Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea

This study thoroughly explores the quality and safety aspects of saeu-jeot, a popular salt-fermented shrimp in South Korea, with a specific focus on products fermented in underground tunnels. In this study, an extensive analysis of key quality factors (pH, salinity, total nitrogen [TN], and amino ni...

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Bibliographic Details
Main Authors: Heeyoung Lee, Hyunjin Cho, Yeongsil Lim, Sunhyun Park, Jeeyeon Lee
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Heliyon
Subjects:
Saeu-jeot
Microbial community
Biogenic amines
Total nitrogen
Total aerobic bacteria
Standardized manufacturing process
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024020371

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http://www.sciencedirect.com/science/article/pii/S2405844024020371

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