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Quality Characteristics of Low Fat Salad Dressing with Spirulina during Storage  

Cho Han (Dept. of Food & Nutrition, Chungnam National University)
Yang Yun-Hyoung (Dept. of Food & Nutrition, Chungnam National University)
Lee Kun-Jong (Dept. of Food & Nutrition, Chungnam National University)
Cho Yong-Sik (Agriproduct Science Division, Rural Resources Development Institute)
Chun Hye-Kyung (Agriproduct Science Division, Rural Resources Development Institute)
Song Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
Kim Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 329-335 More about this Journal
Abstract
Storage quality characteristics of low fat salad dressing with spirulina($0.28\%$) was evaluated. After 2 wks of storage, viscosity decreased according to the prolonged storage time. After 8 wks storage, emulsion stability decreased to $30\%$, which was $25\%$ of freshly made dressing. The fat globule size distribution was not different from that of control until one month of storage, but after 75 days of storage, the fat globule size distribution pattern changed into the increase of larger size($15{\sim}2.0\;{\mu}m$: $11.4\%$ for control, $30.1-32.3\%$ for 75 days of storage). Hunter color of L value decreased, whereas a and b value increased according to the prolonged storage time. TBARS value at 8 wks of storage was increased upto $10\%$ for storage at $5^{\circ}C$ and $15\%$ for storage at $10^{\circ}C$. Antioxidant activity of salad dressing decreased according to the storage temperature and time: $IC_{50}$ values of DPPH radical scavenging activity of 8 wk storage was 157.4 mg/mL at $5^{\circ}C$ and 194.6 mg/mL at $10^{\circ}C$. Total microbial number of salad dressing was increase to 7.9 log(CFU/mL), but E. coli was not detected Based on present condition, low temperature storage was favorable for better quality of spirulina salad dressing.
Keywords
salad dressing; spirulina; storage; quality;
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