Addition of thiamine dilaurylsulfate to reduce the intensity of hydrostatic pressure treatment for microbial safety of Korean Jogaejeot-muchim (salted-fermented-seasoned short-neck clam)

Abstract

This study investigated hydrostatic pressure (HP) treatment with the addition of thiamine dilaurylsulfate (TDS) for the microbial safety of the final product (salted-fermented-seasoned short-neck clam) during Jogaejeot-muchim manufacturing process. HP treatment (100–600 MPa) was performed at each step (raw, salted-fermented, and salted-fermented-seasoned short-neck clam) of the Jogaejeot-muchim manufacturing process. The reduction effect on Staphylococcus aureus in the salted-fermented-seasoned short-neck clam step was 1.2 log after 400 MPa treatment, and it was lower than those of raw and salted-fermented short-neck clam steps (4.3 and 4.9 log, respectively) after 400 MPa treatment. To improve the microbial safety of the salted-fermented-seasoned short-neck clam step, TDS (1 g/kg) was added, and 1 log reduction was obtained. In the salted-fermented-seasoned short-neck clam step, HP treatment with TDS addition showed a synergistic effect, and the HP intensity for a 2 log reduction was reduced from 500 to 100 MPa treatment with TDS addition, and a 4 log reduction was achieved by the 300 MPa treatment with addition of TDS. This study concluded that the TDS addition contributed to reducing the intensity of HP treatment required for 99 % inactivation of S. aureus, and that combined treatment (300 MPa treatment with TDS) can be used to provide microbial safety assurance in Korean Jogaejeot-muchim.