Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Improvement of Microbiological Safety of Sous Vide Processed Soybean Sprouts: Nisin and Bacillus cereus Challenge

  • Kim, Hye-Jung (Gyeongsangnam-do Institute of Public Health and Environmental Research) ;
  • Lee, Na-Kyoung (Division of Animal Life Science, Konkuk University) ;
  • Lee, Dong-Sun (Department of Food and Biotechnology, Kyungnam University) ;
  • Hong, Wan-Soo (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lee, Sang-Rak (Division of Animal Life Science, Konkuk University) ;
  • Kim, Cheon-Jei (Division of Animal Life Science, Konkuk University) ;
  • Paik, Hyun-Dong (Division of Animal Life Science, Konkuk University)
  • Published : 2008.02.29
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Abstract

Abstracts Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at $3^{\circ}C$, no development of mesophilic microorganisms was observed. However, at $10^{\circ}C$ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.

Keywords

References

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