• KSBB Journal
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• 제23권5호
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• pp.362-368
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• 2008

본고에서는 초고압 시스템 (High hydrostatic pressure (HHP))의 특성, 종류, 응용을 예로 들어 설명하였다. 초고압 기술은 식품의 살균, 식품 보존기간연장, 유효성분의 추출 등에 선택적으로 적합하게 적용하여 생물산업공정에 효율적으로 응용 할 수 있다. 초고압 시스템을 효율적으로 적용하기 위한 최적조건을 선정하는 것은 많은 조업 변수에 대한 고려를 해야 하는 힘든 작업이다. 따라서 하드웨어에 대한 기초 실험과 예비 생산을 통하여 공정에 대한 모사를 검증하고 생산 효율을 증가시킬 수 있다. 또한 초고압 시스템의 중요성이 증가함에 따라 고성능 및 사용이 더욱 편리한 시스템이 나타날 것이며, 많은 영역의 바이오산업에서 필수적으로 이용될 것이다.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1511-1514
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• 2009

Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.

• Food Science and Biotechnology
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• 제17권5호
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• pp.1102-1105
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• 2008

The structural change and leakage of cellular substances of Saccharomyces cerevisiae attributed by high hydrostatic pressure (HHP) treatment were observed with scanning electron microscopy (SEM). S. cerevisiae (ATCC16664) was inoculated in apple juice for 10 min at $23^{\circ}C$ and the apple juice treated at 138, 207, 276, 345, and 414 MPa pressure for 30 sec at $23^{\circ}C$. Increased of roughness, elongation, wrinkling, and pores on yeast cell surfaces, the yeast cell walls were severely damaged by HHP treatment from 276 to 414 MPa. Inactivation of S. cerevisiae by HHP is dependent on structural changes on the cell walls observed with SEM.

• Food Science and Biotechnology
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• 제16권5호
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• pp.848-853
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• 2007

The effects of high-hydrostatic pressure (HHP) on the ginsenoside concentration in Korean red ginseng were investigated. HHP-pretreated Korean red ginseng samples were compared to samples produced by a conventional method. Six-year-old Korean fresh ginseng (Panax ginseng C.A. Meyer) samples were vacuum-packaged in polyethylene film and treated at room temperature for 1 min with HHP (200-600 MPa) and steamed at $98^{\circ}C$ for 3 hr. Major ginsenosides of red ginseng were analyzed by HPLC. HHP-pretreated red ginseng showed a 45% higher level of total major ginsenosides than conventionally prepared red ginseng. The levels of 4 protopanaxadiol-type ginsenosides increased 34-43% and the levels of 5 protopanaxatriol-type ginsenosides increased 45-66%. Scanning electron microscopy and electrical conductivity spectrum analysis showed that HHP pretreatment damaged ginseng plant cells and increased extraction efficiencies of ginsenosides from red ginseng products.

• 한국식품영양학회지
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• 제27권5호
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• pp.805-816
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• 2014

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

• Journal of Microbiology and Biotechnology
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• 제29권8호
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• pp.1240-1247
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• 2019

This study was conducted to examine the inactivation effect of the combined treatment of high hydrostatic pressure (HHP; 400 MPa for 1, 3, and 5 min) and cationic surfactant washing (0.05% benzethonium chloride, BEC) against Listeria monocytogenes inoculated on fresh-cut broccoli (FCB). Washing with BEC at concentrations exceeding 0.05% resulted in 2.3 log-reduction of L. monocytogenes counts on FCB, whereas HHP treatment had approximately 5.5-5.6 log-reductions regardless of the treatment time. Scanning electron microscopy corroborated microbial enumeration, revealing that the combined treatment was more effective in removing L. monocytogenes from FCB than individual treatment with HHP or BEC. Color and total glucosinolate content were maintained after the combined treatment, although the hardness of the FCB slightly decreased. The results clearly suggest that the combined treatment of HHP and BEC washing has potential value as a new sanitization method to improve the microbial safety of FCB.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1423-1430
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• 2014

