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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 166 - 171 (6page)
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초록· 키워드
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Soybean sprouts which are a popular vegetable in Korea, are produced using the techniques of sous vide. The purpose of this study was to determine the effect of nisin and storage temperature on the microbiological and physicochemical qualities of sous vide processed soybean sprouts during storage in order to improve shelf-life and industrial applications. During storage of the cook-chilled soybean sprouts at 3℃, no development of mesophilic microorganisms was observed. However, at
10℃ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.
10℃ storage without nisin, the number of mesophilic microorganisms increased markedly, whereas sprouts stored at the same temperature with nisin showed no observed increase. Psychrotrophic microorganisms, anaerobic microorganisms, and Bacillus cereus all showed similar trends. The ascorbic acid content, following the sequential heat processing of soybean sprouts through blanching and pasteurization decreased markedly during early storage, and stabilized thereafter. During storage, no major changes in the color or ascorbic acid content of samples at either temperature were observed. With regard to microbial and physicochemical qualities, the presences of nisin and storage temperature are important factors for extending shelf-life of soybean sprout.
목차
Abstracts
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (37)
참고문헌 신청
Church IJ , 1993 , Review: Sous vide cook-chill technology , Int. J. Food Sci. Tech 28 : 563 ~ 574
Creed PG , 1998 , Principles and applications of sous vide processed foods. In: Sous Vide and Cook-Chill Processing for the Food Industry , Aspen Publishers : 57 ~ 88
Gould GW , 1996 , Methods for preservation and extension of shelf life , Int. J. Food Microbiol 33 : 51 ~ 64
Creed PG , 1998 , Sensory and nutritional aspects of sous vide processed foods.In: Sous Vide and Cook-Chill Processing for the Food Industry , Aspen Publishers : 57 ~ 88
Caterine JM , 1998 , Microbiological safety aspects of cookchill foods. In: Sous Vide and Cook-Chill Processing for the Food Industry , Aspen Publishers : 311 ~ 336
Creed PG , 1998 , Principles and applications of sous vide processed foods. In: Sous Vide and Cook-Chill Processing for the Food Industry , Aspen Publishers : 57 ~ 88
Gould GW , 1996 , Methods for preservation and extension of shelf life , Int. J. Food Microbiol 33 : 51 ~ 64
Creed PG , 1998 , Sensory and nutritional aspects of sous vide processed foods.In: Sous Vide and Cook-Chill Processing for the Food Industry , Aspen Publishers : 57 ~ 88
Caterine JM , 1998 , Microbiological safety aspects of cookchill foods. In: Sous Vide and Cook-Chill Processing for the Food Industry , Aspen Publishers : 311 ~ 336
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UCI(KEPA) : I410-ECN-0101-2013-573-001010123