고추장의 유통기간 예측 및 연장에 대한 연구

• 발행기관: 호서대학교 중앙도서관
• 저자명: 김형석 이현규 한억 이기영
• 간행물 정보: 『호서대학교 논문집』제4권, 159~176쪽, 전체 18쪽
• 주제분류: 사회과학 > 무역학
• 파일형태: PDF
• 발행일자: 1996.12.30

영문 초록

In this study, the shelf-life of Kochujang during storage was predicted through physicochemical analysis. For the extension of shelf-life, the addition of anti-browning agents and their proper concentration were tested with organic acids as synergists. Am ino nitrogen, lightness, characteristics of surface color and pH in Kochujang were decreased during storage. Each amino nitrogen content of Kochujang during storage at 55°C by adding 0.5% of ascorbic acid, calcium chloride or potassium sorbate was represented as following orders : ascorbic acid > potassium sorbate > calcium chloride > control. Each amino nitrogen content of Kochujang during storage at 55°C by adding ascorbic acid with various concentrations was represented as following orders : ascorbic acid 0.03% > ascorbic acid 0.1% > ascorbic acid 0.07% > ascorbic acid 0.01% > control. Each amino nitrogen content of Kochujang during storage at 55°C by adding 0.5% of various organic acids was represented as following orders : citric acid > lactic acid > oxalic acid > control. Each amino nitrogen content of Kochujang during storage at 55°C by adding 0.03% of ascorbic acid and citric acid with various concentrations was represented as following orders : ascorbic acid 0.03%+citric acid 0.06% > ascorbic acid 0.03%+citric acid 0.04% > ascorbic acid 0.03%+citric acid 0.02% = ascorbic acid 0.03%+citric acid 0.1% > ascorbic acid 0.03%+citric acid 0.08% > control. Q10-value of Kochujang during storage at 45°C and 55°C was 1.51 and the activation energy was 8.5Kcal/mol. The highest correlation was obtained in amino nitrogen content and the lower limiting content was 174.9mg%. The shelf-life predicted by the calculation was 16 days at 45°C and 9 days at 55°C. Q10~value of Kochujang during storage at 45°C and 55°C by adding 0.03% ascorbic acid and 0.06% citric acid was 2.1 and the activation energy calculated was 15.5Kcal/mol. The lower lim iting content of amino nitrogen content was 173.2mg% and the shelf-life predicted was 27 days at 45°C and 14 days at 55°C.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 결론

Ⅴ. 참고문헌