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KMID : 0903520060490020102
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 2 p.102 ~ p.107
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Effects of Alkaline Ionic Water and Grapefruit Seed Extract Added Immersion Solutions on Storage Characteristics of Mulberry Leaf Soybean Curd
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Han Myung-Ryun
Kim Myung-Hwan
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Abstract
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This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at 4oC and 25oC in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at 4oC were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at 25oC were 0.042, 0.029 and 0.009%, respectively. The turbidities of the above mentioned immersion solutions were 0.50, 0.29 and 0.21 after 18 days of storage at 4oC and 0.38, 0.34 and 0.27, respectively, after 5 days of storage at 25oC. The acidity and turbidity changes of immersion solutions were sensitive to storage temperatures. The aerobic bacteria count of mulberry leaf soybean curds after 18 days of storage at 4oC was still below 107 CFU/g, the beginning point of soybean curd putrefaction; in contrast, this value was reached within one day in distilled water at 25oC and between 2 and 3 days in alkaline ionic water. Grapefruit seed extract and alkaline ionic water had a better preservative effect at 4oC than at 25oC storage temperature.
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KEYWORD
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mulberry leaf, soybean curd, grapefruit seed extract, alkaline ionic water, storage characteristic
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