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KMID : 1024420200240040269
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Food Engineering Progress
2020 Volume.24 No. 4 p.269 ~ p.275
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Microbial Changes and Quality Properties of Commercial Cold Brew Coffee by Cold Drip Method During Storage Period
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Park Se-Hyun
Yu Je-Hee
Kim Da-Yun
Lee Gwang-Min
Kim Jin-Won
Shin Jung-Kue
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Abstract
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This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.
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KEYWORD
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cold brew coffee, microbiological contamination, quality properties, room and cold temperature storage
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