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KMID : 0881720090240040348
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 4 p.348 ~ p.351
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Extending Shelf-life with Addition of Ethanol of Wet Noodles
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Lee Ji-Young
Lim Chan-Won
Ha Sang-Do
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Abstract
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This study was designed to estimate the effect of ethanol addition on shelf-life extension and changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and 2% ethanol. During the storage at 10oC, wet noodles were monitored changes in the total numbers of aerobic bacteria. A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2% ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8% and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited growth of total aerobic bacteria and extended shelf-life.
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KEYWORD
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ethanol, total aerobic bacteria, wet noodle, shelf-life
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