Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

초고압 가공이 조미오징어의 저장성에 미치는 영향

  • Gou, Jing-Yu (Dept. of Biomaterials Engineering, Kangwon National University) ;
  • Zou, Yun-Yun (Dept. of Biomaterials Engineering, Kangwon National University) ;
  • Choi, Geun-Pyo (Dept. of Food Processing & Bakery, Gangwon Provincial College) ;
  • Park, Young-Beom (Dept. of Food Processing & Bakery, Gangwon Provincial College) ;
  • Ahn, Ju-Hee (Dept. of Biomaterials Engineering, Kangwon National University)
  • 고징유 (강원대학교 생물소재공학과) ;
  • 조운운 (강원대학교 생물소재공학과) ;
  • 최근표 (강원도립대 식품가공제과제빵과) ;
  • 박영범 (강원도립대 식품가공제과제빵과) ;
  • 안주희 (강원대학교 생물소재공학과)
  • Received : 2011.01.11
  • Accepted : 2011.07.27
  • Published : 2011.08.31
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Abstract

This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 MPa for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 mg/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 mg/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.

본 연구는 조미오징어의 저장성을 향상시키기 위한 초고압 기술의 응용 가능성을 평가하였다. 포장된 조미오징어를 400 MPa에서 20분간 처리한 후 초고압 처리되지 않은 대조군과 21일간 냉장보관을 하였다. 냉장기간 동안 미생물의 생육, DMA 함량, TMA 함량, 총 BA 함량 및 효소활성을 0, 7, 14, 21에 각각 평가하였다. 미생물의 수는 초고압 처리후 대조군에 비교하여 효과적으로 2.77 log CFU/g을 감소시켰다(p<0.05). 대조군에서 DMA와 TMA의 함량은 냉장저장 7일 후 각각 15.99 mg/g과 42.82 mg/g까지 증가되었다. 초고압 처리된 조미오징어의 효소활성은 냉장저장 7일 후 4.32 nkat/g으로 대조군(7.13 nkat/g) 비교하여 유의성 있게 감소되었다. 그러므로 초고압의 응용은 조미오징어의 미생물학적 안전성과 저장성 향상시키기 위한 가공방법으로 이용될 수 있을 것으로 사료된다.

Keywords

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