Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper powder
- 주제(키워드) Gochujang sauce , High-temperature short-time heating , Red pepper powder , Sterilization , Thermoduric bacteria
- 등재 SCOPUS, KCI등재
- 발행기관 Korean Society of Food Science and Technology
- 발행년도 2020
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000175021
- 본문언어 한국어
- Published As http://dx.doi.org/10.3839/10.9721/KJFST.2020.52.2.177
초록/요약
This study evaluated the effect of steam heating, gamma irradiation, and ultraviolet (UV) irradiation on microorganism reduction in order to determine an effective sterilization method for red pepper powder. The effect of each treatment on the reduction of thermoduric bacteria and total aerobic bacteria in red pepper powder were as follows: 10 kGy gamma irradiation, reduction of 4 log and 6 log CFU/g, respectively; 12 mW/cm2 UV irradiation (264 nm UV-C), reduction of less than 1 log CFU/g; steam heating at 120oC for 40 s, reduction of approximately 2 log CFU/g. High-temperature short-time processing at 110oC for 30 s reduced the total bacterial count in Gochujang solution from 5.70 log CFU/g to 2.26 log CFU/g; at 121oC, the solution was commercially sterile. Steam heating resulted in 1, 2, and 4 log microbial inactivation in garlic, onion, and pepper powder, respectively. Steam sterilization, which consumers prefer over other methods, may be an effective method for reducing microorganisms in spice powders, including those in red pepper powder. © The Korean Society of Food Science and Technology.
more