Effect of Myagropsis myagroides Extracts on Shelf-life and Quality of Bread

외톨개 모자반(Myagropsis myagroides) 추출물 첨가에 의한 빵의 저장성 증진 및 품질 향상 효과

  • Lee, Chung-Jo (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Song, Eu-Jin (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Fermented Food Research Group, Korea Food Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Park, Na-Bi (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Department of Food Science & Technology, Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Department of Food Science & Biotechnology, Andong National University) ;
  • Park, Nyun-Ho (Gyeongbuk Institute for Marine Bioindustry) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology, Institute of Food Science, Pukyong National University)
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 최정수 (경남정보대학 제과제빵조리) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 박나비 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 박년호 (경북해양바이오산업연구원) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2009.10.12
  • Accepted : 2009.12.02
  • Published : 2010.02.28

Abstract

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.

Keywords

seaweed;Myagropsis myagroides extracts;bread

Acknowledgement

Supported by : 지식경제부

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