摘要
Gochujang,a fermented red pepper paste,is often vulnerable to pack burst spoilage,leading to significant eco-nomic loss.Zygosaccharomyces rouxii is responsible for the aerogenesis and volume expansion of gochujang.This study aimed to develop optimal physical methods,including thermal treatments(direct heat and steam heat)and non-thermal treatments(high-pressure processing(HPP)and sonication),to reduce the activity of Z.rouxii and prevent pack burst spoilage of gochujang.Among the various physical treatments,HPP and direct heat treatment significantly reduced pack burst spoilage compared to sonication and steam heat treatments.Yeast counts were decreased considerably after HPP(1.26-4.49 log CFU/g)and direct heat treatment(0.59-3.0 log CFU/g).However,the reduction in aerobic bacterial count was minimal,ranging from 0.18 to 0.43 log CFU/g with direct heat and 0-0.18 log CFU/g with HPP.This reduction in yeast count effectively controlled aerogenesis and volume expansion in gochujang,subsequently reducing the incidence of pack burst spoilage by 80%-90%.No significant difference was observed in the overall acceptability of HPP(5.18±0.24)and direct heat-treated(5.24±0.24)gochujang products compared to the control(5.02±0.27),with favorable hedonic scores(on a 7-point scale)achieved in the sensory analysis.These findings indicate that direct heat treatment for 3 min at 75℃or HPP treatment at 550 Mpa for 4 min at 15℃prevents pack burst spoilage in gochujang products.
基金
supported by the Cooperative Research Program for Agricultural Science&Technology Development(Project No.PJ01383303),Rural Development Administration,Republic of Korea.
