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KMID : 1134819970260030456
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 3 p.456 ~ p.461
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The Shelf - Life Extension of Low - Salted Myungran-jeot - 2. The Effects of Commercial Preservatives on the Shelf - Life of Low - Salted Myungran-jeot
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Kim Sang-Moo
Lee Keun-Tai
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Abstract
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Sodium lactate and sodium citrate, traditional food preservatives, were added to extend the shelf-life of the low-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot fermented at 10℃. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservatives were lower than contol. The NH₂-N content of the low-salted Myungran-jeot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteria and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.
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KEYWORD
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Myungran-jeot, shelf-life, sodium citrate, sodium lactate
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