Effects of glycine on microbial safety of low-salted squid and myungran jeotgal

Jun Bong Choi, Hee Soon Cheon, Myong Soo Chung, Won Il Cho

Research output: Contribution to journalArticlepeer-review

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.

Original languageEnglish
Pages (from-to)114-119
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume51
Issue number2
DOIs
StatePublished - 2019

Bibliographical note

Publisher Copyright:
© 2019 Korean Society of Food Science and Technology. All rights reserved.

Keywords

  • Antimicrobial agent
  • Glycine
  • Lactic acid bacteria
  • Low salted
  • Myungran jeotgal
  • Squid

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