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http://dx.doi.org/10.3746/jkfn.2002.31.3.445

Effect of Addition of Chitosan on Improvement for Shelf Life of Bread  

Lee, Hyun-Young (부경대학교 식품생명공학부·수산식품연구소)
Kim, Seong-Mi (부경대학교 식품생명공학부·수산식품연구소)
Kim, Jin-Young (부경대학교 식품생명공학부·수산식품연구소)
Youn, Sun-Kyoung (부경대학교·식품생명공학부)
Choi, Jung-Su (부경대학교 식품생명공학부·수산식품연구소)
Park, Sun-Mee (부경대학교 식품생명공학부·수산식품연구소)
Ahn, Dong-Hyun (부경대학교 식품생명공학부·수산식품연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.3, 2002 , pp. 445-450 More about this Journal
Abstract
This study was performed to evaluate the effect of chitosan addition on shelf life of bread. Four different molecular weights (MW) of chitosan, 1 kDa, 5 kDa, 30 kDa, and 120 kDa were used. The growth of spoilage bacteria was inhibited depending on MW and concentration of chitosan, and most inhibited conditions were 0.1% of 30 kDa and 120 kDa of chitosans. But the growth of yeast and mold showed very weak inhibition. This showed that yeast would grow normaly in the fermentation process of bread. Shelf-life of bread was improved depending on concentration of chitosans at WM 30 kDa and 120 kDa. Antioxidative effect of chitosan was increased with the larger molecular weight and the higher concentration during storage. The preservation of bread by adding chitosan was improved.
Keywords
chitosan; bread; antimicrobial; antioxidative; preseration;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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