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KMID : 0881720160310060426
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 6 p.426 ~ p.431
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Quality Characteristics and Allyl Isothiocyanate Contents of Commercial Wasabi Paste Products
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Lee Hyo-Kyung
Kim Do-Heui
Kim Yong-Suk
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Abstract
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To compare the quality characteristics of commercial wasabi paste products, the physicochemical and microbial characteristics of 6 samples were analyzed. In addition, the contents of allyl isothiocyanate, which show unique flavor and antimicrobial activity in wasabi paste products, were compared. pH of commercial 6 wasabi products were ranged from 4.12 ± 0.01 to 4.90 ± 0.01, and titratable acidities of products distributed at cold temperature (CW) were higher 0.60 ± 0.00 ~ 0.77 ± 0.02% than those of products distributed at room temperature (RW). Salinities of RW were higher (4.27 ± 0.06 ~ 7.53 ± 0.12%) than those of CW (2.20 ± 0.00 ~ 3.60 ± 0.10%). Soluble solid and sorbitol contents of RW were higher (33.00 ± 1.00 ~ 44.67 ± 2.08 o Brix, 378.90 ± 63.79 ~ 724.37 ± 7.85 mg%) than those of CW (22.00 ± 1.73 ~ 27.00 ± 1.00 o Brix, 27.67 ± 9.92 ~ 175.31 ± 10.56 mg%), respectively. The viable cell counts of samples were ND ~ 3.65 ± 0.23 log CFU/g without distribution method and packaging type, and yeasts and molds were not detected in 6 wasabi products. Allyl isothiocyanate contents of RW were higher (53.35 ± 0.08 ~ 159.76 ± 0.81 mg%) than those of CW (24.07 ± 7.69 ~ 48.19 ± 0.15 mg%).
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KEYWORD
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wasabi, shelf-life, allyl isothiocyanate, quality, wasabi paste
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