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우렁이 생체 및 가공제품의 저장안정성 조사Preservative Safety Analysis of the Fresh Apple Snails and their Processing Products
- Other Titles
- Preservative Safety Analysis of the Fresh Apple Snails and their Processing Products
- Issue Date
- Jun-2008
- Publisher
- 한국식품저장유통학회
- Keywords
- snail; intermediate moisture; vacuum-packaging; microbial safety
- Citation
- Food Science and Preservation, v.15, no.3, pp 340 - 346
- Pages
- 7
- Indexed
- KCI
- Journal Title
- Food Science and Preservation
- Volume
- 15
- Number
- 3
- Start Page
- 340
- End Page
- 346
- ISSN
- 3022-5477
3022-5485
- 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.
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