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KMID : 1134820110400040586
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 4 p.586 ~ p.592
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Changes in Quality of Soybean Sprouts Washed with Electrolyzed Water during Storage
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Yoo Jae-Yeol
Jang Keum-Il
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Abstract
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The storage quality of soybean sprouts washed with various electrolyzed waters was investigated. The washing solutions consisted of tap water (TW), sodium hypochlorite electrolyzed water (SHEW), and slightly acidic electrolyzed water (SAEW). The number of bacteria on the soybean sprouts after 5 min of exposure to TW, SHEW, and SAEW resulted in >0.5, 2.0, and 2.0 log CFU/g reductions, respectively. At both 4℃ and 25℃, the number of bacteria, weight loss ratio, and b value rapidly increased, and pH and L value rapidly decreased in soybean sprouts washed with TW. Whereas, the number of bacteria, pH, weight loss ratio, and color slowly changed in the soybean sprouts washed with SHEW and SAEW. Consequently, these results indicate that washing with electrolyzed water is an effective means of maintaining the quality and enhancing the shelf-life of soybean sprouts; both SHEW and SAEW reduced bacterial growth without affecting the other properties of soybean sprouts during storage.
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KEYWORD
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soybean sprouts, storage quality, sodium hypochlorite electrolyzed water, slightly acidic electrolyzed water
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