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KMID : 1134820160450020239
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 2 p.239 ~ p.246
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Quality Characteristics of Umbilicaria esculenta Yakju Added with Grapefruit Seed Extract during Storage
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Kang Hae-Young
Lee Sang-Kwon
Ly Sun-Yung
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Abstract
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This study was performed to investigate changes in characteristics of Umbilicaria esculenta Yakju added with 0.5% and 1% grapefruit seed extracts (GSE) during storage for 75 days at 25°C and 165 days at 4°C. Quality characteristics of pH, titratable acidity, turbidity, total aerobic microbes, and ethanol, glucose, acetic acid, and lactic acid contents were analyzed. Control group showed sharply increased pH, titratable acidity, turbidity, and acetic acid and lactic acid has contents while the 0.5% and 1% GSE groups added to Yakju did not show significant changes in pattern (P<0.05). Total aerobic microbes increased rapidly during storage from 15 days in the control group, and the 0.5% and 1% GSE groups showed gradually increased total aerobic microbes from 30 days of storage compared to the control group (P<0.05). In addition, in all test groups, coli, yeast, and fungus were not detected. Ethanol content slightly increased during storage and glucose content slightly decreased, but there were no large changes during storage between the control group and GSE groups. Therefore, 3 months and 4°C are considered safe for 6 months of storage, and GSE is effective to improve shelf-life and quality improvement of Yakju.
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KEYWORD
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Umbilicaria esculenta, Yakju, grapefruit seed extract, quality characteristics, during storage
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