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KMID : 0665220150280010104
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 1 p.104 ~ p.110
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Quality Characteristics at Different Storage Temperatures and Periods for Shelf Life Evaluation of Takju
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Jang Gwi-Yeong
Lee Sang-Hoon
Li Meishan
Kim Sung-Tae
Lee Ji-Hyun
Kang Tae-Soo
Lee Ju-Yeon
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was performed to investigate the changes in quality characteristics of Takju under different storage temperatures (5, 10 and 20℃) and length of shelf life. Under all storage conditions, alcohol content, pH, total bacteria and yeast counts of Takju decreased with increasing storage period. However, aldehyde content and total acidity increased. In sensory evaluation, flavor, taste and overall satisfaction of Takju under all storage conditions decreased with increasing storage period and temperature. Quality characteristics such as alcohol content, total bacteria count, yeast count, total acidity, pH, aldehyde content and overall satisfaction at high storage temperature changed faster than low storage temperature. Alcohol content, total bacteria count, yeast count, total acidity, pH and aldehyde content had high correlations among factors affecting sensory characteristics (p<0.01). based on the results from this study, expected expiration dates of Takju are 55, 26 and 3 days at 5, 10 and 20℃, respectively.
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KEYWORD
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Takju , quality characteristics , storage conditions , shelf-life
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FullTexts / Linksout information
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Listed journal information
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