• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.784-790
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• 2014

This study was designed to establish the shelf-life of sea tangle drink. Quality changes, including pH, total acidity, color, sensory evaluation, total aerobic bacteria, and coliform, were measured periodically in sea tangle drink kept at 15, 25, and $37^{\circ}C$ for 8 months. The pH level and total acidity did not remarkably change during the storage period regardless of storage temperature. In terms of color, lightness did not change during the storage period, whereas redness decreased. Yellowness did not change at $15^{\circ}C$ during the storage period, although it increased at 25 and $37^{\circ}C$ at 8 months. Color difference (${\Delta}E$) value was the lowest at $15^{\circ}C$ (12.14), followed by $25^{\circ}C$ (12.57) and $37^{\circ}C$ (14.43). During the storage period, total aerobic bacteria and coliform were not detected. There were no changes in appearance, smell, taste, texture, and overall acceptability of sea tangle drink (not exceeding 3 points) throughout the entire storage period. By using correlation coefficients, color value was selected as an indicating parameter for the shelf-life establishment of sea tangle drink. Based on the forecasted distribution day by annual temperature, the shelf-life of sea tangle drink based on color with the highest correlation coefficient was predicted as 27.10 months.