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구연산 첨가에 의한 와사비 페이스트 제품의 저장성 향상

Shelf Life Extension of Wasabi Paste Products by Addition of Citric Acid

한국식품위생안전성학회지 2019년 34권 4호 p.354 ~ 360
정은정 ( Jeong Eun-Jeong ) - 전북대학교 식품공학과

이효경 ( Lee Hye-Kyung ) - 경기도보건환경연구원
김용석 ( Kim Yong-Suk ) - 전북대학교 식품공학과


In order to extend the shelf life of Wasabi paste, the effects of citric acid were confirmed at 35 o C for 28 days. Citric acid-treated groups contained citric acid in amounts of 0.05, 0.10, 0.17, 0.30, and 0.40%, respectively. Quality characteristics of Wasabi pastes were determined in pH, titratable acidity, soluble solid content, color values, microbial analysis (aerobic bacteria, yeast), gas production, and content of allyl isothiocyanate. The pH and titratable acidities of Wasabi pastes added with citric acid were indicated as 4.03-5.19 and 4.23-4.82%, respectively. Soluble solid content was significantly different according to concentrations of citric acid. L values showed the highest at 50.05±0.46. a and b values were increased during the storage period. Total aerobic bacteria and yeast counts of Wasabi pastes were decreased in a dose-dependent manner. Gas production from Wasabi pastes showed at 19.55-19.80 mL/tube after 28 days of storage. The addition of citric acid (0.3% or more) to the Wasabi paste resulted in increased storage stability.


Wasabi; Citric acid; Shelf-life; Allyl isothiocyanate; Wasabi paste
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