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시판 어육포의 위생학적 특성open accessSanitary Characterization of Commercial Fish Jerky
- Other Titles
- Sanitary Characterization of Commercial Fish Jerky
- Issue Date
- 2017
- Publisher
- 한국수산과학회
- Keywords
- Jerky; Commercial jerky; Fish jerky; Filefish jerky; Tuna jerky
- Citation
- 한국수산과학회지, v.50, no.2, pp 111 - 119
- Pages
- 9
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 50
- Number
- 2
- Start Page
- 111
- End Page
- 119
- ISSN
- 0374-8111
- Abstract
- We assessed the sanitary quality of fish jerky based on domestic standards (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) and compared the characteristics of fish jerky with those of other commercial animal jerky products. The standards encompassed sensory properties (form, flavor, color, texture, and foreign matter), moisture, and microbial properties (Escherichia coli and Staphylococcus aureus). Based on the standards, some fish jerkies did not meet standards on sensory form (code 5) and color (code 11), moisture content (code 7 and 12), E. coli (code 2, 4, 5, 9, 10 and 14) and S. Aureus (code 5). These results suggest that commercial fish jerky should be monitored and controlled on safety to ensure the distribution of high-quality products.
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