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Microbial and Quality Changes during Storage of Raw Oyster Treated with High Hydrostatic Pressure

초고압 처리한 생굴의 저장 중 미생물수 및 품질 변화

  • Park, Whan-Jun (Dept. of Food Bioengineering, Cheju National University) ;
  • Jwa, Mi-Kyung (Dept. of Food Bioengineering, Cheju National University) ;
  • Hyun, Sun-Hee (Dept. of Food Bioengineering, Cheju National University) ;
  • Lim, Sang-Bin (Dept. of Food Bioengineering, Cheju National University) ;
  • Song, Dae-Jin (Dept. of Food Bioengineering, Cheju National University)
  • 박환준 (제주대학교 식품생명공학과) ;
  • 좌미경 (제주대학교 식품생명공학과) ;
  • 현선희 (제주대학교 식품생명공학과) ;
  • 임상빈 (제주대학교 식품생명공학과) ;
  • 송대진 (제주대학교 식품생명공학과)
  • Published : 2006.12.29

Abstract

Raw oysters were treated at $10^{\circ}C$ and $22^{\circ}C/350$ Mpa/15 min, and microbial counts and quality were measured during storage of 14 days at $10^{\circ}C$. Total viable cell count (TVCC) in untreated oyster increased greatly during storage from starting inoculum of $1.6\times10^2\;CFU/mL$, and reached to $5.6\times10^2\;CFU/mL$ after 4 days of storage. TVCC of the pressure-treated was about $10^1\;CFU/mL$ right after high hydrostatic pressure treatment and increased slowly during storage, and about $10^3\;CFU/mL$ even after 7 days of storage. Lactic acid bacteria count (LABC) in the untreated was increased greatly during storage from starting inoculum of $3.3\times10^3\;CFU/mL$ at 3 days of storage and $7.2\times10^4\;CFU/mL$ after 4 days of storage. LABC in the pressure-treated was detected only after 5 days of storage, and about $10^2\;CFU/mL$ after 8 days of storage. The pH of the untreated was 6.19 and decreased gradually during storage, and 5.83 after 4 days of storage. The pH of the pressure-treated showed little change during storage, and 6.07, 6.03 and 5.82 after storage of 4, 8 and 14 days, respectively. Volatile basic nitrogen (VBN) in the untreated was 16.8 mg%, and maintained almost constant until 1 day of storage, and then increased suddenly, and 30.1 mg% after 4 days of storage. VBN of the pressure-treated stayed unchanged during storage, and about 20 and 23 mg% even after 4 and 8 days of storage, respectively. Hunter $L^*,\;a^*\;and\;b^*$ values were increased until 2 days of storage and then showed no change during storage. Demerit score was the lowest in the thawed raw oyster, and then in the increasing order of the pressure-treated (4 day and 8 day storage) and the untreated (4 day storage).

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