유통중인 주요 건어포류의 미생물학적 조사Microbiological Investigation at the Major Dried Seafood Distributed at the Market
- Other Titles
- Microbiological Investigation at the Major Dried Seafood Distributed at the Market
- Authors
- 송민규; 김지윤; 전은비; 김정균; 박신영
- Issue Date
- 2021
- Publisher
- 한국수산해양교육학회
- Keywords
- Dried squid; Dried file fish; Dried blackmouth angler; Sanitary indicative microorganism; Escherichia coli
- Citation
- 수산해양교육연구, v.33, no.3, pp 800 - 805
- Pages
- 6
- Indexed
- KCI
- Journal Title
- 수산해양교육연구
- Volume
- 33
- Number
- 3
- Start Page
- 800
- End Page
- 805
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/5226
- DOI
- 10.13000/JFMSE.2021.6.33.3.800
- ISSN
- 1229-8999
2288-2049
- Abstract
- This study assessed the quantitative contamination levels of total viable bacteria, fungi (yeast and mold), coliforms and Escherichia coli in Todarodes pacificus (squid), Stephanolepis cirrhifer (file fish) and Lophiomus setigerus (black mouth angler) as major dried fishery food products which were favored by consumers in Korea. Total viable bacteria in dried squid, dried file fish and dried black mouth angler were detected as 1.0~3.5, 2.0~5.1, and 3.2~5.9 log 10 CFU/g, respectively. Fungi in dried squid, dried file fish and dried black mouth angler were also detected as 2.0~3.8, 2.3~4.9, and 1.8~6.4 log 10 CFU/g, respectively. Coliforms were not detected in dried squid and dried black mouth angler, whereas the positive rate of coliforms in dried file fish was 60% with 1.5~2.3 log 10 CFU/g. E. coli was not detected in all samples (ND: < 1 log 10 CFU/g). The data on microbial contamination levels may be utilized for quantitative microbial assessment of dried fishery food products for controlling the level of microbial contamination and securing microbiological safety.
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Collections - 해양과학대학 > Seafood science & Technology > Journal Articles

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