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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 114-119
Effects of glycine on microbial safety of low-salted squid and myungran jeotgal
글리신을 활용한 저염 오징어 및 명란 젓갈의 미생물 안전성 확보
Jun-Bong Choi1, Hee Soon Cheon2, Myong-Soo Chung3, and Won-Il Cho4,*
Graduate School of Hotel & Tourism, The University of Suwon, 2R&D center, Seoul Perfumery Corporation, 3Department of Food Science and Engineering, Ewha Womans University, 4CJ Foods R&D, CJ Cheiljedang Corporation
최준봉1·천희순2·정명수3·조원일4,*최준봉1·천희순2·정명수3·조원일4,*
1수원대학교 호텔관광대학원, 2서울향료(주) 기술연구소, 3이화여자대학교 식품공학과, 4씨제이제일제당(주) 식품연구소
ABSTRACT
Seven antimicrobial agents known to be effective in inhibiting the growth of lactic acid bacteria were applied to ensure the microbial safety of low-salted squid and myungran jeotgal with 4-6% salinity. These agents reduced the salt content by 50% compared with the conventional Jeotgal. Lactic acid bacteria such as Lactobacillus sp., Streptococcus sp., and Pediococcus sp. were commonly found to account for 80% of microbial organisms, and yeast and fungi were observed in squid and myungran jeotgal, respectively. The total bacterial counts in squid and myungran jeotgal showed 94.20 and 90.87% reduction after the addition of 0.5% (w/w) glycine. The microbial counts in squid and myungran jeotgal decreased 101-102 CFU/g when compared with the control after 21 days at 10oC. Glycine was found to be an effective commercial antimicrobial agent that can be used to control bacterial count in low-salted Jeotgal without affecting sensory qualities such as overall taste and flavor.
KEYWORD
low salted, squid, myungran jeotgal, lactic acid bacteria, antimicrobial agent, glycine
한국식품과학회지 2019 Apr; 51(2): 114 - 119
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