Study on the Hurdle Technique for the Reduction of Bacillus cereus Spores in Doenjang and Gochujang
2012
Lee, N.H., Korea Food Research Institute, Seongnam, Republic of Korea | Jo, E.J., Korea Food Research Institute, Seongnam, Republic of Korea | Oh, S.W., Kookmin University, Seoul, Republic of Korea | Hong, S.P., Korea Food Research Institute, Seongnam, Republic of Korea
The effects of hurdle techniques on the reduction of Bacillus cereus spores in Doenjang and Gochujang were investigated. In our system, Bacillus cereus spores were artificially inoculated into Doenjang and Gochujang. Hurdle techniques used in this study were additives (3% ethyl alcohol-0.03% oregano extract), Joule heating (95℃ for 5 min), and hydrostatic pressure (500 MPa for 5 min at 45℃). Additive-Joule (AJ) and additive-Joule-pressure (AJP) treatments for Doenjang resulted in a 2.80 log and 3.74 log reduction, respectively, while treatments for Gochujang resulted in a 4.71 log and 5.60 log reduction, respectively. This suggests a high synergistic effect of Joule heating with additive treatment in Doenjang and Gochujang. A combination of hurdles such as additives, Joule heating, and hydrostatic pressure also kept Bacillus cereus spore counts low during storage at 30℃. Therefore, Bacillus cereus spores inoculated into Doenjang and Gochujang can be effectively reduced through combined treatments, including AJ or AJP.
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