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KMID : 1134820100390030455
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 3 p.455 ~ p.460
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Shelf-life Extension of Acer mono Sap Using Ultra Filtration
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Lee Chang-Hyeon
Noh Jin-Woo
Hwang In-Guk
Shin Chang-Seob
Park Eui-Seok
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was investigated the effect of the ultra filtration (UF) on extending shelf-life and increasing quality of Acer mono sap. To evaluate the quality changes of Acer mono sap before and after UF, crude ash, crude protein, minerals, free sugar, organic acid, pH, total acidity, browning index, turbidity and total microbial number were measured during storage periods at -1, 4 and 10oC. After UF, the ash, minerals, organic acid, total acidity, browning index and turbidity of Acer mono sap were slightly decreased, while the pH was slightly increased, and total microbial number was not detected. After UF, the pH, total acidity, browning index, turbidity and total microbial number of Acer mono sap were very stable during storage periods at -1 and 4oC. During the storage at 10oC, turbidity and total microbial number was slightly increased, while the pH of before UF was decreased and the total acidity, browning, turbidity and total microbial number was increased during storage periods. As the results of this study indicate application of UF on Acer mono sap could extend the shelf-life and quality without loss of natural minerals and useful components.
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KEYWORD
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Acer mono sap, ultra filtration, shelf-life, phycochemical properties
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