Microbial Changes of Salted and Fermented Shrimp by High Hydrostatic Pressure Treatment
2000
Mok Chul-Kyoon | Song Ki-Tae Department of Food and Bioengineering, Kyungwon University, Sungnam (Korea Republic)
This study was conducted to enhance the storage stability of fermented shrimp with different salt contents using a high hydrostatic pressure. The effects of the magnitude of pressure and treatment time on the microorganisms of the fermented shrimp were investigated. The highest microbial counts with respect to the salt levels were observed at 18% salt, showing 3.4*hecto kilo 10 CFU/g for general bacteria, 6.4*deca kilo 10 CFU/g for halophilic bacteria, 4.2*hecto kilo 10 CFU/g for yeast and 3.0*deca kilo 10 CFU/g for halophilic yeast. The degree of sterilization increased with the magnitude of pressure and treatment time, and the sterilization could be analyzed by the first order reaction kinetics. The sterilization rate constants (K-p) of the halophilic bacteria was lower than that of general bacteria. The log(K-p) increased linearly with pressure and the slope of the regression line of the halophilic bacteria was greater than that of general bacteria, indicating that the sterilization of the halophilic bacteria was more dependent on the pressure. High hydrostatic pressure treatment was an effective non-thermal sterilization method for the salted and fermented shrimp, and the optimum treatment condition was for 10 min at 6,500 atm.
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