Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk
2013
Kang, H.J., Korean Food Research Institute, Gyeonggi, Republic of Korea | Park, J.D., Korean Food Research Institute, Gyeonggi, Republic of Korea | Lee, H.Y., Korean Food Research Institute, Gyeonggi, Republic of Korea | Kum, J.S., Korean Food Research Institute, Gyeonggi, Republic of Korea
This study investigated methods to improve the quality of Topokkidduk using grapefruit seed extracts and acid regulation agents. Topokkidduk was investigated in terms of its moisture, color, pH, texture, microbial composition, and sensory properties. The moisture content of Topokkidduk was highest for Topokkidduk supplemented with grapefruit seed extracts. The color of Topokkidduk (the L value) decreased, whereas the a value increased with the addition of grapefruit seed extracts. The texture of Topokkidduk was affected more by additives than storage temperature. The addition of grapefruit seed extracts and acid regulation agents were effective for the inhibition of microbial activity in Topokkidduk during storage. The overall acceptability values of Topokkidduk (without supplements) were highest among the samples. These results suggest that grapefruit seed extracts and acid regulation agents can be used to control microbial load and moisture levels in Topokkidduk.
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