This study investigated the effect of bactocease, as a natural preservative, on the microbial growth and quality of fried fish paste during storage. To select the optimal concentration of bactocease, the inhibition effect of its different treatment concentrations (0.2, 0.4, and 0.8%) on total aerobic bacteria in fish paste dough during 5 days of storage was examined. The sample treated with 0.4% bactocease showed a 1.21 log reduction in microorganisms compared with that of the control. This result was higher than that with 0.2% bactocease and potassium sorbate and similar to that with 0.8% bactocease. Consequently, 0.4% bactocease was chosen as the best concentration for preparing the fried fish paste. Microbial growth on fried samples treated with preservatives was more inhibited by adding preservatives regardless of their type than that of the control after 15 days of storage. In addition, there were no significant differences in the quality between the samples treated with 0.4% bactocease and 0.2% potassium sorbate, such as volatile basic nitrogen contents, TBARS values, pH, and acidity. Therefore, these results indicate that food preservatives should be added into fried fish paste for controlling microbial growth, and bactocease can have a high potential to replace potassium sorbate in processed marine foods, including fried fish paste.

Abstract
서 론
재료 및 방법
결과 및 고찰
요 약
References

• 강지훈(한경대학교 식품생명화학공학부 및 글로벌 K-푸드 연구소) | Ji-Hoon Kang (Department of Food Science and Biotechnology and Global K-Food Research Center, Hankyong National University)
• 라채훈(한경대학교 식품생명화학공학부 및 글로벌 K-푸드 연구소) | Chae Hun Ra (Department of Food Science and Biotechnology and Global K-Food Research Center, Hankyong National University)
• 김선화((주)빅솔) | Seon Hwa Kim (VIXXOL Corporation)
• 손희원((주)빅솔) | Hee Won Shon (VIXXOL Corporation)
• 정하열(한경대학교 식품생명화학공학부 및 글로벌 K-푸드 연구소) | Ha-Yull Chung (Department of Food Science and Biotechnology and Global K-Food Research Center, Hankyong National University) Corresponding author