초록 ▼

가. 연구개발의 내용
현지 방문에서 젓갈시료를 sampling하여 이화학적, 미생물학적, 관능적인 측면에서 검사를 실시한다. 새우젓을 제조, 저장하면서 위생관리 면에서 조사한다. 생산자와 소비자를 대상으로 젓갈의 유통포장에 대한 설문조사를 실시한다
나. 연구개발 범위
1. 시료채취
1) 1차(봄) : 대전시내 도 ·소매시장, 충남보령 광천에서 10 종
2) 2차(여름) : 대전시내 도·소매시장에서 19 종
3) 3차 (가을) : 강경 젓갈 축제시 시료 6종 구입
4) 실험실 제조 새우젓 : 소금

가. 연구개발의 내용
현지 방문에서 젓갈시료를 sampling하여 이화학적, 미생물학적, 관능적인 측면에서 검사를 실시한다. 새우젓을 제조, 저장하면서 위생관리 면에서 조사한다. 생산자와 소비자를 대상으로 젓갈의 유통포장에 대한 설문조사를 실시한다
나. 연구개발 범위
1. 시료채취
1) 1차(봄) : 대전시내 도 ·소매시장, 충남보령 광천에서 10 종
2) 2차(여름) : 대전시내 도·소매시장에서 19 종
3) 3차 (가을) : 강경 젓갈 축제시 시료 6종 구입
4) 실험실 제조 새우젓 : 소금종류 : 천일염소금농도 : 9, 18, 27%저장온도 : 토굴온도(10℃), 상온(20℃)
2. 젓갈의 이화학적, 미생물학적 검사
1) 이화학적 검사 : 시판 25종, 실험실제조 새우젓 염도, pH, 산도(AOAC법), 아미노태 질소의 함량(Sorensen 법), 휘발성 염기태 질소 함량(Conway시료 미량 확산법), Trimethylamine 함량(Murray와 Gibson의 방법), 산패정도 (TBARS)2) 미생물학적 검사 : 시판 35종, 실험실제조 새우젓
- 총균수, 효모, 젖산균 및 병원성 미생물(E. Coli, Salmonella, Staphylococcus, Vibrio)
- 방법 : 평판배지법
- 새우젓 저장시설 : 총균수 (평판배지법, ATP luminescence 법)
3. 중금속 분석
ICP-AES/MS법
(1) 소금 : 4종(국산 천일염 2종, 중국산 천일염, 정제염)
(2) 새우젓 : 26종(시판 20종, 실험실 제조 6종)
4. 새우젓의 유통 및 포장에 관한 설문조사
1) 소비자: 대전시 거주 소비자 150 명을 대상으로 설문 조사실시
2) 생산자: 대전시, 광천 소재 젓갈 판매 상인 17 명을 대상으로 설문조사 실시

Abstract ▼

This study was carried out to survey the hazard of the salted and fermented shrimp. We evaluated physicochemical, sensory and microbiological characteristics, heavy metal analysis and consumer's and retailer's opinion about salted and fermented shrimp. Samples were purchased by season(spring, summer

This study was carried out to survey the hazard of the salted and fermented shrimp. We evaluated physicochemical, sensory and microbiological characteristics, heavy metal analysis and consumer's and retailer's opinion about salted and fermented shrimp. Samples were purchased by season(spring, summer, fall), by kinds, by manufacturer, by native country. Separately, salted shrimp of three different salt concentrations were prepared with fresh shrimp and sun-dried salt, and fermented at two different temperatures(10 and 20℃) for 100 days.
Physicochemical properties of twenty five commercial salted and fermented shrimps showed great variations in amino nitrogen(AN), volatile basic nitrogen(VBN), thiobarbituric acid-reacting substance(TBARS) and trimethylamine(TMA) among samples. However, in the case of salted and fermented shrimps manufactured in our Lab, the physicochemical properties depend on the salt concentration and storage temperature. AN, VBN and TMA content increased with longer fermentation time, lower salt concentration and higher storage temperature. Sensory results showed that the mean score of over-all preference was the highest with the Yook Jeot, and a positive correlation existed between sensory scores of taste and AN value.
Coliform and Gram(+) cocci were detected in both commercial and manufactured salted md fermented shrimps. However, pathogenic bacteria such as Esterichia coli, Salmonella, Shigella, Staphylococcus aureus, Vibrio parahaemolyticus and Vibrio cholerae were not detected in the commercial and manufactured salted and fermented shrimps. Also, patogenic bacteria were not detected in salted and fermented shrimp inocculated into pathogenic bacteria.
The heavy metal in commercial (20 kinds) salted and fermented shrimps by ICP-AES/MS was detected 0.1 rpm(N.D.-0.5 ppm) for cadmium and 0.02 ppm(N.D.-0.2 ppm) for chromium, and in laboratory manufactured samples, 0.3 ppm for lead, 0.7 ppm for cadmium and 0.02 ppm for chromium. Although detection amount of heavy metal in our experiment was low level, heavy metal monitoring would be performed continuously.
In addition, consumer's and retailer's opinions about the package of salted and fermented were somewhat different.
Based on the above results, commercial salted and fermented shrimp was safe in the sanitary aspects. Important sanitary points for commercial salted and fermented shrimp were salt concentration, storage temperature and fermentation time.

목차 Contents

• 제 1 장 서론...12
• 제 2 장 국내ㆍ외 기술개발 현황...14
• 제 3 장 연구개발 수행 내용 및 결과...20
• 제 7 장 참고문헌...68