국내산 시판 어리굴(Crassostrea gigas)젓의 미생물학적 평가
Microbiological Evaluation of Commercial Eorigul-jeot, Salt-fermented Oyster Crassostrea gigas with Seasoning, Produced in Korea
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초록
We investigated the quality of 10 commercial eorigul-jeot, salt-fermented oysters with seasoning, by measuring their chemical composition and bacterial concentrations. The Eorigul-jeot had 5.07–6.06 pH (mean, 5.63), of 1.92–4.74% salinity (mean, 3.36%), 7.01–14.70 mg/100 g volatile basic nitrogen (mean, 11.91 mg/100 g), 139.22–267.11 mg/100 g amino acid nitrogen (mean, 212.69 mg/100 g), and 1.02–1.65 g/100 g total acidity (mean, 1.24 g/100 g). The total viable and lactic acid bacterial counts were 5.7×104–8.7×105 and 2.7×10³–2.0×105 CFU/g, respectively, and fecal coliform was detected in only one Eorigul-jeot sample. Bacillus cereus and Clostridium perfringens were detected in two samples, and all Eorigul-jeot samples were negative for Staphylococcus aureus and Vibrio parahaemolyticus. These results strongly suggest the need to monitor food-poisoning bacteria in commercial Eorigul-jeot to ensure consumer health.
Abstract
We investigated the quality of 10 commercial eorigul-jeot, salt-fermented oysters with seasoning, by measuring their chemical composition and bacterial concentrations. The Eorigul-jeot had 5.07–6.06 pH (mean, 5.63), of 1.92–4.74% salinity (mean, 3.36%), 7.01–14.70 mg/100 g volatile basic nitrogen (mean, 11.91 mg/100 g), 139.22–267.11 mg/100 g amino acid nitrogen (mean, 212.69 mg/100 g), and 1.02–1.65 g/100 g total acidity (mean, 1.24 g/100 g). The total viable and lactic acid bacterial counts were 5.7×104–8.7×105 and 2.7×10³–2.0×105 CFU/g, respectively, and fecal coliform was detected in only one Eorigul-jeot sample. Bacillus cereus and Clostridium perfringens were detected in two samples, and all Eorigul-jeot samples were negative for Staphylococcus aureus and Vibrio parahaemolyticus. These results strongly suggest the need to monitor food-poisoning bacteria in commercial Eorigul-jeot to ensure consumer health.
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