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http://dx.doi.org/10.3746/jkfn.2014.43.4.584

Sanitary Quality Characterization of Commercial Salted Semi-dried Brown Croaker  

Heu, Min Soo (Dept. of Food Science and Nutrition, Gyeongsang National University)
Park, Kwon Hyun (Dept. of Food Division, Ourhome)
Kim, Ki Hyun (Dept. of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Dept. of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University)
Choi, Jong-Duck (Dept. of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Dept. of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.4, 2014 , pp. 584-591 More about this Journal
Abstract
Salted semi-dried brown croaker, Miichthys miiuy, has been proposed as a palatable seafood in Korea due to its specific texture, taste, and nutritional content. This study was conducted to characterize the sanitary quality of commercial salted semi-dried brown croaker for the development of high quality salted semi-dried products. The chemical properties ranged from 64.2 to 77.1% (mean $74.7{\pm}3.5%$) for moisture content, from 2.1 to 9.5% for salinity, from 14.1 to 58.1 mg/100 g for volatile basic nitrogen, and from 19.1 to 107.2 meq/kg for peroxide values. The viable cell counts and Escherichia coli were 4.2~8.3 log(CFU/g) [mean: 6.2 log(CFU/g)] and 18>~4.6 log(MPN/100 g), respectively. The chemical and microbial results of commercial salted semi-dried brown croaker suggest that provisions should be established for development of high quality salted semi-dried products.
Keywords
salted semi-dried fish; salted semi-dried brown croaker; brown croaker; Miichthys miiuy;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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