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http://dx.doi.org/10.3746/jkfn.2014.43.10.1619

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  

Jo, Eun-Ji (Korea Food Research Institute)
Oh, Se-Wook (Food and Nutrition, Kookmin University)
Hur, Byung-Serk (Sempio Foods Company)
Hong, Sang-Pil (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.10, 2014 , pp. 1619-1626 More about this Journal
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.
Keywords
sauce; total aerobes; Bacillus cereus; hydrostatic pressure; Joule heating;
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Times Cited By KSCI : 6  (Citation Analysis)
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