Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2020-08-24T16:30:20Z | - |
dc.date.available | 2020-08-24T16:30:20Z | - |
dc.date.issued | 2019 | * |
dc.identifier.issn | 0367-6293 | * |
dc.identifier.other | OAK-27738 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/255224 | - |
dc.description.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. | * |
dc.language | Korean | * |
dc.publisher | Korean Society of Food Science and Technology | * |
dc.subject | Antimicrobial agent | * |
dc.subject | Glycine | * |
dc.subject | Lactic acid bacteria | * |
dc.subject | Low salted | * |
dc.subject | Myungran jeotgal | * |
dc.subject | Squid | * |
dc.title | Effects of glycine on microbial safety of low-salted squid and myungran jeotgal | * |
dc.type | Article | * |
dc.relation.issue | 2 | * |
dc.relation.volume | 51 | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 114 | * |
dc.relation.lastpage | 119 | * |
dc.relation.journaltitle | Korean Journal of Food Science and Technology | * |
dc.identifier.doi | 10.9721/KJFST.2019.51.2.114 | * |
dc.identifier.scopusid | 2-s2.0-85072641965 | * |
dc.author.google | Choi J.-B. | * |
dc.author.google | Cheon H.S. | * |
dc.author.google | Chung M.-S. | * |
dc.author.google | Cho W.-I. | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |