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Effect of Myagropsis myagroides Extracts on Shelf-life and Quality of Bread  

Lee, Chung-Jo (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of Information and Technology)
Song, Eu-Jin (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Lee, So-Young (Traditional Fermented Food Research Group, Korea Food Research Institute)
Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Kim, Seo-Jin (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Yoon, So-Young (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Lee, So-Jeong (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Park, Na-Bi (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Jung, Ji-Yeon (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Kwak, Ji-Hee (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Kim, Tae-Wan (Department of Food Science & Biotechnology, Andong National University)
Park, Nyun-Ho (Gyeongbuk Institute for Marine Bioindustry)
Ahn, Dong-Hyun (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.1, 2010 , pp. 50-55 More about this Journal
Abstract
This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.
Keywords
seaweed; Myagropsis myagroides extracts; bread;
Citations & Related Records
Times Cited By KSCI : 29  (Citation Analysis)
Times Cited By SCOPUS : 3
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