국내 유통 간장게장 제품 안전성 조사 연구
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2008.09
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 23권 / 3호
ㆍ저자명 : 서정은, 이은정, 이종경, 오세욱, 정현정, 오명주, 김윤지
영어 초록
To evaluate biochemical safety of gejang distributed in Korea, 33 samples were collected and analyzed for indicator microorganisms, pathogen, parasite, pH, volatile basic nitrogen(VBN), salinity, 3-MCPD, histamine, and synthetic food colors. Total plate counts of gejang were the range of 3 to 7 log cfu/g and coliform were the range of ND to 4 log cfu/g. Vibrio parahaemolyticus was detected from 4 samples, and Escherichia coli (1 log cfu/g) and copepoda were detected from 1 sample among those. pH and VBN value of samples were the range of 6.69 to 8.10 and 21.99 to 94.55 mg%, respectively. The ranges of salinity concentration for ganjang chamgejang, ganjang ggokgejang, and ganjang dolgejang were 11.6~32.6%, 2.8~20.5%, and 11.6~13.3%, respectively. But, the range of salinity concentration of yangnum gejang was 2.6~9.4%, which was lower than ganjang gejang. Besides, 3-MCPD, histamine and synthetic food colors were not detected. From the results, most of gejang was appropriate for Korea national standard for food regulation, but still biological hygiene control for raw materials, processing, and distribution should be improved.
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