저장중 온도, pH, potassium sorbate를 이용한 딸기 paste의 natural microflora의 증식억제 효과Inhibitory Effects of Temperature, pH, and Potassium Sorbate against Natural Microflora in Strawberry Paste during Storage
- Authors
- 조준일; 하상도; 김근성
- Issue Date
- 2004
- Publisher
- 한국식품과학회
- Keywords
- strawberry; natural microflora; temperature; pH; potassium sorbate
- Citation
- 한국식품과학회지, v.36, no.2, pp 355 - 360
- Pages
- 6
- Journal Title
- 한국식품과학회지
- Volume
- 36
- Number
- 2
- Start Page
- 355
- End Page
- 360
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/28772
- ISSN
- 0367-6293
- Abstract
- Residual contamination levels of natural microflora in strawberries were evaluated. Approximate counts of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were 8, 2, and 3 log CFU/g, respectively, whereas those of Escherichia coli and yeasts/molds were under the detection limit (<10 cells/g). Growth inhibition degrees of total aerobic mesophilic bacteria, total coliforms, and lactic acid bacteria were also evaluated based on three hurdles of preservative, storage temperature, and pH of strawberry paste prepared as model system. Strawberry paste was stored at low (4oC), room (20oC), and high (37oC) temperatures. Potassium sorbate was added as a preservative up to 0.1%. Acidity of strawberry paste was adjusted to pH 4 or 7. During 7-day storage, inhibitory effects of the hurdles against bacterial groups were: storage temperature > pH of strawberry paste > addition of potassium sorbate. Combination of three hurdles most effectively inhibited growth of residual microflora.
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
- Graduate School > ETC > 1. Journal Articles
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