논문 상세보기
pp.131-135
본 연구는 pediocin 처리에 따른 두부의 저장성 연장 효과를 확인하고자 pediocin을 첨가한 침지액에 침지시킨 두부를 에서 저장하면서 두부의 품질변화를 측정하였다. pH는 무처리구의 경우 저장 5일 이후 pH가 감소하는 경향을 보였으나 첨가구에서는 pH 감소가 억제되었다. 산도의 변화는 무처리구의 경우 저장 5일 후 급격한 증가를 보인 반면에 300 ppm처리구는 저장 6일, 500 ppm 처리구는 7일 이후 빠른 증가를 보였으나 1,0
We investigated the effects of pediocin on physicochemical and microbial changes in soybean cut 9 days of storage at , in order to improve shelf-life. As the storage time of curd increased the pH of solutions treated by pediocin immersion did not vary greatly, whereas the pH of control curd decreased after 5 days of storage. Titratable acidity increased in non-treated curd after 5 days of storage, and also in cud immersed in pediocin solutions of 300 and 500 ppm, after 6 and 7 days of storage, respectively. A pediocin solution of 1,000 ppm the development of titratable acidity. Also, turbidity did not increase during storage of curd treated with a pediocin solution of 1,000 ppm. The bacterial count of the immersion solution was CFU/mL at the commencement of storage, remained stable for 5 days of storage, and then increased rapidly. Coliforms were detected in untreated curd after 2.5days of storage. In curd treated with 300, 500 or 1,000ppm of pediocin, the elapsed times to coliform detection were 3.5 days, 5 days and 7 days, respectively, It is thus possible to prevent the deterioration of soybean curd with pediocin treatment.
