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복합항균제제를 첨가한 생면의 미생물학적 및 이화학적 품질 특성
현정은(Jeong-Eun Hyun),황진하(Jin-Ha Hwang),최연선(Yun-Sun Choi),한아름(Areum Han),윤재현(Jae-Hyun Yoon),배영민(Young-Min Bae),이호(Ho Lee),김철(Chul Kim),이명구(Myunggu Lee),심명국(Myeungkuk Shim),임경현(Kyung-Hyun Im),이선영(Sun-You 동아시아식생활학회 2016 동아시아식생활학회지 Vol.26 No.5
This study was conducted to investigate the effects of natural preservatives (G3, G3-1, F3, and F3-1) using Cordyceps militaris on improvement of food quality and safety of noodle during storage. Wheat flour noodle were prepared using three different concentrations of natural preservatives (0.100, 0.200, and 0.400%). Changes in microbial populations, pH value, titratable acidity, and sensory evaluation were measured during storage at 12±2℃ for 3 days. Overall, use of natural preservatives resulted in lower levels of total mesophilic bacteria, coliform, yeast and mold in noodle compared to the control. In particular, natural preservatives using 2× MIC concentrations (0.400%) of F3 and F3-1 were effective at maintaining levels of total mesophilic bacteria for noodle during storage. The pH values of noodle made with F3 and F3-1 were higher than the others. The titratable acidity of noodle with natural preservatives did not significantly change during storage. In sensory evaluation, appearance, color, and overall acceptability of noodle with F3 and F3-1 were preferred than the control. These results could provide useful information for developing an alternative preservation method to improve food quality and shelf-life of noodle using natural preservatives.