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KMID : 1134820110400081136
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1136 ~ p.1140
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Effect of High Pressure Processing on the Shelf Life of Seasoned Squid
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Gou Jingyu
Zou Yunyun
Choi Geun-Pyo
Park Yeung-Beom
Ahn Ju-Hee
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Abstract
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This study was designed to evaluate the potential of using high pressure processing (HPP) for extending shelf life of seasoned squid during refrigerated storage. The vacuum-packed seasoned squid samples were subjected to 400 ㎫ for 20 min using a custom-made high pressure processor. Microbial counts, dimethylamine (DMA), trimethylamine (TMA), total biogenic amine, autolytic activity were determined on days 0, 7, 14, and 21 of refrigerated storage. The numbers of indigenous bacteria were effectively reduced by 2.77 log CFU/g after HPP treatment. The amounts of DMA and TMA produced in the control samples increased up to 15.99 and 42.82 ㎎/g after 7 days of refrigerated storage when compared to 5.27 and 10.21 ㎎/g the HPP-treated samples, respectively. The autolytic activity of the HPP-treated sample (4.32 nkat/g) significantly lower than that of the control (7.13 nkat/g) after 7 days of refrigerated storage. Therefore, HPP can be applied as a potential squid processing method microbiological safety and shelf life.
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KEYWORD
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high pressure processing, seasoned squid, dimethylamine, trimethylamine, autolytic activity
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