|
KMID : 0881720230380050311
|
|
Journal of Food Hygiene and Safety
2023 Volume.38 No. 5 p.311 ~ p.318
|
|
|
Determination of Propionic, Benzoic, and Sorbic Acids in Dried Seasoned Seafood Products in Korea
|
|
Jang Woo-Jin
Choi Jong-Yoon
Kim Seong-Jae
Ha Sang-Do
Lee Ji-Hyun
|
|
|
Abstract
|
|
|
|
This study was performed to determine the contents of propionic, benzoic, and sorbic acids in dried seasoned seafood products (n=27) sold in Korea. Propionic acid was determined using a gas chromatographyflame ionization detector. Benzoic and sorbic acid were analyzed by using a high-performance liquid chromatography- diode array detector. Benzoic acid was not detected in the dried seasoned seafood products; however, propionic and sorbic acid were detected in some samples. The concentrations of propionic acid and sorbic acid were up to 125.10 mg/kg and 658.18 mg/kg in dried seasoned seafood products, respectively. Of eight samples labeled with potassium sorbate, sorbic acid was detected in seven of them. The detected sorbic acid levels in these samples met the regulations for sorbic acid usage in Korea. The propionic, benzoic, and sorbic acid contents of dried seasoned seafood products determined in this study can provide basic data for safety management of dried seasoned seafood products in future.
|
|
|
KEYWORD
|
|
|
Preservatives, Dried seasoned seafood product, Propionic acid, Benzoic acid, Sorbic acid
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|