Effects of storage temperatures, vacuum packaging, and high hydrostatic pressure treatment on the formation of biogenic amines in Gwamegi

Dara Doeun,신혜선,정명섭 한국응용생명화학회 2016 Applied Biological Chemistry (Appl Biol Chem) Vol.59 No.1

This study investigated the effects of storage temperatures, vacuum packaging, and high hydrostatic pressure (HHP) on the formation of biogenic amines (BAs) in Gwamegi. The Gwamegi samples were subjected to 400 MPa pressure for 10 min at 20 °C or vacuum packaging, and then stored at −16, 5, or 25 °C for 28 days. The amounts of six BAs (histamine, tyramine, cadaverine, putrescine, spermine, and spermidine) and the total plate counts were checked weekly. Compared with the control at 5 °C, the total plate counts were 2–3 log CFU lower for the HHP-treated samples and 1–3 log lower for the vacuum-packaged samples. Tyramine, spermine, and spermidine were found in Gwamegi stored at −16 °C and tyramine, cadaverine, spermine, and spermidine at 5 °C, whereas all six BAs were found at 25 °C. Histamine was relatively low in amount in all the treated samples. The BAs reached a high level during storage at 25 °C, with the total concentration reaching 1099 ppm in 28 days. After HHP treatment or vacuum packaging, the concentration of cadaverine and spermidine decreased, whereas that of tyramine and spermine increased. Tyramine was the dominant BA in all the samples and during storage at 5 °C in the control (0–56.67 ppm), HHP-treated (0–105 ppm), and vacuum-packaged (0–90 ppm) samples. Both HHP treatment and vacuum packaging effectively reduced the formation of some types of BAs and improved the microbial quality in Gwamegi. However, simultaneously, they also promoted the formation of others types of BAs such as tyramine and spermine.

The Quality Characteristics of Commercial Gwamegi by Product Types

Kang, Hui-Seung,Jeong, Seung-Weon,Ko, Jong-Cheul,Jang, Mi,Kim, Jong-Chan The Korean Society of Food Science and Nutrition 2011 Preventive Nutrition and Food Science Vol.16 No.3

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), "two divide" type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

The Quality Characteristics of Commercial Gwamegi by Product Types

Hui-Seung Kang,Seung-Weon Jeong,Jong-Cheul Ko,Mi Jang,Jong-Chan Kim 한국식품영양과학회 2011 Preventive Nutrition and Food Science Vol.16 No.3

This study was performed to investigate the physical, chemical and microbial characteristics of Gwamegi to provide basic data for the standardization of marine processed foods and for the improvement of the quality of commercial Gwamegi. The acid values of commercial Gwamegi were 5.8, 5.3 and 5.2 mg KOH/g for fillet type (F-type), “two divide” type (T-type) and whole type (W-type), respectively, and the peroxide values were 51.6, 51.5 and 53.2 meq/kg for each. There was a positive correlation between the acid value and the peroxide value (r=0.555) at confidence intervals (CI) of 99%. Trimethylamine (TMA) content of F-type, T-type and W-type products were 2.9, 2.6 and 3.6 mg%, respectively, while volatile basic nitrogen (VBN) contents were 22.4, 21.5 and 21.8 mg%. There was a strong positive correlation between TMA and VBN (r=0.961) at a CI of 99%. The histamine content was detected to be as much as 122 mg/kg, with about 36 % of the samples exceeding the CODEX criteria for histamine of 100 mg/kg. The total microbial count of 4 products exceeded 5 Log CFU/g and coliform group of 11 products exceeded the criteria of less than 1 Log CFU/g. Staphylococcus aureus in 27% of the samples exceeded the criteria of less than 2 Log CFU/g.

온라인 유통중인 과메기·야채세트의 미생물학적 안전성 평가

김지윤,전은비,최만석,박신영 한국수산과학회 2020 한국수산과학회지 Vol.53 No.5

The consumption of Gwamegi, a semi-dried saury Cololabis saira, and its vegetable sides has increased owing to its availability online. Therefore, this study investigated the microbial contamination levels in Gwamegi and its accompanying vegetable sides bought online by measuring total viable bacteria, coliforms, Escherichia coli, Staphylococcus aureus and fungi. The total viable bacteria ranged from 3-5 log CFU/g. The fungi in Gwamegi and garlic were 3.4 and 3.9 log CFU/g, respectively. The positive rate of bacterial contamination was 100% (2-3 log CFU/g) in Gwamegi, cabbage Brassica rapa subsp. pekinensis, and green chili Capsicum annuum, whereas the contamination positive rate was 80% and 60% (< 2 log CFU/g) in chives Allium ascalonicum L. and garlic A. sativum L., respectively. The positive rates of E. coli were 0%, 20%, 60%, and 40% in Gwamegi, green chili, cabbage, and chives, respectively. The contamination levels of E. coli were 1-2 log CFU/g. S. aureus was detected at < 1 log CFU/g in all raw materials. The data on microbial contamination levels may be used for microbial risk assessment of Gwamegi and vegetables for controlling the level of microbial contamination and securing microbiological safety.

