유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향
Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product
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The purpose of this study was to determine the effect of organic acid and ultraviolet (UV)-C treatment on the storage stability and microbial quality of seasoned squid product. The overall preference score was lower in the 1.5 M citric acid group than in the untreated group. Since the pH of the citric acid-treated product remained low during storage, its viable cell count reduced 21.34% compared with that of the untreated group. Compared with the untreated group, the samples treated with lemon concentrate showed a remarkably lower taste score but no significant difference in the scores for color, overall smell, fishy smell, off-flavor, texture, and hardness. In addition, during storage, the viable cell count in the lemon concentrate-treated group reduced to 7.42% compared to that of the untreated group. On day 50 of storage, the viable cell count of the lemon concentrate-treated group reduced 28.16% more than that of the untreated group. UV-C treatment of Bacillus subtilis and Aspergillus ruber isolated from seasoned squid products inhibited growth after irradiation for 35 and 90 minutes, respectively. These findings indicate that UV-C, citric acid, and lemon concentrate treatment during the product manufacturing process can improve the storage and quality of seasoned squid products.
Abstract
The purpose of this study was to determine the effect of organic acid and ultraviolet (UV)-C treatment on the storage stability and microbial quality of seasoned squid product. The overall preference score was lower in the 1.5 M citric acid group than in the untreated group. Since the pH of the citric acid-treated product remained low during storage, its viable cell count reduced 21.34% compared with that of the untreated group. Compared with the untreated group, the samples treated with lemon concentrate showed a remarkably lower taste score but no significant difference in the scores for color, overall smell, fishy smell, off-flavor, texture, and hardness. In addition, during storage, the viable cell count in the lemon concentrate-treated group reduced to 7.42% compared to that of the untreated group. On day 50 of storage, the viable cell count of the lemon concentrate-treated group reduced 28.16% more than that of the untreated group. UV-C treatment of Bacillus subtilis and Aspergillus ruber isolated from seasoned squid products inhibited growth after irradiation for 35 and 90 minutes, respectively. These findings indicate that UV-C, citric acid, and lemon concentrate treatment during the product manufacturing process can improve the storage and quality of seasoned squid products.
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