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KMID : 1024420110150040318
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Food Engineering Progress
2011 Volume.15 No. 4 p.318 ~ p.323
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Effect of Salt Contents on High Pressure Inactivation of Microorganism in Doenjang
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Mok Chul-Kyoon
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Abstract
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High pressure processing (HPP) technology was applied to inactivate the microorganisms in Doenjang (soybean paste) and the effects of salt concentration on the HPP inactivation of microorganisms were analyzed. The microorganisms in Doenjang containing low salt content showed greater sensitivity to HPP than those with high salt content. HPP inactivation effects decreased as salt concentration of Doenjang increased. The HPP sensitivity decreased in the order of fungi, yeasts, bacteria in terms of microorganism type. The HPP of Doenjang at 6,500 atm for 40 min inactivated most yeasts and fungi, indicating that the HPP technology was applicable to control the microorganisms in Doenjang, especially with a low level of salt.
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KEYWORD
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soybean paste (Doenjang), salt, high pressure processing (HPP), microorganism
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