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공과대학
식품생명공학과
Journal papers
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Effects of glycine on microbial safety of low-salted squid and myungran jeotgal
Title
Effects of glycine on microbial safety of low-salted squid and myungran jeotgal
Authors
Choi J.-B.
;
Cheon H.S.
;
Chung M.-S.
;
Cho W.-I.
Ewha Authors
정명수
SCOPUS Author ID
정명수
Issue Date
2019
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293
Citation
Korean Journal of Food Science and Technology vol. 51, no. 2, pp. 114 - 119
Keywords
Antimicrobial agent
;
Glycine
;
Lactic acid bacteria
;
Low salted
;
Myungran jeotgal
;
Squid
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI
Document Type
Article
Abstract
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.
DOI
10.9721/KJFST.2019.51.2.114
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