Changes in Quality of Low Salt Fermented Anchovy by High Hydrostatic Pressure Treatment

초고압처리에 의한 저염 멸치젓의 품질 변화

  • Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University) ;
  • Yang, Moon-Sik (Department of Food Science and Engineering, Cheju National University) ;
  • Kim, Soo-Hyun (Department of Food Science and Engineering, Cheju National University) ;
  • Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
  • Woo, Gun-Jo (EasyBioSystem, Inc.)
  • 임상빈 (제주대학교 식품공학과) ;
  • 양문식 (제주대학교 식품공학과) ;
  • 김수현 (제주대학교 식품공학과) ;
  • 목철균 (경원대학교 식품생물공학과) ;
  • 우건조 ((주)이지바이오시스템)
  • Published : 2000.02.28


Effects of ultra-high pressure treatment on viable cell count and quality characteristics of low salt fermented anchovy under different operating conditions such as pressure$(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ were investigated. Viable cell count decreased gradually with the increase of pressure and suddenly at 400 MPa. It also decreased by seven folds at $50^{\circ}C$ and logarithmically with the increase of treatment time. Peroxide value increased with the increase of pressure, temperature and treatment time, and temperature played a major role. Thiobarbituric acid value was higher by two folds in samples treated than in the untreated regardless of any conditions investigated. Volatile basic nitrogen was almost the same in all samples except the one at $50^{\circ}C$. The sample treated at greater than $30^{\circ}C$ under high hydrostatic pressure indicated higher value in amino nitrogen. Treatment at $20^{\circ}C/300$ MPa/15 min showed greater reductions in viable cell counts, remaining better quality of low salt fermented anchovy.