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KMID : 0881720180330060460
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.460 ~ p.465
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Safety and Physicochemical Quality Evaluation of Processed Meat Products Using Deep Sea Water
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Kim Seong-Yeon
Park Young-Sig
Park Kun-Taek
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Abstract
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Deep sea water is deeper than 200m in depth and maintains cool temperatures. It is clean seawater not contaminated by E. coli and other general bacteria. Because deep sea water is a recyclable resource with high industrial value, activities for commercial use are vigorously developing. We investigated the safety, quality characteristics, and mineral contents of prototype products using deep sea water as a substitute for curing agent and compared it with existing commercially processed products. This study examined the potential of deep sea water as an alternative to curing agent solution. As a result, safety and quality characteristics of processed meat products with deep sea water were not different from commercially processed meat products, but mineral contents were higher in processed meat products with deep sea water. Deep sea water could be widely used as purity salt and purity minerals that can replace chemical substances such as chemical salts. A new, active food market using deep sea water will be emerge in the near future.
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KEYWORD
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Deep sea water, Processed meat products, Quality evaluation, Consumer preference, Mineral contents
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