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The prediction of shelf-life of Commercially Sterilized Korean Soups using accelerated experiment  

Han Kyung-Soo (Department of Culinary Management, College of Tourism, Kyonggi University)
Lee Eun-Jung (Department of Culinary Management, College of Tourism, Kyonggi University)
Hong Sang-Pil (Korea Food Research Institute)
Publication Information
Korean journal of food and cookery science / v.21, no.2, 2005 , pp. 149-154 More about this Journal
Abstract
The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-chemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were 1.sated at $121^{\circ}C$ for 30 min. and the shelf life was evaluatedthrough accelerated experiment, based on tile changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, TBA and Hunter's color values for 3 weeks at $37^{\circ}C$. The periods found to be acceptable by sensory evaluation were 1 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed $Q_10$ value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojitang, an d 328 days for Seolleongtang at $5^{\circ}C$, suggesting that these 4 kinds of Korean soup are suitable for commercial distribution.
Keywords
shelf-life; accelerated experiment; yukkaejang; sagol-woogeojitang; kalbitang; seolleongtang;
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Times Cited By KSCI : 1  (Citation Analysis)
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