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Effects on Preservation and Quality of Bread with Coating High Molecular Weight Chitosan  

안동현 (부경대학교 식품생명공학부·수산식품연구소)
최정수 (경남정보대학 식품과학계열)
이현영 (부경대학교 식품생명공학부·수산식품연구소)
김진영 (부경대학교 식품생명공학부·수산식품연구소)
윤선경 (부경대학교 식품생명공학부·수산식품연구소)
박선미 (부경대학교 식품생명공학부·수산식품연구소)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.4, 2003 , pp. 430-436 More about this Journal
Abstract
Coating treatment with 120 kDa of chitosan on bread was decreased growth rate of bacteria and not detected growth of any fungi during storage period. Bread with coating by 1% and 2% of 120 kDa chitosan have had the high antioxidant. Change in the water content was lawered as the higher concentration of chitosan coating on bread. water activity has a low variance untill 2% of chitosan concentration and so there result are expected on inhibition effect of retrogradation in bread during storage period. The change of pH was not detected in bread. And the color of bread have not effected on treatment with below 2% of chitosan but had a little effect by 2% of chitosan coating.
Keywords
chitosan; bread; coating; shelf-life; quality;
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Times Cited By KSCI : 1  (Citation Analysis)
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