Prediction of Shelf-life of Sea Tangle Drink

다시마음료의 유통기한 설정

  • Park, Jae-Hee (Dept. of Food and Nutritional Science, Kyungnam University) ;
  • An, Duck Soon (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Dong Sun (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Eunju (Dept. of Food and Nutritional Science, Kyungnam University)
  • 박재희 (경남대학교 식품영양학과) ;
  • 안덕순 (경남대학교 식품생명학과) ;
  • 이동선 (경남대학교 식품생명학과) ;
  • 박은주 (경남대학교 식품영양학과)
  • Received : 2014.02.03
  • Accepted : 2014.03.31
  • Published : 2014.05.31


This study was designed to establish the shelf-life of sea tangle drink. Quality changes, including pH, total acidity, color, sensory evaluation, total aerobic bacteria, and coliform, were measured periodically in sea tangle drink kept at 15, 25, and $37^{\circ}C$ for 8 months. The pH level and total acidity did not remarkably change during the storage period regardless of storage temperature. In terms of color, lightness did not change during the storage period, whereas redness decreased. Yellowness did not change at $15^{\circ}C$ during the storage period, although it increased at 25 and $37^{\circ}C$ at 8 months. Color difference (${\Delta}E$) value was the lowest at $15^{\circ}C$ (12.14), followed by $25^{\circ}C$ (12.57) and $37^{\circ}C$ (14.43). During the storage period, total aerobic bacteria and coliform were not detected. There were no changes in appearance, smell, taste, texture, and overall acceptability of sea tangle drink (not exceeding 3 points) throughout the entire storage period. By using correlation coefficients, color value was selected as an indicating parameter for the shelf-life establishment of sea tangle drink. Based on the forecasted distribution day by annual temperature, the shelf-life of sea tangle drink based on color with the highest correlation coefficient was predicted as 27.10 months.


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