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KMID : 1134820140430101619
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 10 p.1619 ~ p.1626
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Effect of Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods
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Jo Eun-Ji
Oh Se-Wook
Hur Kyu-Yeon
Hong Sang-Pil
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Abstract
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This study was conducted to evaluate the effects of Joule heating and hydrostatic pressure on reduction of total aerobes and spores of Bacillus cereus in four kinds of sauces prepared with traditional Korean fermented foods. Total aerobes and inoculated spores of B. cereus in sauces were assayed after treatment or during storage at 30°C after 4 or 8 weeks. Joule heating (85°C), hydrostatic pressure (550 Mpa, 5 min), and antimicrobial additive (3% ethanol) were separately applied or combined as a hurdle technique. A 1.0～2.0 log reduction in total aerobes of Doenjang and Gochujang sauce was observed upon Joule heating at 80, 85, and 95°C. Significant reductions (0.92～1.21 log/0.5～1.38 log and 1.26～1.7 log/0.47～3.45 log) of total aerobes/spores of B. cereus in Doenjang and Gochujang sauce, respectively, occurred upon JA (Joule+additive), JP (Joule+hydrostatic pressure) or JAP (Joule+additive+hydrostatic pressure). Effects of each treatments were maintained or increased during storage for 8 weeks at 30°C, suggesting that total aerobes and spores of B. cereus in Doenjang and Gochujang sauce can be controlled through Joule heating or hydrostatic pressure treatment.
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KEYWORD
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sauce, total aerobes, Bacillus cereus, hydrostatic pressure, Joule heating
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