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KMID : 0380620110430060723
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 6 p.723 ~ p.728
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Effect of Sargassum sagamianum Extract on Shelf-life and Improved Quality of Morning Bread
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Kim Min-Ji
Kim Koth-Bong-Woo-Ri
Lee Chung-Jo
Kwak Ji-Hee
Kim Dong-Hyun
Sun Woo-Chan
Jung Seul-A
Kang Ju-Youn
Kim Hyun-Jee
CHoi Jung-Su
Choi Ho-Duk
Ahn Dong-Hyun
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Abstract
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This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.
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KEYWORD
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Sargassum sagamianum, shelf-life, quality, bread
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