Analysis of Propionic acid Production in Joraengyi Rice Cake during Storage
2018
Park, H.D., Chung-Ang University, Ansung, Republic of Korea | Chae, J.K., Chung-Ang University, Ansung, Republic of Korea | Ha, S.D., Chung-Ang University, Ansung, Republic of Korea
The objective of this study was to examine the natural origin of propionic acid in rice cakes by investigating the growth characteristics of the microflora and their production of propionic acid in the Joraengyi rice cake during storage period. The experiment was done in two stages within a period of three month: the rice cake fresh and contaminated with cocktail propionibacterium. The propionic acid production was analyzed according to the storage time and temperature by GC-FID (Gas chromatograph with flame ionization detector). During the storage of the fresh Joraengyi rice cake without alcohol at 30℃, about 95 mg/L of propionic acid was detected in 1st week, 330 mg/ L in 4th week, 850 mg/L in 6th week, 970 mg/L in 8th week, and 1,040 mg/L in 12th week. During the storage of the Joraengyi rice cake which was contaminated with cocktail propionibacterium at 30℃, about 100 mg/L was detected from the rice cake with alcohol in the 1st week, 270 mg/L in 2nd week, about 470 mg/L in 4th week, and 660 mg/L in 8th week. This study demonstratesd the natural production of propionic acid during storage of the Joraengyi rice cake. To prevent the production, it is necessary to thoroughly manage hygiene and store it at refrigerated temperature or below 20℃.
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