Effects of glycine on microbial safety of low-salted squid and myungran jeotgal
- 주제(키워드) Antimicrobial agent , Glycine , Lactic acid bacteria , Low salted , Myungran jeotgal , Squid
- 등재 SCOPUS, KCI등재
- 발행기관 Korean Society of Food Science and Technology
- 발행년도 2019
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000172144
- 본문언어 한국어
- Published As https://dx.doi.org/10.9721/KJFST.2019.51.2.114
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
Seven antimicrobial agents known to be effective in inhibiting the growth of lactic acid bacteria were applied to ensure the microbial safety of low-salted squid and myungran jeotgal with 4-6% salinity. These agents reduced the salt content by 50% compared with the conventional Jeotgal. Lactic acid bacteria such as Lactobacillus sp., Streptococcus sp., and Pediococcus sp. were commonly found to account for 80% of microbial organisms, and yeast and fungi were observed in squid and myungran jeotgal, respectively. The total bacterial counts in squid and myungran jeotgal showed 94.20 and 90.87% reduction after the addition of 0.5% (w/w) glycine. The microbial counts in squid and myungran jeotgal decreased 101-102 CFU/g when compared with the control after 21 days at 10oC. Glycine was found to be an effective commercial antimicrobial agent that can be used to control bacterial count in low-salted Jeotgal without affecting sensory qualities such as overall taste and flavor. © 2019 Korean Society of Food Science and Technology. All rights reserved.
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