韓國 市販 젓갈類에 對한 衛生學的 硏究

Abstract

The Korean fermented fish pickle, called "Jut-Kal,"is one of the most important items on the Korean table. This demands its careful study in every possible way. Several reports and studies of "Jut-Kal" dealing with its dietetical, microbiological, and enzymological aspects are available, but no studies can be found in the area of sanitary science. In this study, therefore, the primary emphasis will be on the sanitary science of"Jut-Kal." For this purpose the qualitative and quantitative analysis of its histamine content will be used, This is because histamine is considered to be closely related to the decomposition and noxiousness of food. As samples for determining the histamine content ten kinds of "Jut-Kal" were chosen from the market in Seoul. In addition to histamine content, pH, acidity, and quantity of sodium chloride and ash will be determined. The results of the study are shown in Table 3.