In this study, ohmic heating was applied for pasteurization of red pepper powder, and investigated its pasteurization effect. After pasteurization, seasoned squid jeotkal was manufactured by using red pepper powder, and its quality changes were investigated. On comparing sensory evaluation in squid jeotkal by pasteurized and conventional red pepper powder during storage at 5, 15 and 25℃, quality changes in squid jeotkal by the pasteurized red pepper powder. But quality change difference between two products were decrease with increasing storage temperature. Viable cell counts in two products stored at 5℃ were increased slowly until 60 days. Viable cell counts in squid jeotkal by conventional red pepper powder were increased up to ca. 10^6 CFU/g at 15, 25℃ after 30, 15 days, respectively, but that by pasteurized were ca. 10^8 CFU/g at 25℃ after 30 days. Changes in pH, VBN and NH₂-N in two products were shown difference significantly, but were decreased by increasing storage temperature. In squid jeotkal by conventional red pepper powder, the main free amino acids were glutamic acid, leucine, glycine, aspartic acid and alanine, and these amino acids held 47.95% of the total free amino acid. But in squid jeotkal by pasteurized red pepper powder, glutamic acid, glycine, aspartic acid, leucine and lysine, and these amino acids held 57.58% of the total free amino acids.

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mining some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 80℃. But viable cell counts were reduced from 8.5 × l0^6CFU/g to 2.1 × 10₂CFU/g, i.e. 4.6-log-unit, during ohmic heating at 90 for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.

명란젓갈은 한국 전통 발효 식품중 하나로, 본 연구에서는 명란젓갈의 유통기한 연장방안으로 감마선 조사를 적용하여 미생물학적, 관능적 품질 실험을 행하였다. 명란젓갈과 고춧가루, 생강, 마늘, 복합시즈닝 믹스 등의 부재료에 각각 0, 0.5, 1.0, 2.0 및 5.0 kGy의 선량으로 감마선 조사를 하여 에서 4주간 저장하며 관찰하였고, 이들의 수분활성도는 각각 0.89, 0.56, 0.98, 0.99 및 0.07 이었다. 명란젓갈의 초기 호기성