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KMID : 0665420200350060613
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Korean Journal of Food Culture
2020 Volume.35 No. 6 p.613 ~ p.618
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Effect of Acidulant Treatment on the Quality and Storage Period of Topokkidduck
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Ra Ha-Na
Cho Yong-Sik
Hwang Young
Jang Hyun-Wook
Kim Kyung-Mi
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Abstract
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This study evaluated the effects of acidulant treatment on the quality and storage period of Topokkidduck. Two samples ofTopokkidduck were prepared, one soaked in 10% acidulant (10SAT) and the other without soaking in the acidulant (NSAT).
During the storage period, the two samples were tested for presence of microorganisms (aerobic bacteria, E.coli, and mold)and physicochemical properties (color value, texture profile analysis (TPA)). The 10SAT could be stored for 49 days withoutdetection of E.coli and a mold level of 1.0 log CFU/g. NSAT could be stored for only 21 days. NSAT had an aerobic countof 2.27 log CFU/g as early as 7 days, and E.coli was detected at 21 days at a level of 4.15 log CFU/g. The presence of E.coliis not permitted according to the Ministry of Food and Drug Safety (MFDS). The hardness of the 10SAT increased during thestorage period but to a much lesser extent compared to the NSAT. Thus the preparation of Topokkidduck by soaking in theacidulant controlled microbial growth for up to 49 days which is a much longer period compared to the control. Also,Topokkidduck soaked in the acidulant had a softer texture than the control during the storage period.
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KEYWORD
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Topokkidduck, acidulant, storage, microorganism, quality
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