Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Sanitary Quality Characterization of Commercial Salted Semi-dried Brown Croaker

시판 반염건 민어의 위생학적 품질 특성

  • 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)
  • 허민수 (경상대학교 식품영양학과) ;
  • 박권현 (아워홈 식품사업부) ;
  • 김기현 (경상대학교 해양식품공학과, 해양산업연구소) ;
  • 강상인 (경상대학교 해양식품공학과, 해양산업연구소) ;
  • 최종덕 (경상대학교 해양식품공학과, 해양산업연구소) ;
  • 김진수 (경상대학교 해양식품공학과, 해양산업연구소)
  • Received : 2013.12.02
  • Accepted : 2014.02.19
  • Published : 2014.04.30
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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.

반염건 민어는 특유의 육조직, 맛 및 영양가가 우수하여 국내에서 아주 선호되고 있는 수산가공품 중의 하나이다. 본 연구에서는 전통수산가공품의 하나인 반염건 민어를 지역명품으로 개발하기 위한 기초 자료로서 시판 반염건 민어의 위생학적 특성에 대하여 살펴보았다. 시판 반염건 민어의 생균수 및 대장균은 각각 4.2~8.3 log(CFU/g) 및 18>~4.6 log(MPN/100 g)이었다. 또한 시판 반염건 민어의 수분 함량은 64.2~77.1% 범위, 염도는 2.1~9.5% 범위, 휘발성염기질소 함량은 14.1~58.1 mg/100 g 범위, 과산화물값은 19.1~107.2 meq/kg 범위였다. 이상의 반염건 민어에 대한 미생물학적 및 화학적 결과에 의하면 지역 명품 반염건 민어를 가공 및 유통하기 위해서는 반드시 적절한 품질 규격[원료는 모두 국산, 수분 함량은 65% 이하, 염도는 2~3% 범위, 휘발성염기질소 함량 50 mg% 이하, 생균수 및 대장균은 각각 6 log(CFU/g) 이하 및 음성]이 있어야 할 것으로 판단되었다.

Keywords

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