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시판 냉동굴(Crassostrea gigas)의 위생 안전성 평가Safety Evaluation of Frozen Oyster Crassostrea gigas as a Raw Material for Seafood Products

Other Titles
Safety Evaluation of Frozen Oyster Crassostrea gigas as a Raw Material for Seafood Products
Authors
박선영조혜정이석민허민수김진수
Issue Date
2020
Publisher
한국수산과학회
Keywords
Oyster; Shellfish; Shellfish sanitation
Citation
한국수산과학회지, v.53, no.6, pp 861 - 869
Pages
9
Indexed
KCI
Journal Title
한국수산과학회지
Volume
53
Number
6
Start Page
861
End Page
869
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/7358
DOI
10.5657/KFAS.2020.0861
ISSN
0374-8111
Abstract
This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viable cell counts, not detected (ND)-1.0 log CFU/g for coliform bacteria, and ND for Escherichia coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli (EHEC), and Clostridium perfringens. In frozen oysters, the heavy metal concentration for viable cell counts was ND-0.030 mg/kg, for lead was ND-0.393 mg/kg, and for cadmium was 0.021-0.597 mg/kg. Benzo(a)pyrene, shellfish poison (paralytic shellfish and diarrhetic shellfish poisons), and radioactivity were not detected in the thawed oysters. These results suggest that frozen oysters can be safely used as a raw material for the preparation of seafood products.
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해양과학대학 > Seafood science & Technology > Journal Articles
자연과학대학 > 식품영양학과 > Journal Articles

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자연과학대학 (식품영양학과)
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