institute)
Lee, Jeng-Kyung (Division of Food Safety Research, Korea Food Research Institute)
Oh, Se-Week (Division of Food Safety Research, Korea Food Research Institute)
Kim, Yun-Ji (Division of Food Safety Research, Korea Food Research Institute)
Publication Information
Journal of Food Hygiene and Safety / v.23, no.2, 2008 , pp. 137-141 More about this Journal
Abstract
To evaluate safety of commercial skate product, Korean traditional ready-to-eat raw-fish, during from June to August in 2006, microbial and chemical properties such as levels of total plate count, coliform, food-borne pathogens, VBN-value, pH and ammonium concentration in ready-to-eat skate product were evaluated. Total plate counts of ready-to-eat skate product were ranges from 4.8 to 7.5 log CFU/g, and coliform was detected in 1 sample (2.48 log CFU/g) among 18 samples. Staphylococcus aureus, was detected in 2 samples among 18 samples, but Escherichia coli, Salmonella, spp., Vibrio parahaemolyticus, and Listeria monocytogenes were not detected. VBN-values and pH of skate were ranges from 12.6 to 593.9 mg% and from 6.7 to 9.4 depending on strength of fermentation, respectively. Ammonium concentrations of fermented skate were ranges from 4.4 to 14.1 mg/g and 2 samples, pre-fermented skate, were not detected.
Keywords
Skate; Foodborne pathogens; Chemical properties; Korean market;
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Times Cited By KSCI : 2  (Citation Analysis)
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