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http://dx.doi.org/10.9799/ksfan.2013.26.4.655

Quality Characteristics and Determining the Shelf Life of Red Pepper Yukwa  

Park, Jung-Mi (Chungcheongbukdo Agricultural Research and Extension Services)
Yoo, Jin A (Chungcheongbukdo Agricultural Research and Extension Services)
Kang, Hye-Jeong (Chungcheongbukdo Agricultural Research and Extension Services)
Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services)
Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services)
Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.4, 2013 , pp. 655-662 More about this Journal
Abstract
This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.
Keywords
shelf life; quality characteristics; red pepper; Yukwa;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
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