Predictive Modeling of Staphylococcus aureus Growth on Gwamegi (semidry Pacific saury) as a Function of Temperature

Kang, Hui-Seung,Ha, Sang-Do,Jeong, Seung-Weon,Jang, Mi,Kim, Jong-Chan The Korean Society for Applied Biological Chemistr 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.6

Gwamegi (semidry Pacific saury [Cololabis saira]) is a Korean food made by a traditional method of repeated freezing and de-freezing during winter. The present study aimed at developing predictive modeling of S. aureus growth on Gwamegi as a function of temperature ($10-35^{\circ}C$). Modified Gompertz, Baranyi, and logistic primary models were fitted to experimental values. Polynomial quadratic, nonlinear Arrhenius and square root models were selected as secondary models and analyzed using specific growth rate (${\mu}_{max}$) and lag time (${\lambda}$) values obtained from the primary models. Based on the optimized models derived from the Baranyi and square root equations for ${\mu}_{max}$, its $r^2$ and mean square error (MSE) were 0.991 and 0.00058, and bias factor ($B_f$) and accuracy factor ($A_f$) were 1.0087 and 1.0801, respectively. The logistic and polynomial quadratic equations for ${\lambda}$, its $r^2$ and MSE were 0.989 and 0.22834, $B_f$ and $A_f$ were 0.9742 and 1.0271, respectively. These predictive models can provide basic information for quantitative microbial risk assessment of Gwamegi and other processed semidried seafood.

Predictive Modeling of Staphylococcus aureus Growth on Gwamegi (semidry Pacific saury) as a Function of Temperature

Hui-Seung Kang,김종찬,하상도,정승원,장미 한국응용생명화학회 2013 Applied Biological Chemistry (Appl Biol Chem) Vol.56 No.6

Gwamegi (semidry Pacific saury [Cololabis saira]) is a Korean food made by a traditional method of repeated freezing and de-freezing during winter. The present study aimed at developing predictive modeling of S. aureus growth on Gwamegi as a function of temperature (10–35oC). Modified Gompertz,Baranyi, and logistic primary models were fitted to experimental values. Polynomial quadratic, nonlinear Arrhenius and square root models were selected as secondary models and analyzed using specific growth rate (μmax) and lag time (λ) values obtained from the primary models. Based on the optimized models derived from the Baranyi and square root equations for μmax, its r2 and mean square error (MSE) were 0.991 and 0.00058, and bias factor (Bf)and accuracy factor (Af) were 1.0087 and 1.0801, respectively. The logistic and polynomial quadratic equations for λ, its r2 and MSE were 0.989 and 0.22834, Bf and Af were 0.9742 and 1.0271,respectively. These predictive models can provide basic information for quantitative microbial risk assessment of Gwamegi and other processed semidried seafood.

Application of gamma irradiation for the reduction of norovirus in traditional Korean half-dried seafood products during storage

Kang, S.,Park, S.Y.,Ha, S.D. Academic Press, etc 2016 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.65 No.-

<P>Gwamegi (half-dried Pacific herring or Pacific saury) and semi-dried squid are not subject to any heat treatment during processing, and can become contaminated with norovirus (Nay). This study investigated the effects of gamma irradiation (0, 3, 5, 7, and 10 kGy) on the inactivation of murine norovirus-1 (MNV-1) and the survival of MNV-1 in Gwamegi and semi-dried squid samples following their irradiation and storage at 10 degrees C for 7 days. The overall reductions of MNV-1 in Gwamegi were 0.66, 0.88, 1.31, and 1.66 log(10) PFU/ml by 3, 5, 7, and 10 kGy irradiation, respectively. The overall reductions of MNV-1 in semi-dried squid were 0.59, 0.88, 1.36, and 1.81 logio PFU/ml by 3, 5, 7, and 10 kGy irradiation, respectively. There was an approximate 1 logio reduction in viral load for all irradiated samples stored at 10 degrees C for 7 days at doses of 3, 5, 7, and 10 kGy including non-irradiated samples. Our findings suggest that gamma irradiation using a dose >= 7 kGy could be effective in reducing MNV-1 titers by more than 1 log(10) PFU/mL (>90%) in half-dried seafood products, without any concomitant changes in color and sensory evaluation. (C) 2015 Elsevier Ltd. All rights reserved.</P>