한방바이오산업과 융 복합 가능한 산업군의
전 주기적 가치사슬망 공유
주요성과
논문
논문
지속가능형 한방바이오산업 육성을 위해 연구합니다.Evaluation of the storage quality characteristics of ‘Tteokbokki’ sauce in the presence of preservat
- 등재정보
- KCI 등재
- 게재년도
- 2020-07-01
- 학술지명
- 한국식품저장유통학회지
When ‘Tteokbokki’ sauce is distributed and stored in the summer, the number of microbial generations increases
rapidly, and the sauce packaging swells or breaks due to gas generation. In this study, the use of preservatives
and heat sterilization was examined to determine their effects on red pepper paste-based ‘Tteokbokki’ sauce. When
preservative addition and heat sterilization were combined, CO2 gas generation was increased, while the use of
either preservatives alone or heat sterilization alone reduced gas generation compared to the control. Microbial
load was significantly lower in the combined sample, and heat sterilization treatment was found to exhibit only
a slight sterilization effect. However, no bactericidal effect was observed only in the presence of preservatives.
Similar sensory evaluation results were obtained for all treated samples. These results therefore indicated that the
sterilization effect of heat sterilization in ‘Tteokbokki’ sauce was maximized when combined with preservatives,
with no significant alteration in the quality characteristics being detected. However, in the case of the combined
treatment, a heat stable preservative should be used to prevent the generation of carbon dioxide gas.
Key words sauce, heat sterilization, preservative, CO2 gas, microorganism