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KMID : 0525720180230040244
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Journal of Chitin and Chitosan
2018 Volume.23 No. 4 p.244 ~ p.255
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A Study on the Evaluation of Distribution Stability of Refrigerated Rice Cake Using Natural Antibiotics
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Yoo Seung-Jin
Chin Jong-Eon
Oh Sung-Hoon
Ryu Min-Jung
Hwang Kwon-tack
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Abstract
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Natural extract in liquid phase was adjusted to 0, 0.25, 0.5, 1, 2, and 4% concentration to check microbial changes and to measure 4, 8, 12 ℃ for refrigeration temperature. In the case of grapefruit extract, the microbial safety was maintained at all the concentrations at 4 o C storage, but the antimicrobial activity was maintained at 12℃ storage and at 8℃ and 21 days storage. In the case of grape seed extract, only the 4% of the culture at 8℃ satisfied the requirement of safety of food distribution for the last 21 days, and the safety criterion was satisfied only at 4% concentration at 12℃ for 18 days. Complex Scutellaria baicalensis extract showed the total number of microbial cells treated by concentration. It was confirmed that microbial flow safety was maintained at low temperature (4℃). However, at 8℃ and 12℃, Exceeded the distribution limit. When polylysine was applied to brown rice cake, it showed activity in all groups except 4℃, but these properties were not observed at 8℃ and 12℃. At a concentration of 0.5% or more of chitosan, the growth of the microorganism is suppressed by the 21st day very stably, and a similar tendency is observed at 8 and 12℃, so that it may be an antimicrobial material that inhibits microorganisms. At the first day, the distribution standards for general bacterial counts were exceeded.Ethyl-pyruvate showed that microorganism safety was maintained at 4℃ and 1% concentration, and food safety was stable even at 2 or 4%. Glycine showed very good and stable distribution stability at 4℃. However, at 8℃ and 12℃, the shelf life of 14 days could not be maintained as with the addition of other antimicrobial active substances.
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KEYWORD
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Grapefruit seed, Complex Scutellaria baicalensis extract, Grape seed extract, Polylysine, Chitosan, Ethyl-pyruvate, Glycine
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