한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권2호
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- Pages.349-355
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- 2000
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- 0367-6293(pISSN)
초고압처리에 의한 새우젓의 미생물변화
Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure Treatment
- 목철균 (경원대학교 공과대학 식품생물공학과) ;
- 송기태 (경원대학교 공과대학 식품생물공학과) ;
- 이상기 (경원대학교 공과대학 식품생물공학과) ;
- 박종현 (경원대학교 공과대학 식품생물공학과) ;
- 우건조 ((주)이지바이오시스템) ;
- 임상빈 (제주대학교 식품공학과)
- Mok, Chul-Kyoon (Department of Food and Bioengineering, Kyungwon University) ;
- Song, Ki-Tae (Department of Food and Bioengineering, Kyungwon University) ;
- Lee, Sang-Ki (Department of Food and Bioengineering, Kyungwon University) ;
- Park, Jong-Hyun (Department of Food and Bioengineering, Kyungwon University) ;
- Woo, Gun-Jo (Easy Bio System, Inc.) ;
- Lim, Sang-Bin (Department of Food Science and Engineering, Cheju National University)
- 발행 : 2000.04.30
초록
열처리에 의한 식품의 성분변화를 줄이기 위한 비열처리 공법 중 하나로 새롭게 주목받고 있는 초고압처리를 적용하여 새우젓의 저장성을 증진시키고자 하였다. 염농도를 달리하여
This study was conducted to enhance the storage stability of fermented shrimp with different salt contents using a high hydrostatic pressure. The effects of the magnitude of pressure and treatment time on the microorganisms of the fermented shrimp were investigated. The highest microbial counts with respect to the salt levels were observed at 18% salt, showing
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