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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-02-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024020371 |
| _version_ | 1797267760429924352 |
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| author | Heeyoung Lee Hyunjin Cho Yeongsil Lim Sunhyun Park Jeeyeon Lee |
| author_facet | Heeyoung Lee Hyunjin Cho Yeongsil Lim Sunhyun Park Jeeyeon Lee |
| author_sort | Heeyoung Lee |
| collection | DOAJ |
| description | 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 nitrogen [AN]), along with detailed investigation into chemical hazards (volatile basic nitrogen [VBN] and biogenic amines [BAs]), and microbiological hazards (total aerobic bacteria [TAB], fecal indicator bacteria, halophilic bacteria, and foodborne pathogens) were performed. The results indicate that the shrimp grade did not dramatically affect the quality and safety of the saeu-jeot. However, given the prevalent small-scale production of saeu-jeot, the study strongly underscores the pressing need for the establishment of a standardized manufacturing process. The absence of grade-dependent variations in quality highlights the critical importance of implementing standardized procedures to ensure the consistent quality and safety of saeu-jeot, particularly in the context of its frequent small-scale production. These findings provide crucial insights for the industry to enhance practices and meet quality and safety standards effectively. |
| first_indexed | 2024-03-08T00:09:26Z |
| format | Article |
| id | doaj.art-b41f6f744e68451eb37a750cc5132cab |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-25T01:21:42Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-b41f6f744e68451eb37a750cc5132cab2024-03-09T09:26:51ZengElsevierHeliyon2405-84402024-02-01104e26006Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South KoreaHeeyoung Lee0Hyunjin Cho1Yeongsil Lim2Sunhyun Park3Jeeyeon Lee4Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of KoreaDepartment of Food & Nutrition, Dong-eui University, Busan 47340, Republic of KoreaDepartment of Food & Nutrition, Dong-eui University, Busan 47340, Republic of KoreaFood Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea; Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; Corresponding author. Food Standard Research Center, Korea Food Research Institute, Jeollabuk-do 55365, Republic of Korea.Department of Food & Nutrition, Dong-eui University, Busan 47340, Republic of Korea; Corresponding author. Department of Food & Nutrition, Dong-eui University, Busan 47340, Republic of 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 nitrogen [AN]), along with detailed investigation into chemical hazards (volatile basic nitrogen [VBN] and biogenic amines [BAs]), and microbiological hazards (total aerobic bacteria [TAB], fecal indicator bacteria, halophilic bacteria, and foodborne pathogens) were performed. The results indicate that the shrimp grade did not dramatically affect the quality and safety of the saeu-jeot. However, given the prevalent small-scale production of saeu-jeot, the study strongly underscores the pressing need for the establishment of a standardized manufacturing process. The absence of grade-dependent variations in quality highlights the critical importance of implementing standardized procedures to ensure the consistent quality and safety of saeu-jeot, particularly in the context of its frequent small-scale production. These findings provide crucial insights for the industry to enhance practices and meet quality and safety standards effectively.http://www.sciencedirect.com/science/article/pii/S2405844024020371Saeu-jeotMicrobial communityBiogenic aminesTotal nitrogenTotal aerobic bacteriaStandardized manufacturing process |
| spellingShingle | Heeyoung Lee Hyunjin Cho Yeongsil Lim Sunhyun Park Jeeyeon Lee Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea Heliyon Saeu-jeot Microbial community Biogenic amines Total nitrogen Total aerobic bacteria Standardized manufacturing process |
| title | Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea |
| title_full | Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea |
| title_fullStr | Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea |
| title_full_unstemmed | Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea |
| title_short | Safety, quality, and microbial community analysis of salt-fermented shrimp (Saeu-jeot) in South Korea |
| title_sort | safety quality and microbial community analysis of salt fermented shrimp saeu jeot in south korea |
| topic | Saeu-jeot Microbial community Biogenic amines Total nitrogen Total aerobic bacteria Standardized manufacturing process |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024020371 |
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