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 Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods

장류를 이용하여 제조한 소스류의 총균 및 Bacillus cereus 포자에 대한 줄가열 및 초고압 처리 효과

  • Received : 2014.06.26
  • Accepted : 2014.09.20
  • Published : 2014.10.31
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Abstract

This study was conducted to evaluate the effects of Joule heating and hydrostatic pressure on reduction of total aerobes and spores of Bacillus cereus in four kinds of sauces prepared with traditional Korean fermented foods. Total aerobes and inoculated spores of B. cereus in sauces were assayed after treatment or during storage at $30^{\circ}C$ after 4 or 8 weeks. Joule heating ($85^{\circ}C$), hydrostatic pressure (550 Mpa, 5 min), and antimicrobial additive (3% ethanol) were separately applied or combined as a hurdle technique. A 1.0~2.0 log reduction in total aerobes of Doenjang and Gochujang sauce was observed upon Joule heating at 80, 85, and $95^{\circ}C$. Significant reductions (0.92~1.21 log/0.5~1.38 log and 1.26~1.7 log/0.47~3.45 log) of total aerobes/spores of B. cereus in Doenjang and Gochujang sauce, respectively, occurred upon JA (Joule+additive), JP (Joule+hydrostatic pressure) or JAP (Joule+additive+ hydrostatic pressure). Effects of each treatments were maintained or increased during storage for 8 weeks at $30^{\circ}C$, suggesting that total aerobes and spores of B. cereus in Doenjang and Gochujang sauce can be controlled through Joule heating or hydrostatic pressure treatment.

마리네이드, 간장소스, 된장소스 및 고추장소스를 대상으로 총균수 및 Bacillus cereus 접종포자에 대해 초고압, 줄가열, 항균물질에 단독처리나 hurdle 복합처리에 의한 저감효과를 분석하였다. 줄가열 처리는 된장 및 고추장소스의 총균과 접종포자에 대해서 1.0~2.0 log 범위의 저감효과를 나타내었다. 한편 J($85^{\circ}C$), A(EtOH 3.0%) 및 P(550 Mpa, 5분)를 허들로 설정하였을 경우 된장소스의 총균수는 JA 처리구가 0.35 log, JP 처리구가 0.92 log 및 JAP 처리구가 1.21 log 감소하였고, 고추장소스의 총균수는 JA 처리구가 1.26 log, JP 처리구가 1.7 log 및 JAP 처리구가 1.47 log 감소하였다. 포자의 경우 된장소스는 AP 처리구가 0.50 log, JP와 JAP 처리구는 각각 1.42 log 및 1.38 log로 감소 효과가 증가하였고, 고추장소스는 AP 처리구가 0.47 log, JA 처리구가 3.3 log, JP와 JAP 처리구가 모두 3.45 log만큼 크게 감소하였다. 상기 소스의 총균과 포자에 대한 처리구는 $30^{\circ}C$에서 8주간 저장 시 대조구 대비 유사하거나 낮은 수준을 유지하였다. 따라서 소스류 중에서 고추장소스와 된장소스는 줄가열과 초고압을 연계한 허들처리를 통해 총균수와 B. cereus 포자를 제어할 수 있을 것으로 기대된다.

Keywords

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