The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Process Parameters on Quality Characteristics of Jacopever (Sebastes schlegeli Hilgendorf) under Treatment of Hydrostatic Pressure

고압처리 공정변수가 조피볼락의 초기 품질특성에 미치는 영향

  • Kim, Min-Ji (Korea Vocational College of Food and Agriculture, Agriculture & Food) ;
  • Lee, Soo-Jeong (Dept. of Food & Nutrition, Bucheon University) ;
  • Kim, Chong-Tai (Research Group of Bioprocess Engineering, Korea Food Research Institute)
  • 김민지 (한국농식품직업전문학교 농식품스쿨) ;
  • 이수정 (부천대학교 식품영양과) ;
  • 김종태 (한국식품연구원 바이오공정연구단)
  • Received : 2016.04.06
  • Accepted : 2016.06.10
  • Published : 2016.06.30
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Abstract

The present study investigated the effects of processing parameters such as time (10, 20, 30, 40 min), pressure (25, 50, 75, 100 MPa), and the salinity of brine (0~10%(w/v)) on jacopever (Sebastes schlegeli Hilgendorf) in order to establish optimization of the three factors using a high hydrostatic pressure (HHP) machine. To do so, it analyzed the quality characteristics of volatile basic nitrogen (VBN), trimethylamine (TMA), total bacterial counts, dynamic viscoelasticities, and differential scanning calorimetry (DSC) properties. First, when the time increased to 40 mins, by 10 min intervals, the total bacterial counts in HHP groups under $25^{\circ}C$, 100 MPa, and 4%(w/v) brine were significantly decreased except for the first 10 min in comparison to the control group. In regards to DSC properties, the onset temperature ($T_O$) of the first endothermal curve was significantly reduced. Second, when the pressure level increased up to 100 MPa by 25 MPa increments, the total bacterial counts in the HHP samples significantly decreased for 20 min at 50 MPa or higher. As the pressure increased, G', G" and the slope of tan ${\delta}$ decreased (except for 50 MPa). Third, in regards to the salinities of brine, when the HHP processing was treated at 100 MPa, $25^{\circ}C$ for 20 min, the total bacterial counts of all the HHP groups significantly decreased in comparison to those of the control group. A significant difference was found in the enthalpy of the second endothermic curve in the 6~10%(w/v) (except 7%(w/v)) HHP groups. Therefore, the salinity of the immersion water under the HHP condition was appropriate when it was lower than 6%(w/v). The present study demonstrated that the optimum parameter condition according to/under the condition of the microbial inhibition and economic effects using an HHP would be the reaction time for 20 min, reaction pressure at 100 MPa, and the salinity of 4%(w/v) brine.

Keywords

References

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