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Preservative Safety Analysis of the Fresh Apple Snails and their Processing Products  

Oh, Byung-Tae (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Kang, Sung-Won (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Choi, Sung-Gil (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 340-346 More about this Journal
Abstract
This study investigated the microbial safety of apple snails and intermediate-moisture-content apple snail products subjected to various treatments, according counts of total bacteria, Escherichia coli, mold and yeast during storage at 4C Heating of raw apple snails at 95C for 5 min increased the storage period in relation to total bacteria, E. coli, mold and yeast-cell growth. Addition of 10% NaCl and 50% vinegar increased the microbial safety of apple snails. Microorganisms were not detected for 14 weeks in vacuum-packaged intermediate-moisture-content apple snail products stored at either 4C or 30C. These results suggest that heat treatment of raw apple snails, soaking in 10% NaCl and 50% vinegar solutions, and vacuum-packaging increases the shelf-life and microbial safety of apple snail products.
Keywords
snail; intermediate moisture; vacuum-packaging; microbial safety;
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Times Cited By KSCI : 2  (Citation Analysis)
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