Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure Treatment

초고압처리에 의한 새우젓의 미생물변화

  • Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
  • Song, Ki-Tae (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, Sang-Ki (Department of Food and Bioengineering, Kyungwon University) ;
  • Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
  • Woo, Gun-Jo (Easy Bio System, Inc.) ;
  • Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University)
  • 목철균 (경원대학교 공과대학 식품생물공학과) ;
  • 송기태 (경원대학교 공과대학 식품생물공학과) ;
  • 이상기 (경원대학교 공과대학 식품생물공학과) ;
  • 박종현 (경원대학교 공과대학 식품생물공학과) ;
  • 우건조 ((주)이지바이오시스템) ;
  • 임상빈 (제주대학교 식품공학과)
  • Published : 2000.04.30

Abstract

This study was conducted to enhance the storage stability of fermented shrimp with different salt contents using a high hydrostatic pressure. The effects of the magnitude of pressure and treatment time on the microorganisms of the fermented shrimp were investigated. The highest microbial counts with respect to the salt levels were observed at 18% salt, showing $3.4{\times}10^5\;CFU/g$ for general bacteria, $6.4{\times}10^4\;CFU/g$ for halophilic bacteria, $4.2{\times}10^5\;CFU/g$ for yeast and $3.0{\times}10^4\;CFU/g$ for halophilic yeast. The degree of sterilization increased with the magnitude of pressure and treatment time, and the sterilization could be analyzed by the first order reaction kinetics. The sterilization rate constants $(k_p)$ of the halophilic bacteria was lower than that of general bacteria. The $log(k_p)$ increased linearly with pressure and the slope of the regression line of the halophilic bacteria was greater than that of general bacteria, indicating that the sterilization of the halophilic bacteria was more dependent on the pressure. High hydrostatic pressure treatment was an effective non-thermal sterilization method for the salted and fermented shrimp, and the optimum treatment condition was for 10 min at 6,500 atm.