한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)
- 제15권1호
- /
- Pages.13-17
- /
- 2000
- /
- 1229-1153(pISSN)
- /
- 2465-9223(eISSN)
살균고춧가루를 이용한 오징어젓갈 제조 I. Ohmic heating에 의한 고춧가루 살균
Preparation of Squid-Jeotkal with Pasteurized Red Pepper I. Pasteurization of Red Pepper Powder by Ohmic Heating
초록
전기저항열을 이용한 식품의 가열처리방법인 ohmic heating에 의한 고춧가루의 살균효과를 살펴본 결과, 전계강도를 500 V/m과 700 V/m으로 고정하고 일정온도에 도달할 때까지 ohmic heating으로 열처리하였을 때 5
The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mixing some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 8