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Studies on the Storage of Kalopanax pictus Extract  

Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
Noh Jung-eun (Keimyun Foodex Co., Ltd)
Park Nan-young (Keimyun Foodex Co., Ltd)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 299-303 More about this Journal
Abstract
Changes of concentration properties and shelf-life were investigated for preservation using Kalopanax pictus extract. We compared physicochemical (pH, sugar content, total acidity, color) and microbiological qualities of concentrated extract and extract with glucose added. At the result, pH of samples were increased as storage time increase. Whereas samples were not significantly different sugar content and total acidity as storage time. In Hunters color values, whiteness(L) and yellowness(b) value of samples tended to decrease during storage time but increase after 2 weeks of storage time. The samples were contaminated by microbial levels of 3.6$\times$10$^{1}$$\~$1.330$\times$10$^{3}$ CFU/g in total aerobic bacterial counts and negative in collforms. Samples at 2 $^{\circ}$Brix and 1 $\%$ glucose were effective for keeping the microbial population less than 2.0$\times$10$^{1}$ CFU/g.
Keywords
Kalopanax pictus; shelf-life; coliforms;
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