Quality Changes during Storage of Low Salt Fermented Anchovy treated with High Hydrostatic Pressure

초고압 처리한 멸치젓의 저장 중 품질 변화

  • Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University) ;
  • Jwa, Mi-Kyung (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) ;
  • 좌미경 (제주대학교 식품공학과) ;
  • 목철균 (경원대학교 식품생물공학과) ;
  • 우건조 ((주)이지바이오시스템)
  • Published : 2000.04.30


Low salt fermented anchovy was stored at $25^{\circ}C$ for a period of 20 days from the time of ultra-high pressure treatment under different operating conditions, such as magnitude of pressure($(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ with viable cell count(VCC) and quality assessments conducted at regular intervals. VCC decreased logarithmically during storage. Lower values of VCC in the treated samples were observed compared to the untreated. A gradual increase in peroxide value was noticed during storage, compared to those of the untreated which showed a sudden rise. Thiobarbituric acid value decreased initially and remained at that level before rising almost exponentially between 12 and 20 days. Volatile basic nitrogen increased gradually during storage. Amino nitrogen remained almost constant up to 20 days, regardless of any conditions investigated. High pressure treatment maintained better quality during storage at $25^{\circ}C$ by reducing the viable cell count in low salt fermented anchovy.


Low salt fermented anchovy;high hydrostatic pressure;quality changes