염 함량이 된장의 초고압 살균에 미치는 영향

목철균¹^,^*

Effect of Salt Contents on High Pressure Inactivation of Microorganism in Doenjang

Chulkyoon Mok¹^,^*

¹경원대학교 공과대학 식품생물공학과

¹Department of Food Science and Biotechnology, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Seongnam, Gyeonggi-do, 461-701, Korea, Tel: +82-31-750-5403; Fax: +82-31-750-5273, E-mail: mokck@kyungwon.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 24, 2011; Revised: Oct 13, 2011; Accepted: Oct 14, 2011

Published Online: Nov 30, 2011

Abatract

High pressure processing (HPP) technology was applied to inactivate the microorganisms in Doenjang (soybean paste) and the effects of salt concentration on the HPP inactivation of microorganisms were analyzed. The microorganisms in Doenjang containing low salt content showed greater sensitivity to HPP than those with high salt content. HPP inactivation effects decreased as salt concentration of Doenjang increased. The HPP sensitivity decreased in the order of fungi, yeasts, bacteria in terms of microorganism type. The HPP of Doenjang at 6,500 atm for 40 min inactivated most yeasts and fungi, indicating that the HPP technology was applicable to control the microorganisms in Doenjang, especially with a low level of salt.

Keywords: soybean paste (Doenjang); salt; high pressure processing (HPP); microorganism