Effects of Alkaline Ionic Water and Grapefruit Seed Extract Added Immersion Solutions on Storage Characteristics of Mulberry Leaf Soybean Curd
2006
Han, M.R. (Dankook University, Cheonan, Republic of Korea) | Kim, M.H. (Dankook University, Cheonan, Republic of Korea), E-mail: [email protected]
This study was conducted to analyze the acidity and turbidity changes of immersion solutions as well as changes in aerobic bacteria, E. coli, anaerobic bacteria, yeast and mold counts of mulberry leaf soybean curds during storages at 4℃ and 25℃ in different immersion solutions such as distilled water, grapefruit seed extract (300 ppm) and alkaline ionic water. The acidities of immersion solutions of distilled water, grapefruit seed extract and alkaline ionic water after 18 days of storage at 4℃ were 0.021, 0.008 and 0.002%, respectively. After 5 days of storage at 25℃ were 0.042, 0.029 and 0.009%, respectively.
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