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Novel inactivation methods of Doenjang (fermented soybean paste) by high pressure and ohmic heating

Food Science and Biotechnology 2021년 30권 4호 p.513 ~ 520
조원일, 송상훈,
소속 상세정보
조원일 ( Cho Won-Il ) - Dongwon F&B Corporation Research & Development Center
송상훈 ( Song Sang-Hoon ) - Seoul Women´s University Divesion of Appled Food System Major of Food Science & Technology

Abstract


The changes of the total cell number in doenjang (Korean traditional fermented soybean paste) by conventional conduction heating, high pressure non-thermal treatment, and ohmic heating were compared. A total of (101?102) CFU/g cells were decreased by heating at (100?105) °C for 10 min. The inactivation rate was improved when heated to a temperature higher than 110 °C, but the taste, color of doenjang were severely changed. Inactivation by high pressure at (200?800) MPa was not achieved, because the total cell did not reach a reduction of 101 CFU/g. The total bacterial counts of 103 CFU/g were decreased during ohmic heating at 15 V and 60 Hz for 10 min, and showed the most effective inactivation. Therefore, application of the ohmic heating in doenjang with high viscosity can kill target microorganisms related to quality deterioration, and rapid and uniform ohmic heating leads to reduction in sensory quality damage.

키워드

Doenjang; Fermented soybean paste; Inactivation; High pressure; Ohmic heating

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