한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권4호
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- Pages.828-833
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- 2000
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- 0367-6293(pISSN)
키토산 처리에 의한 흰떡과 생면의 저장성 연장
Shelf Life Extension of White Rice Cake and Wet Noodle by the Treatment with Chitosan
- Lee, Jang-Wook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Lee, Hyang-Hee (Department of Food engineering and Food Industrial Technology Research Center, Mokpo National University) ;
- Rhim, Jong-Whan (Department of Food engineering and Food Industrial Technology Research Center, Mokpo National University)
- 발행 : 2000.08.30
초록
흰떡과 생면의 저장성을 연장 시키기 위하여 주정 처리와 키토산 처리 및 주정과 키토산의 병용처리를 하여 저장기간에 따른 품질의 변화를 조사하였다. 흰떡의 경우 아무 처리를 하지 않은 대조구는 6일, 주정처리는 27일에 총세균수의 기준치인
The effect of treatments with alcohol, chitosan, or with both alcohol and chitosan for extending the shelf-life of Korean white rice cake and wet noodle was investigated by measuring quality changes such as total microbial count, pH, and sensory qualities. Total microbial counts for control, alcohol-treated, and 1% lactic acid-treated white rice cakes exceeded the initial putrefactive criterion level of