본 연구는 갈비찜 제품의 품질을 개선하고자 SHS와 HPP 기술을 적용한 시료를 냉장온도(5, $10^{\circ}C$)에서 저장하면서 그 품질 변화를 살펴보았다. 기호도 조사를 통해 SHS 조리가 일반 조리에 비해 높은 기호도를 보였으며 특히 다즙성과 조직감(연한 정도)이 향상되는 것을 알 수 있었다. 이것은 조직감 측정 결과와 같은 경향으로 SHS 조리가 일반 조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 지방의 산화반응을 억제하며 총균수의 증가폭도 일반 조리구에 비해 적은 것을 확인할 수 있었으며 SHS-HHP 병행 처리 시 $5^{\circ}C$에서 15일간 저장하여도 검출한계 수준(<1 log CFU/g)으로 검출되었다. 또한 지방 산패도 값인 TBA 또한 SHS-HHP병행 처리군이 일반 조리에 비해 낮은 값을 보여 안전성을 확보할 수 있을 것으로 사료된다. 식육의 신선도를 나타내는 VBN은 간장 양념으로 인해 높은 값을 보였지만 육제품의 특성상 VBN 함량만으로 신선도 정도를 판단하기는 어려울 것으로 사료된다. 이상의 결과로 기존의 갈비찜 제품에 SHS 기술과 HPP 기술의 적용으로 제품의 품질 향상을 통한 기호도 상승과 유통기간 연장효과를 어느 정도 기대할 수 있는 것으로 생각되었다.

• Journal of Ginseng Research
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• 제44권1호
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• pp.154-160
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• 2020

Background: Korean ginseng (Panax ginseng Meyer) powder is in rising demand because powder forms of foods are convenient to handle and are highly preservable. However, ginseng powder (GP) manufactured using the conventional process of air drying and dry milling suffers nutrient destruction and a lack of microbiological safety. The objective of this study was to prepare GP using a novel process comprised of UV-TiO₂ photocatalysis (UVTP) as a prewashing step, wet grinding, high hydrostatic pressure (HHP), and freeze-drying treatments. Methods: The effects of UVTP and HHP treatments on the microbial population, ginsenoside concentration, and physiological characteristics of GP were evaluated. Results: When UVTP for 10 min and HHP at 600 MPa for 5 min were combined, initial 4.95 log CFU/g-fw counts of total aerobes in fresh ginseng were reduced to lower than the detection limit. The levels of 7 major ginsenosides in UVTP-HHP-treated GP were significantly higher than in untreated control samples. Stronger inhibitory effects against inflammatory mediator production and antioxidant activity were observed in UVTP-HHP-treated GP than in untreated samples. There were also no significant differences in CIELAB color values of UVTP-HHP-treated GP compared with untreated control samples. Conclusion: Combined processing of UVTP and HHP increased ginsenoside levels and enhanced the microbiological safety and physiological activity of GP.

• Journal of Microbiology and Biotechnology
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• 제31권12호
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• pp.1684-1691
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• 2021

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels. The results demonstrated that the increased ammonia nitrogen rates in the 2000, 3000, and 4000 bar, HHP-treated groups decreased by 23.8%, 23.8%, and 31.0%, respectively, compared to the untreated groups. The enzyme activity of crude urease was significantly reduced in the HHP-treated group compared to that in the untreated group. Measurement of the volatile organic compounds (VOCs) in mackerel meat during storage indicated that the content of ethanol, 2-butanone, 3-methylbutanal, and trans-2-pentenal, which are known to cause off-flavor due to spoilage, were significantly reduced by HHP treatment. Collectively, our results suggested that HHP treatment would be useful for inhibiting the activity of urease, thereby reducing the fishy smells from fish and shellfish.

• 한국식품저장유통학회지
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• 제24권5호
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• pp.593-599
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• 2017

본 연구는 불고기에 SHS와 HPP 기술을 적용하여 냉장온도(5, $10^{\circ}C$)에서 저장하면서 그 품질변화를 살펴보았다. SHS 조리가 일반조리에 비해 다즙성과 조직감(연한 정도)가 향상되는 것을 알 수 있었다. 이것은 조직감 측정결과와 같은 경향으로 SHS 조리가 일반조리에 비해 조직이 연해져 부드러운 조직감을 부여하는 것을 알 수 있었다. 또한 총균수의 증가폭도 일반 조리구에 비해 적은 것을 확인할 수 있었으며 지방 산패도 값인 TBA 또한 SHS-HHP병행 처리군이 일반 조리에 비해 낮은 값을 보여 안전성을 확보할 수 있을 것으로 사료되었다. 식육의 신선도를 나타내는 VBN 은 간장 양념으로 인해 높은 값을 보여 본 연구의 특성상 VBN 함량만으로 신선도 정도를 판단하기는 어려울 것으로 사료된다. 이상의 결과로 기존의 불고기 제품에 SHS 기술과 HPP 기술의 적용으로 제품의 품질향상을 통한 조직감 상승과 유통기간 연장효과를 어느 정도 기대할 수 있는 것으로 생각되었다.