생면의 알코올 첨가에 따른 유통기한 연장 연구Extending Shelf-life with Addition of Ethanol of Wet Noodles
- Authors
- 이지영; 임찬원; 하상도
- Issue Date
- 2009
- Publisher
- 한국식품위생안전성학회
- Keywords
- ethanol; total aerobic bacteria; wet noodle; shelf-life
- Citation
- 한국식품위생안전성학회지, v.24, no.4, pp 348 - 351
- Pages
- 4
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 24
- Number
- 4
- Start Page
- 348
- End Page
- 351
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/33545
- ISSN
- 1229-1153
2465-9223
- Abstract
- This study was designed to estimate the effect of ethanol addition on shelf-life extension and
changes in growth of total aerobic bacteria in fresh wet noodles. The wet noodle was made with addition of 0, 1 and
2% ethanol. During the storage at 10oC, wet noodles were monitored changes in the total numbers of aerobic bacteria.
A 6 log cfu/g was applied as a standard for microbiological quality of foods. As a result, the shelf-lifes of wet noodle
with addition of ethanol at the standard were 9.17 days at no ethanol, 15.02 days at 1% ethanol and 27.03 days at 2%
ethanol. The respective percentage increases in the shelf-life observed at both 1 and 2% ethanol addition were 63.8%
and 194.8% comparing with no ethanol treatment. Consequently, addition of ethanol into fresh wet noodle inhibited
growth of total aerobic bacteria and extended shelf-life.
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