Effects of Mustard Seed (Brassica juncea) during Preservation of Soup for Naengmyon

냉면육수의 보존중 겨자의 첨가효과

  • Seo, Kwon-Il (Department of Traditional Fermented Food, Tongkuk Junior College) ;
  • Kang, Kap-Suk (Department of Food Processing, Pusan Junior College) ;
  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University)
  • 서권일 (동국전문대학 전통발효식품과) ;
  • 강갑석 (부산전문대학 식품가공과) ;
  • 심기환 (경상대학교 식품공학과)
  • Published : 1997.02.01

Abstract

Effects of mustard seed (Brassica juncea) on the preservation of soup for Naengmyon were investigated, and morphological changes of E. coli treated with extract of mustard seed were examined. Titratable acidity of soup for Naengmyon treated with mustard seed was higher than that of control at initial stage, but became lower than control after 24 hours of preservation. The number of bacteria and E. coli in soup for Naengmyon added with mustard seed was lower than that of control, and the more mustard seed was added, the less bacteria and E. coli were observed. The content of volatile basic nitrogen (VBN) increased during preservation of soup for Naengmyon. The VBN content of soup for Naengmyon added with mustard seed was higher than that of control, and the more mustard seed was added, the lower VBN was detected. Scanning eletron microscopys of E. coli treated with extract of mustard seed showed that cell surface was distorted with shrinked cell mass.

Keywords

soup for Naengmyon;mustard seed;food preservative effect