• Title/Summary/Keyword: 저장특성

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Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju (탁주의 유통기간 산정을 위한 저장온도 및 기간별 품질특성)

  • Jang, Gwi Yeong;Lee, Sang Hoon;Li, Meishan;Kim, Sung Tae;Lee, Ji Hyun;Kang, Tae Su;Lee, Ju Yeon;Lee, Junsoo;Jeong, Heon Sang
    • The Korean Journal of Food And Nutrition
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    • v.28 no.1
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    • pp.104-110
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    • 2015

  • This study was performed to investigate the changes in quality characteristics of Takju under different storage temperatures (5, 10 and $20^{\circ}C$) and length of shelf life. Under all storage conditions, alcohol content, pH, total bacteria and yeast counts of Takju decreased with increasing storage period. However, aldehyde content and total acidity increased. In sensory evaluation, flavor, taste and overall satisfaction of Takju under all storage conditions decreased with increasing storage period and temperature. Quality characteristics such as alcohol content, total bacteria count, yeast count, total acidity, pH, aldehyde content and overall satisfaction at high storage temperature changed faster than low storage temperature. Alcohol content, total bacteria count, yeast count, total acidity, pH and aldehyde content had high correlations among factors affecting sensory characteristics (p<0.01). based on the results from this study, expected expiration dates of Takju are 55, 26 and 3 days at 5, 10 and $20^{\circ}C$, respectively.

  • https://doi.org/10.9799/ksfan.2015.28.1.104 인용 PDF KSCI

우리밀의 가압흡습 특성

  • 최희석
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 1998.04a
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    • pp.25-25
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    • 1998

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