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수산물에 젤라틴 분말을 사용하면 좋은 점
젤라틴 분말은 식품 산업에서 폭넓게 응용되는 다용도 성분입니다. 젤라틴 분말이 일반적으로 사용되는 분야 중 하나는 해산물 제품입니다. 젤라틴 분말은 동물의 결합 조직에서 발견되는 단백질인 콜라겐에서 추출됩니다. 젤라틴 분말을 해산물 제품에 첨가하면 질감 개선, 유통 기한 연장, 영양가 향상 등 다양한 이점을 제공할 수 있습니다.
해산물에 젤라틴 분말을 사용하는 주요 이점 중 하나는 최종 제품의 질감. 젤라틴 분말은 겔화제 역할을 합니다. 즉, 성분을 서로 결합시켜 부드럽고 응집력 있는 질감을 만드는 데 도움이 됩니다. 이는 연육과 같이 단단한 질감이 필요한 해산물 제품에 특히 유용할 수 있습니다. 제조업체는 레시피에 젤라틴 분말을 추가함으로써 최종 제품이 원하는 질감과 식감을 갖도록 보장할 수 있습니다.
젤라틴 분말은 질감을 향상시키는 것 외에도 해산물 제품의 유통기한을 늘리는 데 도움이 될 수 있습니다. 젤라틴 분말은 천연 방부제 특성을 갖고 있어 부패를 유발할 수 있는 박테리아 및 기타 미생물의 성장을 억제하는 데 도움이 됩니다. 제조업체는 해산물 제품에 젤라틴 분말을 첨가함으로써 제품의 유통기한을 연장하고 식인성 질병의 위험을 줄일 수 있습니다. 이는 부패하기 쉽고 부패하기 쉬운 해산물 제품에서 특히 중요할 수 있습니다.
| 미생물 지표: | ||||||
| 프로젝트 | 단위 | 지표 요구사항 | 시험 결과 | |||
| 총 콜로니 수 | CFU/g | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\≤10000 | 500 | |||
| 살모넬라균 | /25g | 체크아웃하면 안 됩니다 | 체크아웃되지 않음 | |||
| 대장균군 | MPN/g | \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\\\\\\\\\\\\\\\≤3 | <0.3 | |||
| 출처 | 안전 비감염지역 | |||||
| 점검 결론 | 적격 | |||||
수산물에 젤라틴 분말을 사용하는 또 다른 이점은 최종 제품의 영양가를 향상시키는 능력입니다. 젤라틴 분말은 신체의 조직을 만들고 복구하는 데 필수적인 단백질의 좋은 공급원입니다. 제조업체는 해산물 제품에 젤라틴 분말을 첨가함으로써 제품의 단백질 함량을 높이고 소비자에게 보다 영양가 있는 옵션을 제공할 수 있습니다. 이는 단백질 섭취량을 늘리거나 고단백 식단을 따르려는 소비자에게 특히 중요할 수 있습니다.
결론적으로 젤라틴 분말은 수산물 제조업체에게 귀중한 성분입니다. 질감을 개선하고, 유통기한을 늘리고, 영양가를 높이는 능력 덕분에 다양한 용도에 사용할 수 있는 다재다능하고 비용 효율적인 옵션이 됩니다. 젤라틴 분말을 레시피에 통합함으로써 제조업체는 소비자의 요구와 기대를 충족하는 고품질 해산물 제품을 만들 수 있습니다.