지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
This study examined the combined effects of high hydrostatic pressure (HHP) and micro-perforated (MP) film packaging on the microbiological and physicochemical qualities of kimchi sauce stored under fluctuating temperature conditions. Before storage, treatment with 600 MPa HHP reduced the total lactic acid bacteria in the sauce samples to below the detection limit (1 log CFU/g). After 68-day storage, ten microbial strains isolated from the non-treated controls were identified as Pediococcus pentosaceus, whereas eight microbial strains isolated from the HHP-treated samples were identified as Bacillus spp., regardless of the packaging type. Additionally, the samples treated with HHP and packaged in a multilayer film bag (ML-HPP), as well as those in the MP-HHP group, exhibited higher pH values and reduced sugar content than the ML-control or MP-control after 68-day storage. No significant differences were observed between the control and treatment groups regarding their electrical conductivity, salinity, and CIE a* values at the end of storage. However, there was no O2 reduction or CO2 accumulation in the MP-HHP group after 68-day storage. These results indicate that the combination of HHP treatment and MP-film packaging can extend the kimchi sauce's shelf life without packaging expansion during long-term storage.
목차
등록된 정보가 없습니다.
참고문헌 (34)
참고문헌 신청
Ahmed J / 2005 / The effect of high pressure treatment on rheological characteristics and colour of mango pulp / Int. J. Food Sci. Technol 40:885~895
AOAC / 2005 / Official Methods of Analysis
Bao R / 2016 / Effects of high pressure processing on the quality of pickled radish during refrigerated storage / Innovative Food Sci. Emerging. Technol 38:206~212
Buerman EC / 2020 / High pressure processing of spoilage fungi as affected by water activity in a diluted apple juice concentrate / Food Control 107:106779
Chang JY / 2010 / Improvements in the quality and shelf life of kimchi by fermentation with the induced bacterio-cin-producing strain, Leuconostoc citreum GJ7 as a starter / J. Food Sci 75:M103~M110
AOAC / 2005 / Official Methods of Analysis
Bao R / 2016 / Effects of high pressure processing on the quality of pickled radish during refrigerated storage / Innovative Food Sci. Emerging. Technol 38:206~212
Buerman EC / 2020 / High pressure processing of spoilage fungi as affected by water activity in a diluted apple juice concentrate / Food Control 107:106779
Chang JY / 2010 / Improvements in the quality and shelf life of kimchi by fermentation with the induced bacterio-cin-producing strain, Leuconostoc citreum GJ7 as a starter / J. Food Sci 75:M103~M110
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
UV살균과 초고압살균에 의한 당근주스의 저장성 비교
한국식품영양학회지
2017 .10
-
고압처리에 의한 발아팥의 기능성 향상 효과
한국식품영양학회지
2018 .01
-
Effect of High Hydrostatic Pressure (HHP) Processing on the Shelf Life of Glutinous Barley Bread
한국식품영양과학회 학술대회발표집
2015 .08
-
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
Food Science and Preservation
2020 .08
-
초고압 기술을 이용하여 제조된 3종의 해조 추출물이 고지방식이 급여된 마우스의 항비만 활성에 미치는 영향
한국수산과학회지
2025 .02
-
Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions
Food Science and Preservation
2022 .08
-
Effect of Several Packaging and Pre-treatment on the Quality of Grapes during Storage
한국원예학회 학술발표요지
2015 .05
-
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
한국축산식품학회지
2016 .01
-
절단배추의 포장재질에 따른 단기 저장 중 품질특성
Food Science and Preservation
2015 .10
-
봄배추 장기저장에서 팰릿 단위 LDPE 필름포장의 효과
산업식품공학
2020 .01
-
Combined Effect of High Hydrostatic Pressure Treatment and Red Ginseng Concentrate Supplementation on Chemical Properties of Kimchi Sauce
한국식품영양과학회 학술대회발표집
2019 .10
-
식품의 선도 유지를 위한 액티브 포장 연구 고찰 기능성 방출 조절 포장 중심
식품과학과 산업
2017 .06
-
Quality characteristics according to storage period by potato packaging material type
한국식품영양과학회 학술대회발표집
2024 .10
-
Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method
Food science of animal resources
2019 .01
-
Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value
Preventive Nutrition and Food Science
2019 .09
-
초고압 처리에 의한 Gluten-free 메밀 반죽과 면의 신장성 및 조직감 특성 변화
산업식품공학
2015 .01
-
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces
한국축산식품학회지
2018 .01
-
키위 ‘스위트골드’ 과실의 수확시기에 따른 수확 후 품질 특성
한국원예학회 학술발표요지
2019 .05
-
저장 기간에 따른 콜라비 김치의 품질 특성
한국식품영양학회지
2017 .10
-
Storage stability of dry-aged beef: the effects of the packaging method and storage temperature
Korean Journal of Agricultural Science
2018 .06
이 논문의 저자 정보
최근 본 자료
댓글(0)
0