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KMID : 1134820140430050784
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 5 p.784 ~ p.790
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Prediction of Shelf-life of Sea Tangle Drink
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Park Jae-Hee
An Duck-Soon
Lee Dong-Sun
Park Eun-Ju
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Abstract
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This study was designed to establish the shelf-life of sea tangle drink. Quality changes, including pH, total acidity, color, sensory evaluation, total aerobic bacteria, and coliform, were measured periodically in sea tangle drink kept at 15, 25, and 37°C for 8 months. The pH level and total acidity did not remarkably change during the storage period regardless of storage temperature. In terms of color, lightness did not change during the storage period, whereas redness decreased. Yellowness did not change at 15°C during the storage period, although it increased at 25 and 37°C at 8 months. Color difference (ΔE) value was the lowest at 15°C (12.14), followed by 25°C (12.57) and 37°C (14.43). During the storage period, total aerobic bacteria and coliform were not detected. There were no changes in appearance, smell, taste, texture, and overall acceptability of sea tangle drink (not exceeding 3 points) throughout the entire storage period. By using correlation coefficients, color value was selected as an indicating parameter for the shelf-life establishment of sea tangle drink. Based on the forecasted distribution day by annual temperature, the shelf-life of sea tangle drink based on color with the highest correlation coefficient was predicted as 27.10 months.
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KEYWORD
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sea tangle drink, shelf-life, sensory evaluation, pH, microbiological test
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