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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.6
- 수록면
- 540 - 546 (7page)
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초록· 키워드
오류제보하기
Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of 3℃ more than in 10℃. The concentration of aerobic bacteria decreased from 2.1×10<sup>8</sup> to 6.0×10<sup>2</sup> CFU/g after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and psychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at 3℃ than at 10℃. In the case of short storage periods, heat treatment at 70℃ for 2 min was most effective for quality and microbial safety.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (23)
참고문헌 신청
1. [단행본] - Creed PG / 1998 / Principles and applications of sous vide processed foods. In: Sous vide and Cook-chill Processing for the Food Industry / Aspen Publishers : 57 ~ 88
2. [학술지(정기간행물)] - Edgar R / 2001 / Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals / Int. J. Food Sci. Tech 36 : 107 ~ 110
3. [학술지(정기간행물)] - Carlin F / 2000 / Spore-forming bacteria in commercial cooked, pasteurised, and chilled vegetable purees / Food Microbiol 17 : 153 ~ 165
4. [학술지(정기간행물)] - Aidoo KE / 1996 / The composition and microbial quality of pre-packed dates purchased in Greater Glasgow / Int. J. Food Sci. Tech 31 : 433 ~ 438
5. [학술지(정기간행물)] - Ghazala S / 1995 / Thermal process simulations for sous vide processing of fish and meat foods / Food Res. Int 28 : 117 ~ 122
2. [학술지(정기간행물)] - Edgar R / 2001 / Microflora of blanched minimally processed fresh vegetables as components of commercial chilled ready-to-use meals / Int. J. Food Sci. Tech 36 : 107 ~ 110
3. [학술지(정기간행물)] - Carlin F / 2000 / Spore-forming bacteria in commercial cooked, pasteurised, and chilled vegetable purees / Food Microbiol 17 : 153 ~ 165
4. [학술지(정기간행물)] - Aidoo KE / 1996 / The composition and microbial quality of pre-packed dates purchased in Greater Glasgow / Int. J. Food Sci. Tech 31 : 433 ~ 438
5. [학술지(정기간행물)] - Ghazala S / 1995 / Thermal process simulations for sous vide processing of fish and meat foods / Food Res. Int 28 : 117 ~ 122
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UCI(KEPA) : I410-ECN-0101-2013-573-001009204