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KMID : 0525720130180040256
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Journal of Chitin and Chitosan
2013 Volume.18 No. 4 p.256 ~ p.263
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Quality Characteristics and Shelf-life Kimbugak with Chitosan
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Moon Yu-Gyeong
Park Geum-Soon
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Abstract
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The purpose of this study was to investigate the quality characteristrics of Korean traditional food, Kimbugak prepared with various concentrations of chitosan. The Kimbugak, stored at 25 o C, was the then examined for its quality characteristics and storage life. Oil absoption rate of the control group was 54.5%, whereas chitosan Kimbugak ranged from 23.4~35.7%. As the amount of added chitosan increase, moisture decreased, as storage period increased. pH decresed, and acidity increased as the amount of added chitosan increase. DPPH radical acavenging activity was improved significantly the addion of the chitosan. During storage, Chitosan Kimbugak was the examined for its antioxidative effect. After the oil was extracted from Kimbugak, acid value, peroxide value and TBA value were found have and antioxidative effect in order of chitosan 0.01~0.1% Kimbugak. Color L value decreased, but a and b values increased significantly, as storage period increased. Hardness of the control group was 16.8, whereas chitosan Kimbugak ranged from 36.4~47.6, as storage period increased. Sensory evaluation results showed that the 0.05% and 0.1% chitosan Kimbugak were higher than the others. Chitosan 0.05% Kimbugak and chitosan 0.1% Kimbugak, were the highest value on oily taste, savory taste, after swallowing, overall acceptability which suggest the possibility of chitosan Kimbugak with improved sensory characteristics.
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KEYWORD
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Chitosan, Kimbugak, Quality characteristics, Shelf-life
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