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KMID : 0525720130180020105
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Journal of Chitin and Chitosan
2013 Volume.18 No. 2 p.105 ~ p.110
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Effects of Preservative Containing Chitosan and Natural Antimicrobials on Quality and Shelf Life of Baeksulgi
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Park La-Young
Jeong Eun-Ju
Lee Shin-Ho
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Abstract
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The quality and shelf life of baeksulgis with preservatives P I (0.1% chitosan + 100 ppm grapefruit seed extract + 0.2% adipic acid + 0.1% Cinnamomum extract) and P II (0.1% chitosan + 100 ppm grapefruit seed extract + 0.2% adipic acid + 0.1% Lysimachia christinae Hance extract) were investigated. The baeksulgi containing 0.5% PI showed the highest sensory score in taste and overall acceptability. The pH and moisture contents of baeksulgis decreased in all tested baeksulgis during storage for 8 days at 25oC. The moisture contents did not show significant difference in all tested baeksulgis during storage. Total aerobes and coliform count of baeksulgi prepared with 0.5% P I were 105 CFU/g and 102 CFU/g after 8 days storage at 25oC, respectively. Yeast and mold counts of baeksulgis with 0.5% P I and P II were not observed until 4 day and 6 days storage at 25oC, respectively. The shelf life of baeksulgi prepared with 0.5% P I and 0.5% P II were extended about 2 days compare with control at 25oC.
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KEYWORD
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Chitosan, Cinnamomum, Lysimachia christinae Hance, Preservative, Baeksulgi, Shelf Life
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