Nonthermal Sterilization and Shelf-life Extension of Seafood Products by Intense Pulsed Light Treatment

수산물의 비열살균 및 저장성 향상에 대한 광펄스의 효과

  • Cheigh, Chan-Ick (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Mun, Ji-Hye (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Dept. of Food Science and Engineering, Ewha Womans University)
  • 최찬익 (이화여자대학교 식품공학과) ;
  • 문지혜 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2011.12.14
  • Accepted : 2012.02.20
  • Published : 2012.03.31


Intense pulsed light(IPL) has been highlighted as an innovative nonthermal sterilization technology that can kill spoilage or pathogenic microorganisms by using short-duration pulses of intense broad-spectrum electromagnetic radiation. This paper examines the inactivation effects of IPL on Listeria monocytogenes, Escherichia coli O157:H7, and Pseudomonas aeruginosa inoculated on seafood products such as salmon, flatfish, and shrimps and evaluates the possibility of extending the shelf-life of seafood products. The results indicate that the inactivation of microorganisms increased with an increase in IPL energy density($J/cm^2$) and a decrease in the distance between the sample surface and the lamp. In addition, temperature increases on the fish fillets during the treatments were well controlled within the range of 5.7~$9.8^{\circ}C$. The IPL treatment had a significant positive effect on the storage stability of seafood products at the storage temperature of $4^{\circ}C$ for 12 days. These results suggest that the storage period for fish fillets can be extended from 4 days to 6~8 days through the IPL treatment.


Supported by : 농림수산식품부


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