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KMID : 0881720120270020127
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 2 p.127 ~ p.132
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Changes of Organic Acids in Takju During Storage Conditions
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Choi Kyu-Il
Kim Hyun-Jung
Kim Ho-Jin
Kim Hyo-Lin
Kim Dong-Ho
Ahn Jong-Sung
Son Young-Gyu
Song In-Ho
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Abstract
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This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature(25o C). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature(4o C). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.
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KEYWORD
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takju, organic acid, sterilized, unsterilized, storage
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