In order to extend the shelf-life of Wasabi paste, the effects of organic acid and antioxidant were confirmed at 35℃ for 28 days. Control group was treated with citric acid (CA) 0.17%. Organic acid treated groups were added with CA 0.05, 0.10, 0.30, and 0.40%, respectively. Antioxidant treated group...
In order to extend the shelf-life of Wasabi paste, the effects of organic acid and antioxidant were confirmed at 35℃ for 28 days. Control group was treated with citric acid (CA) 0.17%. Organic acid treated groups were added with CA 0.05, 0.10, 0.30, and 0.40%, respectively. Antioxidant treated groups were added with CA 0.17 and 0.30% added with ascorbic acid (AA) and tocopherol (TC) 0.1 and 0.2%, respectively. Quality characteristics of Wasabi pastes were determined in pH, titratable acidity, soluble solid contents, color values, microbial analysis (aerobic bacteria, yeast), gas production, and contents of allyl isothiocyanate. The pH and titratable acidities of Wasabi pastes added with CA were indicated 4.03~5.19 and 4.23~4.82%, respectively. Soluble solid contents were significantly different according to concentrations of CA. L Values showed the highest 50.05±0.46. a and b Values were increased during storage period. Total aerobic bacteria and yeast counts of Wasabi pastes were decreased in a dose-dependent manner. Gas production from Wasabi pastes appeared 19.55~19.80 mL/tube after 28 days of storage. Quality characteristics of Wasabi pastes added with antioxidant showed similar results with that of Wasabi pastes added with organic acid. Four treatments were selected for shelf-life extension of Wasabi paste (CA 0.17%, CA 0.30%, CA 0.30% + AA 0.1%, CA 0.30% + TC 0.2%).
In order to select the sterilization conditions, control group was evaluated by quality characteristics. The optimum sterilization temperature and time of Wasabi paste for shelf-life extension showed 90℃ and 15 min, respectively. Also, CA 0.17%, CA 0.30%, CA 0.30% + AA 0.1%, CA 0.30% + TC 0.2% groups treated with optimal sterilization conditions were investigated by quality characteristics. Total aerobic bacteria and yeast in the all treatments were not detected. The gas production showed the lowest 8.20±0.14 mL/tube with significant difference after 28 days of storage in CA 0.30% + TC 0.2% treatment. Contents of allyl isothiocyanate (AITC) were decreased during storage period. After 28 days of storage, contents of AITC were ranged 5.04~12.04 mg% and showed the highest 12.04±0.50 mg% in CA 0.17% treatment. AITC content of CA 0.30% + TC 0.2% treatment showed the lowest 5.04±2.04 mg%.
These results indicated that Wasabi paste added with citric acid 0.30% and tocopherol 0.2% and treated with sterilization (90℃, 15 min) would be good treatment to extend the shelf-life of Wasabi paste during room temperature storage.
In order to extend the shelf-life of Wasabi paste, the effects of organic acid and antioxidant were confirmed at 35℃ for 28 days. Control group was treated with citric acid (CA) 0.17%. Organic acid treated groups were added with CA 0.05, 0.10, 0.30, and 0.40%, respectively. Antioxidant treated groups were added with CA 0.17 and 0.30% added with ascorbic acid (AA) and tocopherol (TC) 0.1 and 0.2%, respectively. Quality characteristics of Wasabi pastes were determined in pH, titratable acidity, soluble solid contents, color values, microbial analysis (aerobic bacteria, yeast), gas production, and contents of allyl isothiocyanate. The pH and titratable acidities of Wasabi pastes added with CA were indicated 4.03~5.19 and 4.23~4.82%, respectively. Soluble solid contents were significantly different according to concentrations of CA. L Values showed the highest 50.05±0.46. a and b Values were increased during storage period. Total aerobic bacteria and yeast counts of Wasabi pastes were decreased in a dose-dependent manner. Gas production from Wasabi pastes appeared 19.55~19.80 mL/tube after 28 days of storage. Quality characteristics of Wasabi pastes added with antioxidant showed similar results with that of Wasabi pastes added with organic acid. Four treatments were selected for shelf-life extension of Wasabi paste (CA 0.17%, CA 0.30%, CA 0.30% + AA 0.1%, CA 0.30% + TC 0.2%).
In order to select the sterilization conditions, control group was evaluated by quality characteristics. The optimum sterilization temperature and time of Wasabi paste for shelf-life extension showed 90℃ and 15 min, respectively. Also, CA 0.17%, CA 0.30%, CA 0.30% + AA 0.1%, CA 0.30% + TC 0.2% groups treated with optimal sterilization conditions were investigated by quality characteristics. Total aerobic bacteria and yeast in the all treatments were not detected. The gas production showed the lowest 8.20±0.14 mL/tube with significant difference after 28 days of storage in CA 0.30% + TC 0.2% treatment. Contents of allyl isothiocyanate (AITC) were decreased during storage period. After 28 days of storage, contents of AITC were ranged 5.04~12.04 mg% and showed the highest 12.04±0.50 mg% in CA 0.17% treatment. AITC content of CA 0.30% + TC 0.2% treatment showed the lowest 5.04±2.04 mg%.
These results indicated that Wasabi paste added with citric acid 0.30% and tocopherol 0.2% and treated with sterilization (90℃, 15 min) would be good treatment to extend the shelf-life of Wasabi paste during room temperature storage.
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